Breakfast of Champions

Aubergine bacon:
Sliced aubergine rubbed with 1 tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon good smoked paprika. Leave in a colander (with a bowl under it) in the fridge overnight.
Griddle to get pretty stripes…
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With Sourdough Bagels of Awesomeness:
20130525-090320.jpg and maple syrup…

or for extra savoury joy:
Fry an onion in a little olive oil with a teaspoon of garam masala and chilli until just softened. Then add some left over polenta, broken up a little. Cook until the onions have dark edges and the polenta has some crispy bits. You’ll do best with a cast iron pan- ruthlessly scrape off anything that sticks- those are the best bits!

You could also add some chopped tomato, fresh chilli and coriander at the last minute.

Roasted Butternut Squash with Smokey Haricots and Soft Polenta

More of a mental note than a recipe- simple and good.
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Roasted
1 butternut squash, sliced longways
1 medium onion, in wedges
Pinch of thyme
2 tablespoons olive oil
Roast at 200c 30 mins turning and rotating occasionally (till caramelised).

Beans
Fry:
1 finely chopped onion
3 grated cloves of garlic
1 finely chopped celery stick
Add:
1 tin of tomatoes
200g haricot beans (from a can or soaked and boiled)
1 teaspoon good smoked paprika
2 big handfuls of washed spinach leaves

Polenta
200g polenta
400g water
2 tablespoons poppy seeds (optional)
2 tablespoons olive oil
Mix the oil and water, bring to boiling point. Slowly pour the polenta and poppy seeds from a jug as you whisk. Stir until creamy.