You may think that I am a foolish old man in considering my thoughts on my favourite recipe. I am not into exotic food and was brought up back in the 1940s in the 1950s with meat and three vegetables as the standard fare.

Sweets stewed apples with custard, baked custard, occasionally ice cream, and sometimes rhubarb.

It’s true to say that I grew up on quite simple fair and in the days before the exotic food options of today were available.

I don’t mind some of the modern foods in small doses. But for me, it’s a case of not being able to go past sausages, fried eggs, (cackle berries) and hashbrowns.

Preparing this food is pretty straightforward.

With the sausages (I prefer thick bangers), put them in the frypan, preheated for eight minutes with virgin olive oil, on the pan’s cooking surface. Preferably, the pan should have a lid because of the splattering that’s caused by sausages sizzling.

When the pain is heated, put the sausages (the number that you need) into the pan, turning them each four minutes until they are cooked usually, 16 minutes will do the trick.

Hashbrowns are best cooked in the frypan with the same pre-preparation as for sausages. Put the hashbrowns into the pan, turn them after nine minutes after 18 minutes total, they’ll be crisp, brown, beautiful and ready to eat.

Go for the large eggs probably 700 or 800 g (I prefer free range). Pre-heat the frypan or the frying pan on gas or electricity for about six minutes. Prepare the eggs by breaking them and putting them into a small bowl.

When the oil is right, put in the eggs and watch them carefully. If you like them fried (as I do) keep an eye on them. If you like them soft take them out sooner than if you like them harder. I usually find that a four minute cooking time does the trick.

I don’t usually go for toast with this lovely feed, rather putting the eggs which I remove with a spatula, on the hashbrowns. If you like tomato sauce add that, salt and pepper and whatever other condiments you prefer.

This for me, is most delicious eating. (And I try to be conscious of things like cholesterol and so on but sometimes you just have to have a feed of your favourite.

What’s your favorite recipe?

Bangers, hash browns and cackle berries.

You may think that I am a foolish old man in considering my thoughts on my favourite recipe. I am not into exotic food and was brought up back in the 1940s in the 1950s with meat and three vegetables as the standard fare.

Sweets stewed apples with custard, baked custard, occasionally ice cream, and sometimes rhubarb.

It’s true to say that I grew up on quite simple fair and in the days before the exotic food options of today were available.

I don’t mind some of the modern foods in small doses. But for me, it’s a case of not being able to go past sausages, fried eggs, (cackle berries) and hashbrowns.

Preparing this food is pretty straightforward.

With the sausages (I prefer thick bangers), put them in the frypan, preheated for eight minutes with virgin olive oil, on the pan’s cooking surface. Preferably, the pan should have a lid because of the splattering that’s caused by sausages sizzling.

When the pain is heated, put the sausages (the number that you need) into the pan, turning them each four minutes until they are cooked usually, 16 minutes will do the trick.

Hashbrowns are best cooked in the frypan with the same pre-preparation as for sausages. Put the hashbrowns into the pan, turn them after nine minutes after 18 minutes total, they’ll be crisp, brown, beautiful and ready to eat.

Go for the large eggs probably 700 or 800 g (I prefer free range). Pre-heat the frypan or the frying pan on gas or electricity for about six minutes. Prepare the eggs by breaking them and putting them into a small bowl.

When the oil is right, put in the eggs and watch them carefully. If you like them fried (as I do) keep an eye on them. If you like them soft take them out sooner than if you like them harder. I usually find that a four minute cooking time does the trick.

I don’t usually go for toast with this lovely feed, rather putting the eggs which I remove with a spatula, on the hashbrowns. If you like tomato sauce add that, salt and pepper and whatever other condiments you prefer.

This for me, is most delicious eating. (And I try to be conscious of things like cholesterol and so on but sometimes you just have to have a feed of your favourite.