Your favourite breakfast items, made into one big log! Sausage meat, rolled up, and covered with mushrooms, and filled with baked beans... and you can't forget the glazed bacon lattice!

Your favourite breakfast, in one big log! Sausage, rolled, and covered with mushrooms, filled with baked beans and dressed with bacon! 

Baked Bean Breakfast Meatlog

Start by pouring a can of baked beans onto a sheet of clingfilm, roll and tie off making a large log of baked beans. Place in the fridge till completely frozen (minimum of 2 hours). Repeat for another log.

Take our sausage meat, and start spreading it out onto a clingfilm lined oven tray (around 30x40cm) and allow to chill for 20 minutes in the fridge. 

Whilst the sausage meat is chilling, add the mushrooms and shallows to a food processor, and pulse until a slightly chunky mixture forms. Cook in a frying pan, over medium heat, with butter, garlic and thyme, until all the water has been cooked out, about 20-25 minutes. 

Using the clingfilm, place the sausage sheet on a counter, and start spreading the mushroom across the sheet. Place the baked bean logs at one of the thin ends of the sheet, and start rolling. Tie off with more clingfilm and allow to chill for an hour. 

Cover the breakfast log with the bacon lattice, and place in the oven at 180°c for 45 minutes, before glazing with ketchup and brown sauce, and cooking for another 20 minutes at 200°c. 

Plate with hash browns and enjoy this next rendition of the meat log! 

We've taken a break from meatlogs, but we're bringing it back!

These hash browns are super crispy, and the secret is par cooking the potatoes and mixing them with cornflour before frying.

It's hard to improve on the humble hash brown. However, if you're looking to mix it up a bit, these herby, pickley hashbrowns are the answer.

Cheesy Pickle Hashbrowns

Grate your potatoes, then place in a bowl of ice water for 15 minutes. 

Add your grated potatoes to seasoned boiling water, and cook for 3 minutes. Drain well. 

Allow to cool slightly, then pop into a tea towel and squeeze all of the moisture out. It will be slimy from the starch, but that's okay! 

Grate the pickles, then squeeze out the moisture of those too.

Add the dry potatoes and pickles to a bowl, along with cornflour, seasonings, and herbs.

Grease a metal cookie cutter, and press the hash brown mix into the ring, with a piece of cheese in the middle. Repeat until you have 8 hash browns. Pop into the freezer for at least an hour. 

Preheat the vegetable oil to 170 C. Pop the hash browns in, and fry until golden and super crispy.

Finish with flaky salt and more herbs, and that's it!

It's hard to improve on the humble hash brown. However, if you're looking to mix it up a bit, these herby, pickley hashbrowns are the answer.

A fluffy giant crumpet topped with loads of butter, marmite, and cheddar. Basically, our dream breakfast pizza.

Giant Cheesy Marmite Crumpet

If you don't know about Marmite, get to know! Marmite divides us Brits, but here at Twisted we love it. It's a savoury, salty spread that is often served on crumpets. This is a giant crumpet topped with lashings of cheese and butter, and of course, marmite.

Whisk together the warm milk, water, yeast, and sugar. Set aside, and allow to get frothy (around 15 minutes)

Meanwhile, stir together all of the remaining dry ingredients. Add the wet ingredients into the dry, then whisk together until combined. Cover, and set aside in a warm place for an hour or until super bubbly.

Grease a skillet and a springform cake in (without the bottom). Add both to your pan on medium/high heat, then pour in half of your batter. Cover, and leave to cook on low for 15 minutes or until there's lots of holes in the top and the base is golden.

Remove the cake tin, and remove the crumpet from the pan. Spread liberally with butter and marmite, then cover in grated cheese. Pop under the grill until melted and bubbly, and that's it!

A fluffy giant crumpet topped with loads of butter, marmite, and cheddar. Basically, our dream breakfast pizza.

Eggs on Toast doesn’t have to be boring… we promise!

Saucy Sausage Eggs on Toast

We wake up in the dark, we go home in the dark, it's cold and rainy, and the last thing we want to do is spend our free time cooking - so we've done the hard work for you! These spicy and warming eggs on toast are quick and easy, and once you try it, you'll want it everyday until the seasons change again.

We're going to start by prepping our tomatoes, pepper and chorizo. Get a pot of water boiling, score the bums of your tomatoes and blanch for 2 minutes, then placing them in an ice bath to help remove the skin.

Char the outsides of your peppers using a gas burner or blow torch, place them in a bowl and cover with cling film until soft.

Remove the skin of the chorizo, and slice it up in any way you'd like!

In your chosen pan with a little bit of oil, fry off your chorizo until all the fat has been rendered and you're left with crispy chorizo bits, and deep red chorizo oil. Save the oil for use throughout the recipe.

In the same pan, with a little bit of chorizo oil, sauté your onion and garlic until soft and translucent. To the onions and garlic, add your tomatoes and herbs. Cook down for 15 minutes, then add in your dried spices and peppers. Add a pinch of salt and let simmer until ready to serve, about 25 mins.

In the meantime, slice your bread and place on an oven tray, with plenty, and toast under the grill for a couple minutes on each side. Take the lid off your sauce, and the chorizo, apple cider vinegar and date syrup, and keep on low heat with the lid off till serving.

Place a non-stick pan on a high heat until it's just starting to smoke. Turn down to medium heat, add in some chorizo oil, and crack your eggs straight into the pan. Cook for about 2 mins, and the results are a beautifully cooked egg, with a gorgeously runny yolk.

To plate up, scatter the toast on your favourite platter or sharing plate, generously spoon on that deep sauce, top with your fried eggs, a drizzle of chorizo oil, and plenty of feta and chives. You know what to do next!

When you think of comfort soul foods, you may think of sitting in a diner booth eating some fried chicken, waffles and loads maple syrup, but we wanted to feel a little bit fancier, so we've taken this diner classic and flew it all over the world for some insane upgrades. 

Sweet and Savoury is a matched made in heaven, and this twist on chicken and waffles take flavour combos to the next level! | Twisted

Hot Maple and Brie Chicken and Waffles 

Let's get out chicken started! Pour your buttermilk into a bowl, add in all your spices and mix well. Place your chicken into the buttermilk, cover with some clingfilm and let rest in your fridge. Overnight is best, but you can still get great results from a 30min brine. 

To make your waffle batter, mix your dry ingredients, and separately mix your wet, before adding the wet mix into your dry ingredients, whisking any lumps out the batter. 
Place into a waffle maker and cook according to your waffle maker setting! 

Once your chicken has marinated, mix the flour and the same spices from your buttermilk marinade together in a bowl, and one by one, add your marinated chicken to the flour, making sure every inch of the chicken is covered in our gorgeous seasoned flour. Set a fryer to 175°c and cook the chicken for 10-12 mins, giving them a hit of salt as soon as they leave the fryer. 

For our hot maple, fry off some delicious harissa paste, and add your maple syrup, and cook off until bubbling and the colour of the maple turns red-ish. 

All that's left to do is plate up, stack a couple pieces of chicken on your waffles, add your brie and give them a nice melt using a blowtorch or under the grill, and cover in our spicy maple syrup! 

How much better can chicken and waffles really get&#8230; well, cover it in some spicy maple syrup and you&#8217;re on to a winner!

We’ve yet to meet a person who doesn’t like hash browns. They’re like tiny little chips all neatly layered together in one big crispy parcel. This one is loaded up with tonnes of delicious toppings, but most importantly some Oumph! Mexican Spiced Fajita strips. RUN don’t walk to Iceland or Tesco to get your mitts on some, they seriously level up any dish.


The perfect dish for sharing for brunch, lunch or dinner, this loaded Hash Brown is full of fresh Mexican flavours and levelled up with Oumph!

Oumph! Mexican Spiced Fajita Loaded Hash Brown

Grate the potatoes and leave to sit in cold water. Rinse and soak until the water runs clear. 







Mash the avocados and add half the diced onion, lime juice, coriander and salt. Cover and set to one side.


Squeeze out any moisture from the soaked potatoes, then place in a large bowl and season with salt, pepper, garlic powder and vegan mayo.


Heat a pan with olive oil over a medium low heat. Tip in the potatoes, patting them down into a large, neat circle, and fry gently until brown and crisp on the bottom. Get into the oven for 10 minutes at 200 degrees to cook through. Remove and flip over (using a plate) then fry off on the other side for a few minutes. 


While the potatoes are cooking, add some salt and lime juice to the thin slices of red onion and set to one side to pickle and turn a vibrant pink.


Lastly, fry the Oumph! Mexican Spiced Fajita strips in a drizzle of olive oil until golden brown and cooked through. Load up the crispy hash brown with the guacamole, the Oumph! Fajita strips, pickled onions, corn and jalapeños. 


The perfect dish to put in the middle of the table and share with friends for breakfast, lunch or dinner! It&#8217;s simple, easy to prepare and levelled up with loads of flavour packed toppings.

Hong Kong style French toast is usually stuffed with peanut butter and deep fried, covered in sweetened condensed milk. This version keeps some of those elements, but pan fries the whole thing in butter instead of deep frying.

Quadruple stacked French toast, stuffed with pumpkin spice cream cheese and doused in sweetened condensed milk - the perfect autumnal breakfast!

Pumpkin Spice Hong Kong French Toast | Twisted

Mix together the pumpkin, cream cheese, vanilla, brown sugar, maple, and spices. 

Spread the mixture all over one slice of bread, then top with another slice of bread. Repeat until there are 4 slices of bread stacked. 

Carefully slice off the crusts of the bread. Whisk together the eggs and milk, along with a pinch of salt. Let the stack soak in the mixture for 2 minutes on one side, before repeating for the other sides.

Melt some unsalted butter in a pan, then cook on each side until golden brown.

Finish with another pad of butter, and a drizzle of sweetened condensed milk. Sprinkle over some pumpkin spices, and dig in!


Quadruple stacked French toast, stuffed with pumpkin spice cream cheese and doused in sweetened condensed milk &#8211; the perfect autumnal breakfast!

Don't worry if you can't find merguez, chorizo would also work great in this recipe! 

This is a play on Mexican Migas, a delicious corn tortilla and scrambled egg dish. Instead of corn tortillas I've used pita, as well as merguez sausage, harissa paste, yoghurt, pickled onions, and herbs. 

Merguez Migas | Twisted

Cook the merguez in a pan. Once they’re browned on the outside and cooked through, remove from the pan and slice on a bias. 

Cut or tear up the pita into small pieces, then add to the pan - you may need a splash more oil. Cook until the pita is golden and crispy.

Add the onion, chilli, and garlic to the pan, cook until slightly translucent then add the harissa, as well as sausage and the pita back in 

Season with salt, pepper, and lemon juice. Push everything to the side, and add in your beaten eggs. Season with salt, and cook on medium heat. Once scrambled, mix in with everything else. 

Serve up with yoghurt, pickled onions, and herbs, and some extra harissa. Enjoy!

This is a play on Mexican Migas, a delicious corn tortilla and scrambled egg dish. Instead of corn tortillas I&#8217;ve used pita, as well as merguez sausage, harissa paste, yoghurt, pickled onions, and herbs.

Pillowy flatbreads topped with onion, garlic, sesame, poppy seeds, and flaky salt, packed with a bacon, herb, cream cheese filling. Yes please!

Stuffed Everything Bagel Flatbreads

Combine the water, sugar, yeast, and salt. Whisk together, let dissolve. Add the flour and soft butter, mix and combine to shaggy dough

Knead until soft and no longer sticky, try not to add more flour if possible. This should take 5-10 minutes. Cover, and leave to rise for 1 hour or until doubled. 

Meanwhile make the filling - combine all of the ingredients, set aside. 

Punch down the dough and divide into 8 equal portions. Roll one of the portions into a ball, add a spoonful of the filling, pinch the edges shut, and carefully roll into a flat circle.


Leave to rest for another 15 minutes. Sprinkle with everything bagel seasoning.

Cook in a nonstick pan with little splash of oil - when it bubbles up on one side, flip, and cook until the other side is golden. Enjoy!


Everything you love about an everything bagel, but in flatbread form. You could use smoked salmon instead of bacon, or you could use the cream cheese filling as a dip!

This dish tastes like the feeling of jumping into a pool on a hot summers day. It's quick, easy and so so fresh, and when you get a truly delicious, ripe tomato it just makes the whole thing 10x better. Enjoy on toast for lunch or try on crostini for a cute BBQ appetiser. 

An easy vegan dish that captures everything great about summer - it's fresh, delicious and easy, and it requires no cooking at all! 

Puttanesca Pan Con Tomate

Add the ingredients for the tapenade into a food processor and blend until a coarse paste forms. Season to taste and add more olive oil for a smoother, more spreadable paste. 

Grate the tomato with the coarse side of a box grater. You should be left with the skin at the end. Season the flesh with plenty of good quality olive oil and a pinch of salt. 

Toast the bread or gently fry in some olive oil until golden brown. Brush each slice with garlic then load on the grated tomato (aim for the less watery bits) then top with the olive tapenade. Garnish with parsley and chilli flakes. Serve up and enjoy!

The perfect simple vegan recipe for a lazy summer lunch or canapé at your next garden party!

Crispy smoked pancetta, golden brown sausage meat, wild mushrooms, parmesan, egg yolks, and black pepper - name a more delicious sounding pasta sauce!

This is an almost traditional carbonara recipe - with the addition of crumbled sausage meat and crispy wild mushrooms. Carbonara purists, look away!

Breakfast Carbonara | Twisted

Start by cooking the pancetta, starting in a cold pan and turning the heat up to medium - this renders out all the fat. Once the pancetta is golden and crispy, remove it with a slotted spoon.

Add the sausage meat to the same pan, and again cook until golden and crispy and remove with a slotted spoon. Finally, add the mushrooms. 

This is a good time to start cooking your pasta. Reserve a good amount of pasta water once the pasta is cooked. 

Add the sausage and pancetta back to the same pan, then deglaze with a splash of pasta water. Scrape everything up from the bottom, then turn off the heat. 

Combine the egg yolks, parmesan, and black pepper. 

Once the pasta is cooked, add it to the pan along with the egg mixture and pasta water. Mix everything until well combined and a glossy sauce is formed. Plate up with more parmesan and black pepper, and enjoy!

This is an almost traditional carbonara recipe &#8211; with the addition of crumbled sausage meat and crispy wild mushrooms. Carbonara purists, look away!

Part of our Things on Toast series - this one is particularly special. Creamy, spicy, sweet and highly addictive. You can make the vegan cream cheese and hot 'honey' in advance...then use the hot 'honey' to jazz up pizzas, pasta, roast potatoes, salads... anything really. 

Crunchy toast topped with a luscious creamy cashew and tofu cream, crispy tender stem broccoli and sticky, sweet hot 'honey'. 

Vegan Cream Cheese and Hot Honey on Toast

Preheat the oven to 200 degrees C/180 fan. Submerge cashews in boiling water and leave to soak for 30 mins (minimum).

Pour the agave/maple syrup into a small saucepan along with the sliced fresh chilli, chilli flakes and apple cider vinegar. Bring to the boil, then reduce the heat and simmer away until thickened - around 5-10 mins. Allow to cool completely. 

Trim the woody ends off the broccoli and place on a baking tray. Season with oil, paprika, salt and pepper. Roast for 5-7 mins until cooked and crispy on the outside.   

Blend all the ingredients for the cashew and tofu cream cheese until completely smooth. Smooth the cream over freshly toasted sourdough (or any other bread) then top with the roasted broccoli and lashings of hot 'honey'. Sprinkle over sesame seeds and enjoy!

Our luscious creamy cashew and tofu cream cheese is a winner alone..but add on crispy tender stem broccoli and sticky, sweet hot &#8216;honey&#8217; and you&#8217;ve got a lunch to rival all lunches.

Our giant McMuffin recipe is going to take the internet by storm, I can feel it in my bones. 18 cheese slices, 24 sausages, 12 eggs and a massive muffin. What's not to like?

Twisted |

Preheat the oven to 180°C. Despite its size, this is relatively simple to make. Start with the muffin. Firstly, mix the water, yeast and sugar together in a large bowl and leave to sit until frothy. Add the vegetable oil, buttermilk, flour and salt and knead until smooth and sticky. Leave to rise, covered, somewhere warm for around an hour.

Now for the massive egg! Find a 23cm cake tin and a frying pan around the same size. Heat the vegetable oil in the pan over a low heat and find a large circular cookie cutter, grease it, then press it into the centre of the pan and pour the egg whites around it. When they've set, lightly whisk the egg yolks and pour into the centre of the cookie cutter. When the yolks are almost set, carefully remove the greased cookie cutter. Pop the massive egg in the oven to finish cooking. Massive egg!!!

The muffin dough should now be risen. Pour it into the greased 23cm cake tin, then let it rise for 20 minutes or so. Pop it in the oven and cook it for 30 minutes, then remove from the oven and heat a large skillet. Spray the top with water, scatter the cornmeal over the skillet and dry fry the massive muffin until it looks toasty and muffin-like. 

Move on to the cheese slices - make a square 3 by 3 cheese slices (9 in total), then place another 9 on top. Place some baking paper over the top and use a rolling pin to smoosh the cheese slices together. 

You are nearly there! Take the sausages, squeeze them out of the skin and press them into the (lined) 23cm cake tin - this will make a nice even patty. Heat another 2 tbsp of vegetable oil in a frying pan and carefully move the patty into the frying pan. Fry until you have a good colour, then flip and fry the other side. Place the whole pan in the oven until cooked through.

Assembly time! Split the enormous muffin in half and slather with butter, then toast until golden in a big frying pan. Place the vast cheese slice on top, followed by the hot sausage patty and the massive egg. Slap yourself on the back, you've created a monster.

Ever thought the breakfast McMuffin at McDonalds is absolutely delicious but too small? Make this!

Potato rösti are universally loved. What's not to like? They're crispy and ridiculously easy to make. We've taken these to the next level by adding some vegan kimchi and vegan cheddar cheese (the ultimate combo of flavours). You'll have to give these a go next time you want a quick and easy but satisfying brunch.

The perfect vegan brunch. These crispy potato rösti are taken to the next level with some umami kimchi and rich vegan cheese.

Vegan Kimchi & Cheese Rösti 

Squeeze as much moisture as possible out of the potato and kimchi. Once dry, add them to a mixing bowl with the spring onions and vegan cheddar. Mix and form into equal size balls.

Heat a large frying pan with the oil over a medium low heat. Place in a few balls at a time then press down with a spatular. Bring in the sides to create a neat circle. Cook each rösti on one side for a few minutes then gently flip once crisp. Remove and place on a rack lined with paper towel to soak up any excess moisture. 

Plate up with plenty of gochujang mayo, some sliced avocado, sesame seeds and spring onions. 

The perfect vegan brunch recipe &#8211; these potato rösti are full of flavour using just 3 ingredients.

If you're looking for a quick and easy vegan lunch recipe that's convenient, delicious and full of flavour - this is your guy. You can make the 'tuna' mixture ahead of time and fill whenever you're ready for lunch!

A quick and easy, protein packed lunch that is filling, delicious and full of flavour. The perfect lunch if you're short on time!

Chickpea Tuna Bagel

Mash the chickpeas, until smooth. If the chickpeas are hard/crunchy boil in some water with 1/2 tsp bicarbonate of soda until they’re soft.

Add the following ingredients into the chickpeas and stir to combine. Season to taste.


Add the sliced red onion to the vinegar, water, salt and sugar.

Toast your bagels and smother on some vegan mayo. Load up with lettuce, cucumber, quick pickled onions and shed loads of your vegan tuna and sweetcorn filling. Save some for later or make a bagel for a jealous colleague and enjoy!!

Twisted&#8217;s Chickpea Tuna Bagel <a href="https://twistedfood.co.uk/recipes">recipe</a> is a quick and easy <a href="https://twistedfood.co.uk/recipes/twisted-green">vegan</a> lunch that will be your new go-to!

Crispy spam slices topped with gooey cheese, a fried egg, avocado, secret sauce, and crispy fried shallots all packed into a toasted brioche bun. Think hot dog meets breakfast sandwich meets spam.

Crispy spam slices topped with gooey cheese, a fried egg, avocado, secret sauce, and crispy fried shallots all packed into a toasted brioche bun.

Spam Breakfast Burger | Twisted

Mix together all the sauce ingredients, then set aside in the fridge. 


Thinly slice the shallots, then toss in cornflour and plain flour. Preheat the vegetable oil to 180 C, then add the shallots. 

Fry until golden and crispy, this should only take a minute, then drain on a paper towel. Finish immediately with flaky salt. 

Slice up the spam. Melt a knob of butter, then add the spam slices. Fry on both sides until crispy, then add cheese slices, turn off the heat, and cover.

Remove from the pan, then fry an egg. Toast your brioche buns. 

Build your burger, starting with your toasted bun, then a good dollop of your sauce. Add sliced avocado, pickles, and the spam slices. Top with the fried egg and the crispy shallots, then the other half of the bun. Enjoy!

Spam is making a comeback, and this recipe is sure to convert all you spam haters out there.

This is basically a croque madame, the famous French sandwich, but with potatoes. Crispy potatoes and sourdough, rich béchamel, baked eggs, caramelised shallots, and crispy fried ham bits.  

Gooey, cheesy béchamel, crispy potatoes and sourdough, baked eggs, and fried ham bits - this croque madame breakfast bake is delicious.

Croque Madame Hash | Twisted

Add a good splash of olive oil to a skillet, along with your diced ham, and allow the ham to cook until it's nice and crispy. Remove with a slotted spoon, leaving behind the ham-flavoured oil. 

Add your potatoes to the skillet. Once they start to brown add your shallots, and continue to cook for 15 minutes or until the potatoes are fork tender. 

Meanwhile, make the béchamel. Melt your butter in a pan over medium/high. Once it starts to foam add the flour, whisk, and let cook for a couple of minutes. Slowly drizzle in the milk, whisking constantly, then season with salt and pepper. Set aside

Preheat the oven to 220 C. Add your torn sourdough to the potatoes, and allow to crisp up in the pan. 

Make three wells or gaps in the potato sourdough mixture, and crack in 3 eggs. Pour over as much béchamel as you like, avoiding the eggs if possible. Finish with cheese, then pop into the oven for 5-10 minutes or until the eggs are just set and the cheese is bubbling.

Finish with the crispy ham and chives, and dig in!

Gooey, cheesy béchamel, crispy potatoes and sourdough, baked eggs, and fried ham bits &#8211; this croque madame breakfast bake is delicious.

Hong Kong! Never been, always wanted to. This recipe is a hybrid mash up of this old colonial classic and apple pie. And it's served with ice cream and caramel. It's big, bouncy and a whole lot of fun, and it might just become your next go to French toast recipe. 

Peel and finely dice the apples, then heat the butter in a frying pan and fry the apples. They'll soften and give off a lot of juice. Add the caster sugar and lemon juice, cook until the apples are really soft, then add the corn flour slurry to thicken the mixture. Set aside.

Take three of your slices of white bread and cut a shape in the centre. I went for a heart, because I'm romantic. 

Whisk together the eggs, milk and salt to make the French toast base. Dip each slice briefly yet thoroughly in the mixture. Sandwich the piece with the hole shape cut out in the centre and stuff it with apples - its a secret bloody pocket full of apples! Can you even believe it! 

Heat a tbsp of butter in a frying pan and very gently fry the french toast all over, making sure each side feels the heat. 

Meanwhile, whisk the sugar and cinnamon together. When the French toast is cooked, dust the cinnamon sugar over the top.

Serve with ice cream and caramel, because life is for enjoying and thin people are miserable. 

Hong Kong-style French toast is usually made with three slices of bread, rather than the conventional two. This, in my opinion, makes the whole thing much more exciting and monolithic. Like the obelisk in 2001: A Space Odyssey, but made of bread.

Made using Birds Eyes Green Cuisines New Cumberland Style Meat Free Sausages, this omelette style wrap is packed full of flavour yet so easy to make! Pan fried red onions and mushrooms, a sprinkle of cheese with egg on top, all wrapped up in a soft flour tortilla and finished with fresh spinach and hot sauce! YUM! 

These Birds Eye Meat Free Cumberland Style Sausages in omelette style tortilla wrap is the perfect vegetarian breakfast!

Birds Eye Meat Free Sausage Breakfast Tortilla Wrap | Twisted 

In a frying pan, fry your Birds Eye Green Cuisine Meat Free Sausages - follow the cooking instructions on the pack and cook until piping hot.  

Whilst the sausages cook, whisk the eggs and season with the parsley, salt, pepper and garlic granules.


In another large frying pan, heat 1 tbsp butter over medium heat. Once the butter has melted and is gently bubbling, tip in the red onions, and cook until they start to caramalize, stirring occasionally.


Add the mushrooms into the pan with the onions along with another ½ tbsp butter and the paprika. Fry over a medium high heat until the mushrooms start to brown. Spread the veg evenly around the pan then pour in the beaten eggs. Leave the eggs to fry until almost cooked through.


Sprinkle the grated cheese over the egg mixture then cover with the tortilla wrap. Press the tortilla down gently to bind it to the eggs. Using a spatula, flip the tortilla and fry until just golden brown on the other side.

Lift the tortilla onto a plate, slice your cooked sausages then add them to the tortilla along with some fresh spinach and plenty of hot sauce.


This sausage breakfast wrap is like no other. Packed full of Birds Eyes Green Cuisines Meat Free sausages and other brunch flavours! Its an instant classic!

Got an urge for a sausage? Craving a curry? Want a wrap? Birds Eye have saved the day once again with their delicious Green Cuisine Cumberland Style Meat Free Sausages. I’ve whipped up a beautiful naan wrap with a creamy curry sauce, tangy salad and soothing vegan yoghurt - yummo.

A delicious vegan burrito recipe, stuffed full of curry and delicious Green Cuisine Cumberland Style Meat Free Sausages. | Twisted

Vegan Burrito Recipe with Meat Free Sausages | Twisted

Start by preparing your sauce. Add your olive oil to a pan on a medium heat, then add your diced onion. Once the onion is starting to soften, add the garlic and ginger. 


Once everything is soft and aromatic, add in your spices. Allow the spices to bloom in the oil, then go in with your sugar and chopped tomatoes. Cook this for 10-15 minutes, then blend until smooth. Stir through your plant based cream, season with salt and pepper, and set aside. 

For the salad, combine your diced vegetables with the chopped coriander, lemon juice, salt, and pepper.

For the yoghurt, mix together your yoghurt, mint leaves, grated garlic, lemon, salt, and pepper. 

Next, pan fry your Birds Eye Green Cuisine sausages for 10 minutes, or until golden brown and piping hot. Slice up the sausages diagonally, then toss in some of your silky sauce. 

Warm your naan briefly in the oven, then build your burrito. Start with a generous layer of your herby yoghurt, then your saucy sausages. Top with your salad and a few extra coriander leaves, then wrap up and enjoy!

Check out this delicious Vegan Sausage Burrito recipe with Birds Eye!

Inspired by the classic Mexican street food snack, Elotes, these fritters are packed with flavour. They'd be great on their own but are transformed by all the toppings - pickled onions for tang, vegan feta (a great vegan sub for Cotija cheese) for a creamy, salty kick, avocado for freshness and chipotle mayo for smokiness. These would make the perfect hangover brunch or lunch on a summers day when you've got friends over! A real treat. Enjoy!

Elote inspired cheesy vegan sweetcorn fritters with chipotle mayo, smashed avocado and pink pickled onions

Elote Inspired Vegan Sweetcorn Fritters Recipe | Twisted

Start by making the batter for your sweetcorn fritters. Mix together all the dry ingredients in a large mixing bowl, then pour in the milk. Stir to combine until you have a thick, wet mixture. Cover and set to one side.

Mash the avocado to your desired consistency then add in all your seasonings. Place the avocado stone into the middle of the mixture to prevent it from going brown! Cover and set aside.

Onto the other toppings. In a small bowl, combine the sliced onions, vinegar, water and sweetener and make sure the onions are almost fully submerged. For the chipotle mayonnaise, combine all the ingredients, stir then season with salt and pepper. Lastly, in a separate bowl, mix together the lime zest, salt and chilli powder. This is your lime chilli seasoning to top the dish with. 

Now all the toppings are ready, it's time to fry the fritters. Pour the vegetable oil into a large frying pan, and heat over a medium high heat. Once the oil is hot, dollop in a few large spoonfuls of batter and flatten slightly (we'd recommend frying 3 at a time). Leave the fritters to fry on each side for 3-4 minutes. Remove once golden brown. 

Layer the fritters with the chipotle mayo, some crumbled vegan feta and then another fritter on top. Repeat once more then top the whole stack with the avocado, more vegan feta, pickled onions, lime chilli salt and a good glug of hot sauce. Scatter over some coriander and dive in!

Elote inspired cheesy vegan sweetcorn fritters with vegan feta, chipotle mayo, smashed avocado and pink pickled onions

Poutine, Canada's second greatest national treasure (after Carly Rae Jepson and moose). Often dismissed as a glorified cheesy chips with gravy, in reality it's so much more. We've made a special treat for Carly by adding some meaty British treats to this Canadian classic. 

A full English breakfast with a poutine twist specially made for Carly Rae Jepson. Fine the recipe for full English breakfast poutine here.

Full English Breakfast Poutine Recipe | Twisted

Start off by making your stock - roast the vegetables, chicken wings and bones for roughly an hour or until smelling amazing. Try not to burn them!

Place them in a pot with the water and simmer gently for as long as you've got - 2/3 hours is perfect. Strain and discard the vegetables, chicken wings and bones, saving the stock for the next step.

Heat the butter until foaming in a saucepan over a medium heat. Add the flour and stir until it is combined with the butter and smells biscuity, then pour over the stock, a little bit at a time, until you have a rich sauce. Set aside somewhere warm.

Fry the sausages in a little oil until cooked through, then remove from the heat, chop up into bitesize pieces and keep somewhere warm. Repeat with the bacon and finally the eggs. 

Assemble the poutin! Use a wide, shallow serving dish and create a mound of fries. Top this with the cheese curds, diced sausages, bacon and eggs. Pour over the warm gravy and sprinkle with chives.

England and Canada meet in a gravy-soaked love in. Who better to give it a taste than Carly Rae Jepson?

Breakfast Recipes

Breakfast Meatlog

Cheesy Pickle Hashbrowns

Giant Cheesy Marmite Crumpet

Saucy Sausage Eggs on Toast

Hot Maple & Brie Chicken and Waffles

Oumph! Mexican Spiced Fajita Loaded Hash Brown

Pumpkin Spice Hong Kong French Toast

Merguez Migas

Stuffed Everything Bagel Flatbreads

Puttanesca Pan Con Tomate

Breakfast Carbonara

Vegan Cream Cheese & Hot ‘Honey’ Toast

Giant Sausage Egg McMuffin

Vegan Kimchi & Cheese Rösti

Chickpea Tuna Bagel Recipe

Spam Breakfast Burger

Croque Madame Breakfast Hash

Caramel Apple Hong Kong French Toast

Birds Eye Meat Free Sausage Breakfast Tortilla Wrap

Birds Eye Garlic & Coriander Naan Sausage Wrap

Elote Inspired Sweetcorn Fritter Stack

Full English Breakfast Poutine

Cheesy Chorizo Breakfast Tacos Recipe