Full English Breakfast Poutine
Done in 3 hrs
Done in 3 hrs
England and Canada meet in a gravy-soaked love in. Who better to give it a taste than Carly Rae Jepson?
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.
Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.