Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, sliced
• 2 x 400g tins plum tomato
• 1 tsp honey
• 3 tbsp Sarson’s Worcester Sauce
• 2 tbsp chopped fresh flat-leaf parsley, plus extra for garnish
• 1 tsp chilli flakes (optional)
• 4 Hass avocados, peeled, halved and stones removed
• 8 eggs
• 1 tsp paprika
• Black pepper
• Crusty bread, to serve

How to make it

• Preheat the oven to 200°C
• In a large saucepan, heat the oil and sauté the garlic for 2 minutes. Stir in the tins of tomato and honey, and then simmer on a medium heat for 12 mins, stirring occasionally, until reduced and thick.
• Transfer the tomato sauce to a baking dish and mix in half the Sarson’s Worcester Sauce, parsley and chilli flakes (optional).
• Scoop out a spoonful of avocado flesh from the avocado halves to make room for the eggs, adding the avocado to the tomato mixture, then sit the avocado halves on top of the tomato mixture and crack the eggs into each avocado half.
• Sprinkle with black pepper, paprika and the remaining  Worcester sauce and cover with tin foil.
• Bake for 20 minutes, remove the tin foil, and then bake for 5 mins, until the eggs are set. Serve with crusty bread.

Ingredients

• 80ml lemon vodka
• 2 tbsp Sarson’s Worcester Sauce, plus extra to garnish
• ¼ tsp paprika
• Juice and zest of ¼ lemon
• 1 green chilli, split
• 400ml tomato juice
• 1 stick of celery
• Roughly cracked black peppercorns
• Ice Cubes

How to make it??

In a jug or large cocktail shaker, combine the Sarson’s Worcester sauce, lemon vodka, paprika, lemon zest and juice, chili, tomato juice, and season with ½ tsp cracked black pepper. Add one ice cube and shake (or stir in a jug).

Fill two glasses with ice and pour in the Bloody Mary mixture, then garnish with shavings (use a vegetable peeler to create shavings) from the stick of celery and extra Worcester sauce. Serve.

Ingredients

• Vegetable oil
• 4 large Desiree Potatoes, peeled
• 2-3 salmon fillets, sliced into chunks
• 100g Panko (Japanese) breadcrumbs, or Matzo meal
• Zest of one lemon
• 1 egg, beaten
• 3-4 sun-dried tomatoes, whizzed or finely chopped
• 4 large Desiree Potatoes
• Sarson’s Malt Vinegar

Instructions:

• Preheat the oven to 220C/200C fan/gas 7.
• Bring a large pan of salted water to the boil. Peel the potatoes, slice into four lengthways, and then slice each piece into chips, roughly the same size. Tip the chips into the boiling water and cook for five minutes. Drain well. Line a baking tray with tin foil, sprinkle over a little oil and spread the par-boiled chips onto the tin. Use your hands to coat the chips well in the oil. Bake the chips in the oven for 20 minutes, then turn them over using a large fish slice and carry on baking for a further 20 minutes until golden and crispy.
• Ten minutes or so before the end, start to prepare the fish. Tip the breadcrumbs onto a plate and add the grated lemon zest. Add the sun-dried tomatoes and mix everything together with a fork. Dip each piece of salmon into the egg first and then into the breadcrumbs, using your fingers to pat the breadcrumbs evenly over the salmon pieces.
• Heat 2 tablespoons vegetable oil in a large frying pan, and then add the crumbed salmon slices. Cook on each side for 2-3 minutes until golden and crispy all over and cooked on the inside.

Take the chips out of the oven, sprinkle over some Sarson’s Malt Vinegar and serve immediately alongside the cooked salmon.