Food fellowship

The Clink Charity has been helping to reduce reoffending through its prison restaurants and graduate training schemes for over a decade. To celebrate the publication of the Sutton-based charity’s 10-year anniversary cookbook, here they’ve rustled up a few recipes for all the family to enjoy at home

BREAKFAST MEXICAN EGGS

A delicious, deadeasy, lazy breakfast or brunch, from Clink chef ambassador Thomasina Miers.

Ingredients (Serves 4):

• 5-6 tbsp butter or lard
• 1 large onion, finely chopped
• 1-2 red chillies, finely chopped
• 3 garlic cloves, chopped
• 2 x 400g cans of plum tomatoes
• 1 tsp piloncillo or demerara sugar
• Generous few splashes of Worcestershire sauce
• 4 corn tortillas, chapatis or other flatbreads
• Small handful off chopped tarragon leaves
• 4 eggs
• 60g Lancashire cheese, grated
• Baby spinach, to serve

Method:

First, get the tomato sauce cooking. Heat 2 tbsp of the fat in a wide saucepan and add the onion and chillies. Let them sweat over a low hear for 10 minutes until the onion is translucent. Add the garlic, cook for a few minutes more, then add the tomatoes. Season the sauce well, add the sugar and Worcestershire sauce, breaking up the tomatoes with a wooden spoon to make a roughly textured sauce. Leave to cook gently over a low heat for 30 minutes, adding a little water if the sauce gets too dry.

When you are ready to eat, melt 1-2 tbsp of the fat in a frying pan and gently turn the flatbreads in the fat. Put them in a low oven, wrapped in foil to keep warm, along with 4 plates.

Melt the rest of the fat in the frying pan and turn the heat right up until it is sizzling. Fry the eggs, 2 at a time, spooning the fat over them so they turn golden at the edges and absorb some of the flavour. Season the eggs well.

Put a flatbread on each plate and top with the tomato sauce. Put a fried egg on top and scatter with the grated Lancashire cheese. Serve with baby spinach leaves, if you like.