The best sandwich ever!

Known fact #1: Everyone loves a fried egg.

Known fact #2: Avocados are the stuff of dreams.

Known fact #3: Peanut butter comes from heaven.

Known fact #4: Bacon jam. (No facts needed).

Combine them together and put between two slices of well-toasted bread. Et voila! Food coma: read, the best sandwich ever!

Bacon jam, avocado and fried egg sandwich with spicy peanut butter

Chop bacon into chunks and add to hot pan. Render out the excess fat, add in (brown sugar + garlic powder + onion powder + paprika + cider vinegar + Worcestershire sauce + salt + pepper) and simmer. Blitz the mixture coarsely to make bacon jam. Deseed an avocado, slice thinly and squeeze some lime juice over. Crack egg into pan, season and cook over-easy. Toast Kaiser Roll.  Whip (smooth peanut butter + Sriracha) and slather on bun lid. Smear bacon jam on bun, top with fried egg and avocado and cover with lid.

A lesson on appreciating the lesser things

Everyone is a fan of chicken: roasted, fried or in a curry.

Sadly, the same adulation is not bestowed upon the humble offal. With a reputation for looking disgusting, I am not surprised that they end up in the bin. 

Chicken livers though, are on an entirely different league. Surprisingly creamy, they melt in the mouth if cooked right. I have only ever had them in curries (slightly overcooked); they were fed to me as a child, for being nutritious. But I guess I needed to treat them right for once.

This recipe is inspired by Rachel Khoo and Nigel Slater, the latter of whom advised quite correctly that chicken livers are paired best with a dash of vinegar and sweet caramelised onions. I have added figs and grapefruit to bring out the sweet and sour flavors even more.

Chicken liver, caramelised onion and fig salad with grapefruit brulee

Fry seasoned chicken livers in butter for 3 mins. Finish with (white wine vinegar + sage). Caramelise sliced onions in butter. Brush figs with (honey + olive oil + salt + pepper) and broil for 5 mins. Season escarole and toss with (olive oil + sherry vinegar). Sprinkle grapefruit slices with sugar and blowtorch. Arrange (grapefruit segments + caramelised onions + chicken liver + figs) over salad.