One-pot braised lamb breast with beans, carrots & mint
Lamb with beans is a French classic for Easter. Perfect for a crowd, this celebratory centrepiece would also work well with canned cannellini or haricot beans
Breakfast strata
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr chilling
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 4 sausages of your choice
- 100g bacon lardons
- 150g chestnut mushrooms, halved or quartered if large
- knob of butter, for the pan
- 275g crusty bread, cut into roughly 2cm chunks
- 120g semi-dried tomatoes (drained weight), roughly chopped
- 5 eggs
- 500ml whole milk
- 1 tbsp Dijon mustard
- small bunch of chives, finely chopped
- 75g cheddar or gruyère, grated
Method
- STEP 1
Squeeze the sausagemeat from the skins into a frying pan set over a medium heat. Cook for 10-12 mins, breaking up the meat with a wooden spoon as it cooks. Once browned, tip the sausagemeat into a bowl. Fry the lardons in the pan until crisp, about 4-5 mins. Transfer to the bowl with the sausage, then cook the mushrooms in the pan for 5-8 mins until softened.
- STEP 2
Butter an ovenproof dish (ours was 30 x 23cm and 5cm deep). Tip in the bread chunks, then scatter over the sausage, bacon, mushrooms and tomatoes.
- STEP 3
Whisk the eggs, milk, mustard, half the chives and some seasoning together in a jug. Pour this over the bread, meat and mushrooms, then scatter over the cheese. Cover and chill for at least 1 hr, or up to a day. 4 Heat the oven to 200C/180C fan/gas 6. Uncover the strata and bake for 35-40 mins until crisp and golden on top and set in the middle. Let it stand for 5 mins, then scatter over the remaining chives and serve.
