National Breakfast Service by Olivia Barry

Olivia Barry

Olivia Barry

18th September 2018
Olivia Barry

National Breakfast Service by Olivia Barry

National Breakfast Service by Olivia Barry was Olivia's starter on Great British Menu 2018 where Olivia was representing the South West.

The thought behind this is dish is that the NHS is a British institution. To celebrate this, I have chosen to do reinterpret another British institution, English breakfast.

This dish consists of black pudding, bacon jam, field mushrooms, quail egg and tomato sauce and thinly slice fresh wild mushroom.


  • Black Pudding
  • sausage casing
  • 500g fresh blood
  • 15g salt
  • 15g mixed spice
  • 20g oats (soaked overnight)
  • 250g back fat
  • 150g shallot
  • Tomato sauce
  • 2kg second overripe tomatoes
  • 2 red onion
  • 3 tsp thyme
  • 100g caster sugar
  • 250g red wine vinegar
  • 3 garlic cloves
  • 15 black peppercorns
  • 1 cinnamon stick
  • Bay leaves
  • Olive oil
  • Bacon Jam
  • 5 shallots
  • 1kg smoked bacon
  • 1lt red wine
  • A pinch of sugar
  • Pepper
  • Field Mushrooms
  • ½ tray field mushrooms
  • 300ml veg stock
  • 150g Butter
  • Seasoning
  • Cream
  • Quail eggs


Black Pudding
Finely chop the onion and sweat
Finely chop back fat and fry very quickly Then place all once cool in the blood.
Place the blood in the sausage casing using a funnel.
then poach in the simmering water for 20 minutes.
Tomato Sauce
Cook onion garlic
Add tomatoes and spices
Cook down
Add vinegar and boil
Take out spices and blitz
Bacon Jam
Cook shallots
Chop bacon thinly add to shallots.
Season with pepper
Add wine cook down until sticky
Taste add sugar if needed.
Field Mushrooms
Peel mushroom scrape out the mushroom keeping the inside.
Chop up mushroom add to a very hot pan and cook.
Then add the mushroom scraping.
Cook. Add the stock and butter, cartouche and cook until mushrooms are soft and all liquid has gone.
Blitz and add a splash of cream.
Quail egg will just be fried in a pan and the wild mushroom will be cut thinly on mandolin and dressed with oil and seasoning.

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