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Thanks a brunch! York chef’s recipe has va va voom

Food to make you fizz with energy
@ Food & drink
Food to make you fizz with energy
Food to make you fizz with energy

The man behind York’s Banyan restaurant John Richold kicks off a series of food features for YorkMix with a recipe that has added oomph

Summer is over. It was great while it lasted, but now it’s gone, finished, skedaddled and vamoosed until next year, and all we’re left with are a fading tan and the gloominess of autumnal October.

There’s something about this particular month that makes many of us feel about as energetic as a pile of wet leaves. But we’re a naturally buzzy bunch at Banyan and we think we’ve got the answer to the annual autumnal snoozefest that is October.

Some people might call it brunch, but we call it The Energizer (yes, it does sound like a comic book character, which may or may not be played by Matt Damon in the next Avengers film).

We joined forces with fitness legends CrossFit in Leeds to create a dish packed with energy, nutrients and oomph, so why not give it a go and see if it puts a bit of pep in your step.

banyan-recipe-2

The Energizer

For two tasty servings, you’ll need:

2 large sweet potatoes
1 finely diced white onion
5 eggs
4 rashers of smoked streaky bacon
tomato salsa
avocado salsa

Method

Peel the sweet potatoes, chop into quarters, pop them into salted boiling water and cook until soft. Drain well and mash.

Mix your mash with finely diced white onion and an egg. Season to taste and mould into round patties.

Warm olive oil and a touch of butter in a pan and gently fry the patties until sealed and golden brown on both sides.

Grill or fry your bacon until crispy. Then wilt your spinach and drain well.

Take a deep pan and fill it with about five inches of boiling water. Let the water simmer until bubbles appear on the surface, then add a splash of white wine vinegar.

Swirl the water around with a spoon to create a vortex, break the remaining four eggs individually into the pan. The eggs will float to the top of the water when cooked.

Put your sweet potato rosti on two serving plates and top with your crispy bacon, spinach, poached eggs and a couple of dollops of your favourite avocado and tomato salsas.

Tuck in and feel the energy start to flow.

  • Banyan Bar & Kitchen on Little Stonegate serves food from 11am to 10pm
  • John Richold is executive chef at Arc Inspirations, which runs a group of restaurants and bars in York, Leeds and Harrogate, including Banyan York
  • Read our Banyan Bar review