So, the long weekend is upon us. What better way to give it a kick start than by having a leisurely and fantastically spicy breakfast?! Perhaps spice isn’t something you’d automatically associate with breakfast time but it’s definitely a good thing for blowing the cobwebs away (particularly if you got a little bit over excited at the pub the night before!). The Americans have given us bloody Mary’s (containing celery salt, cayenne and black pepper among other things), the Vietnamese love an aromatic Pho to start the day (think star anise, cloves, ginger and fennel), all over North Africa shakshouka is a big favourite (see previous blog for recipe)

Then there’s spicy Indian or Mexican scrambled eggs. Colonial days gone past have given us kedgeree (in the spicery sale at the mo), devilled kidneys (or eggs or mushrooms if you’re not offal inclined) and of course bacon loving HP sauce! Here is the recipe for what I’ll be munching down tomorrow morning (picture to be posted at a later date).

Devilled Mushrooms (serves 2 generously)

300g mushrooms of your choice

1 clove of garlic finely chopped

1 tsp mustard powder

1 tsp paprika (sweet or hot if you’re feeling daring)

2 tbsp of creme fraiche or cream

Toast to serve

Chopped parsley to garnish

Fry the garlic in a little butter or oil. Add the mustard, paprika, a good pinch of salt and a twist of pepper followed quickly by the mushrooms. Cook until the mushrooms are softened and beginning to brown around the edges. Add the creme fraiche or cream and serve sprinkled with parsley on top of piping hot buttery toast.

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