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Lexington’s Rob Kirby tells BBC Breakfast how Boxing Day is done

Rob Kirby, Chef Director at Lexington Catering, appeared on BBC Breakfast today to share some festive recipes and offer some cooking advice.

This morning Rob offered some sound advice as to how we can use up leftovers and put on a show-stopping spread. He showed us how to make runny eggs with pancetta soldiers, turkey and port soup and crushed potato bubble and squeak.

Rob says, “Boxing Day is a day to spend with family and friends and to eat up all the leftovers from Christmas Day. For me it is all about taking things slowly – having a nice brunch, enjoying the Bloody Mary cocktails and relaxing.”

Here is an extra recipe from Rob’s book, The Family Kitchen

Lazy Morning Smoked Salmon French Toast

Serves 4

125ml double cream

125ml milk

3 free-range eggs

½ bunch of chives, finely chopped

50g cream cheese

8 medium-cut slices of white bread

200g smoked salmon, thinly sliced

2 tablespoons vegetable oil, for frying

20g butter, for frying

Sea salt and freshly ground black pepper

 

Place the cream, milk, eggs and chives in a bowl. Season, whisk together and put to one side.

Spread the cream cheese over all eight slices of bread, then layer the smoked salmon evenly on four of the slices. Top with the second slices, to make four sandwiches.

Heat a frying pan over a medium heat with a splash of the vegetable oil, then add a knob butter and allow to melt. Quickly dip each sandwich into the egg mixture, ensuring both sides are covered. Allow any excess mix to drain off, then fry until golden brown and crispy on one side, then turn over and fry the other side (about three minutes each side to cook through). Repeat for each sandwich.

Once cooked, drain and rest on kitchen paper for about two minutes, then season with black pepper. Serve cut into triangles.

 

Let’s get cooking…