Kick-start the day

view gallery VIEW GALLERY

This week, our chef considers the perennial question of what to eat the morning after the night before: recipes to help with hangovers

After a night on the town, something substantial with a bit of a kick is often required the following morning. If you know you're in for a big night and anticipate having a raging hangover, you could even go as far as knocking something up the day before. Eggs are always a good starting point and scrambled eggs with an added extra ingredient on toast will certainly settle the stomach.

Poached duck's egg with crushed potatoes, green onions and bacon

Serves 4

Mashed or crushed potatoes for breakfast soak up excess alcohol and this easy recipe will get you back on track.

500-600g large new potatoes, peeled and cooked
A couple of good knobs of butter
6 spring onions, trimmed and finely chopped
8 rashers of smoked streaky bacon, cut into ½cm dice or 120g pancetta or bacon cubes
4 duck eggs
Salt and freshly ground black pepper

Coarsely crush the potatoes with a fork or potato masher, mix in the onions and butter, season and keep hot. Meanwhile, fry the bacon until crisp. Poach the duck eggs, keeping them as soft as possible, then spoon the potato into the centre of warmed serving plates, place the eggs on top, break them with a spoon so the yolk runs into the potato and scatter the bacon over.

Oysters Mary

Serves 4-6

If you are an oyster fan you can make up this quantity of frozen bloody Mary granita in advance and just use it as and when you feel the need.

I would suggest using rock oysters for this recipe, as native oysters are best enjoyed unadulterated.

16-24 medium rock oysters, shucked
1 litre tomato juice
4tbsp Worcestershire sauce (more if you wish)
Tabasco to taste
4 shots of vodka (or more – it's entirely up to you)
Juice of 1 lemon
1tbsp freshly grated horseradish
4-6 good pinches of celery salt (preferably homemade)

Mix all of the ingredients together (except the horseradish) and pour the mixture into a shallow tray; place in the freezer. Stir every so often until the mixture has frozen to a grainy, slushy consistency.

Spoon a couple of teaspoons on to each oyster, sprinkle the horseradish on top and serve immediately.

Crab cakes with tomato salsa

Serves 4

These crab cakes are great for brunch and if you make them in advance they will keep very well in the freezer. Use the best white crabmeat possible and where possible save the shells for a stock.

450g freshly picked chunky white crabmeat
100g fresh white breadcrumbs
4tbsp mayonnaise
1 egg
1tbsp Dijon mustard
1tbsp Worcestershire sauce
A few drops of Tabasco
Salt and freshly ground white pepper, to taste
Vegetable or corn oil for frying
Olive oil for frying
For the salsa
1 large shallot, peeled and finely chopped
1 medium red or green chilli, finely chopped
1tbsp white wine or cider vinegar
3 medium tomatoes, finely chopped
1tbsp coriander, chopped
1-2tbsp extra virgin olive oil

First make the salsa: put the shallots and chilli in a small saucepan with the vinegar and heat gently until the vinegar has evaporated; then transfer to a bowl. Mix in the tomatoes, coriander and enough olive oil to bind; season to taste.

Spread the crab meat out on a flat tray and check for any bits of shell, then scatter over the breadcrumbs. Mix the mayonnaise, egg, mustard, Worcestershire sauce and Tabasco together, season, then very carefully mix with the crab, taking care not to break the pieces of crab down too much.

Leave the mix for 3-4 minutes, then carefully form into eight round cakes. Refrigerate for 1 hour.

Heat about 2-3cm of vegetable oil and olive oil mixed in a deep-sided frying pan and carefully fry the cakes for about 2-3 minutes on each side until golden.

Serve with the tomato salsa on the plate or separate.

Websters' scrambled eggs

Serves 4

This was something I knocked up at Stephen and Assia Webster's house the morning after a party.

I scoured the fridge and hooked out some ingredients that looked like they needed a bit of love and attention. I served them as little breakfast canapés but you can make larger ones if you wish.

1 onion, peeled, halved and finely chopped
100g cooking chorizo, finely chopped
½tbsp olive oil
A good knob of butter
6 medium eggs, beaten
Salt and freshly ground black pepper
1tbsp chopped parsley
4 slices of bread from a small bloomer or large baguette

Gently cook the onion and chorizo in the olive oil for 3-4 minutes without allowing it colour.

Remove from the pan and leave to cool. Toast the bread and keep warm.

Heat the butter in preferably a non-stick pan, season the eggs and pour into the pan and stir until they are almost cooked then stir in the onion and chorizo mixture and parsley.

Serve on the toast.

Life and Style
ebookNow available in paperback
ebooks
ebookA delicious collection of 50 meaty main courses
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
SPONSORED FEATURES
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Guru Careers: Product Manager / Product Marketing Manager / Product Owner

    COMPETITIVE: Guru Careers: A Product Manager / Product Owner is required to jo...

    Guru Careers: Carpenter / Maintenance Operator

    £25k plus Benefits: Guru Careers: A Carpenter and Maintenance Operator is need...

    Recruitment Genius: Visitor Experience Coordinator

    £17600 per annum: Recruitment Genius: This museum cares for one of the largest...

    Recruitment Genius: Experienced PSV Coach & Minibus Drivers

    £12500 - £24500 per annum: Recruitment Genius: Drivers wanted for a family run...

    Day In a Page

    A Very British Coup, part two: New novel in pipeline as Jeremy Corbyn's rise inspires sequel

    A Very British Coup, part two

    New novel in pipeline as Jeremy Corbyn's rise inspires sequel
    6 best recipe files

    6 best recipe files

    Get organised like a Bake Off champion and put all your show-stopping recipes in one place
    Mullah Omar, creator of the Taliban, is dead... for the fourth time

    Mullah Omar, creator of the Taliban, is dead... again

    I was once told that intelligence services declare their enemies dead to provoke them into popping up their heads and revealing their location, says Robert Fisk
    Margaret Attwood on climate change: 'Time is running out for our fragile, Goldilocks planet'

    Margaret Atwood on climate change

    The author looks back on what she wrote about oil in 2009, and reflects on how the conversation has changed in a mere six years
    New Dr Seuss manuscript discovered: What Pet Should I Get? goes on sale this week

    New Dr Seuss manuscript discovered

    What Pet Should I Get? goes on sale this week
    Oculus Rift and the lonely cartoon hedgehog who could become the first ever virtual reality movie star

    The cartoon hedgehog leading the way into a whole new reality

    Virtual reality is the 'next chapter' of entertainment. Tim Walker gives it a try
    Ants have unique ability to switch between individual and collective action, says study

    Secrets of ants' teamwork revealed

    The insects have an almost unique ability to switch between individual and collective action
    Donovan interview: The singer is releasing a greatest hits album to mark his 50th year in folk

    Donovan marks his 50th year in folk

    The singer tells Nick Duerden about receiving death threats, why the world is 'mentally ill', and how he can write a song about anything, from ecology to crumpets
    Let's Race simulator: Ultra-realistic technology recreates thrill of the Formula One circuit

    Simulator recreates thrill of F1 circuit

    Rory Buckeridge gets behind the wheel and explains how it works
    Twitter accused of 'Facebookisation' over plans to overhaul reverse-chronological timeline

    Twitter accused of 'Facebookisation'

    Facebook exasperates its users by deciding which posts they can and can’t see. So why has Twitter announced plans to do the same?
    Jane Birkin asks Hermès to rename bag - but what else could the fashion house call it?

    Jane Birkin asks Hermès to rename bag

    The star was shocked by a Peta investigation into the exotic skins trade
    10 best waterproof mascaras

    Whatever the weather: 10 best waterproof mascaras

    We found lash-enhancing beauties that won’t budge no matter what you throw at them
    Diego Costa biography: Chelsea striker's route to the top - from those who shared his journey

    Diego Costa: I go to war. You come with me...

    Chelsea's rampaging striker had to fight his way from a poor city in Brazil to life at the top of the Premier League. A new book speaks to those who shared his journey
    Ashes 2015: England show the mettle to strike back hard in third Test

    England show the mettle to strike back hard in third Test

    The biggest problem facing them in Birmingham was the recovery of the zeitgeist that drained so quickly under the weight of Australian runs at Lord's, says Kevin Garside
    Women's Open 2015: Charley Hull - 'I know I'm a good golfer but I'm also just a person'

    Charley Hull: 'I know I'm a good golfer but I'm also just a person'

    British teen keeps her feet on ground ahead of Women's Open