Breakfast is one of our favourite meals of the day. At the Barton Grange Hotel, we are truly spoilt with fantastic Lancashire ingredients that we source from local suppliers, helping us to offer a hearty Lancashire breakfast selection. Local bacon and sausages, smoked haddock from Fleetwood, local milk, eggs, yogurt and cream. For us, all restaurants in Lancashire should feature these amazing local foods.
These quality ingredients are just one of the reasons we like to focus on breakfast as an important meal. We also include lots of different choices to suit a wide variety of dietary needs (gluten free, vegetarian, vegan) and our guest’s personal preferences. Regardless of which of the many restaurants in Lancashire you love to visit for your choice of a hearty Lancashirebreakfast, this important meal sets you up for the day ahead. Ditch the quick bowl of Sunday cereal and make your weekend breakfast a shared meal at home. An event for all the family to join in.
Here’s our guide to producing a beautiful, hearty Lancashirebreakfast that’s good enough to appear on the menu of any of the quality restaurants in Lancashire.
Our advice is to cook the beans the day before so all you have do for breakfast is re-heat them.
POSH BAKED BEANS
INGREDIENTS – to serve four people
2 tbsps olive oil
1 onion cut finely
1 garlic clove – chopped finely
2 x 400g tins of tomatoes
1 tbsps tomato puree
1 tbsp dark brown sugar
2 tbsp cider vinegar
½ teaspoon chilli powder (optional)
½ teaspoon paprika
1 tin of cannellini beans
3 rashers of smokey bacon – cut up into strips
50 ml water
- Empty the beans from the tin and rinse well. Then put them in a large pan of water and cook gently for one hour.
- Heat the oil over a medium heat and fry the bacon, until it turns crisp.
- Add the garlic and the onion and cook for until the onion is translucent.
- Next add the tomatoes and the puree, sugar, vinegar and 500ml water.
- Bring to the boil and add the beans to the pan.
- Cook gently for at least 90 minutes and the sauce should be thick and tasty.
- Put to one side or chill in the fridge overnight ready to reheat. Then start the rest of the breakfast.
It’s then best to serve the beans with local Lancashire free range grilled sausage and bacon! You can’t beat it.
Or you can opt for the pancakes below served with a delicious homemade smoothie and healthy breakfast muffin.
200g plain flour
1 tbsp baking powder
1 tbsp sugar
1 teaspoon ground cinnamon
1 large egg
300 ml milk
- Add all the dry ingredients into a large mixing bowl.
- Beat the egg and the milk into the dry mixture.
- Heat the frying pan with a little oil.
- Fry a ladleful of the batter till it is golden brown on both sides. Be careful when turning over and use a fish slice of necessary to help you turn.
- They are then ready to serve. It’s best to stack them up and keep them heated in an oven on a low temp – 110oc until you have cooked at least four.
- Serve with maple syrup and blueberries!
And accompany with a gorgeous healthy breakfast smoothie which is so easy to make and contains delicious nutritious ingredients. Or opt for our healthy breakfast muffin instead!
(double everything if you are making it for four people)
1 tbsp porridge oats
80g soft fruits – this can be strawberries or blueberries
1 tbsp honey
1 tsp vanilla extract
1 – Put all the ingredients into a blender and whizz for one minute.
2 – Pour into two glasses and serve with the pancakes!
2 large eggs
150ml natural low-fat yogurt
50ml rapeseed oil
100 g pureed apple – peel and core eight apples and then cook down to make 100g and freeze the remainder to use at a later date
1 ripe banana
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats (plus an oz for sprinkling
1 ½ tsp baking powder
1 ½ tsp bicarbonate soda
1 ½ tsp of cinnamon
2 tbsp mixed seeds – pumpkin and flaxseed work well and can be bought in supermarkets
- Heat the oven to 180 OC.
- Then place 12 large muffin cases in a 12-case tin.
- Using a large jug mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.
- Tip the rest of the ingredients, excluding the seeds into a mixing bowl.
- Add a pinch of salt.
- Mix all together.
- Pour the wet ingredients into the dry until you have a smooth batter – do not over mix.
- Spoon the batter between the cases.
- Sprinkle the muffins with the extra oats and the seeds.
- Bake for 25-30 mins until golden and risen.
- Remove the tray from the oven and transfer to a wire rack and leave to cool.
- Tuck in!