This little one-dish-wonder-brunch is so easy that it requires no ‘normal’ brain power (unfortunately, other functioning senses may be required), so it’s the perfect cure to that blinding weekend hangover you’ve got 😉

Recipe for 2 broken bodies. Increase quantity for extra bodies or bigger hangovers.

EXTRA BITS: If you’re the eggy type, crack some eggs over the final mixture right before it goes in the oven, and you’ve got yourself a dish made in yolkee heaven. OR, if you don’t have an oven because you put some firecrackers* in it for some reason, throw all in a pan… Hangover be gone!

*do not try this at home. I never have myself, but the weekend is young.

Follow the steps, eat, lounge, recover!


One-Tray-Wonder-Brunch for Cowboys


Good quality bread will cure thee better, but whatever takes your fancy

3 medium sized potatoes

12 (or more) button mushrooms

Half a medium sized onion

Sausages of choice (number to be deemed by the belly)

2/3 tablespoons of olive oil

Salt, pepper, mixed herbs and dried or fresh chillies


Preheat the oven to 200C/400F/Gas mark 6.


Slice 3/4 medium sized potatoes into 1cm sized slices. Mind the hungover fingers! Throw them into a pan, cover with water, add a pinch of salt (something my Grandmother used to do), cover and bring to the boil for approx. 5/7 minutes. While that’s simmering in the pot, finely chop half a medium sized onion into slices.


Having used your trusty phone to set a timer for the potatoes (you are hungover don’t forget), you’ll (by now) have drained them off and mentally willed yourself not to cover them in butter and dive in head first.


Grab yourself a baking tray, and haphazardly layer the potatoes in the pan, then add the onions and mushrooms. Lovingly splash all ingredients with generous ‘glugs’ of olive oil. I tend to ‘eyeball’ this stage but if you’re feeling like you need direction, 2/3 tablespoons should do it.

Sprinkle with a pinch of salt, pepper, mixed herbs, and dried chillies (or fresh) to kick start your body back to health.

Haphazard layering and sprinkling

NOTE: I put my (veggie) sausages in the same tray at this stage to cook everything together.


Cook in the oven for approximately 12/15 mins, depending on your oven and sausage requirements 😉 (please avoid meat sweats by cooking your sausages correctly).


Serve from the pan with some beautiful bread, fresh coffee, and the love of a Corkonian Irish Woman 😉

Fair thee better bread





Most people won’t ask where their flowers come from or care that most of them are covered with pesticide or that Dutch green-housed roses have a much bigger carbon footprint than those airfreighted from Kenya, because HELL… I buy £1/£2 bunch of Daffys/Tulips from Horseco too.

But, seeing as only 10% of all cut flowers bought in the UK every year are actually from here, well… maybe next year we can all pick nettles and dip them in glitter or something? 😉

Here’s a cat with hearts on it bi*ches! Happy Hallmark/Valentines Day MOFOs! Love, sprinkles, and Fair Trade to all!



Yeah. So?
Yeah. So?

The Budgeteer’s Bruschetta

I love a good pungent garlic, so I urge you to follow the recipe to your own taste when it comes to deciding how much to use. While I’m perfectly happy to breath a fire of garlic hell before me, others might not be so forgiving.

When it comes to basil, again, use your own taste buds as a guide, but if you’d rather the taste of basil come through in the dish, ease off on the human dragon fire garlic.

Finally, if you’re like me and can’t muster up the money for some sourdough bread, take heart in the trusty sliced loaf… It works just fine! I’ve chosen to go with a multiseed farmhouse batch loaf. I’m all about quality, but when my wallet is being a toe-rag, the next best thing will do just dandy.

 pBudgeteer's Bruschetta

Recipe (x1 serving)

1 tablespoon of olive oil

2/3 mushrooms sliced

½ clove of garlic finely chopped (keep the other half for rubbing the bread)

6 baby tomatoes chopped

3 basil leaves finely chopped

1 slice of bread

  1. Cut your slice of bread into two, and pop in the toaster
  2. On a medium heat gently fry the finely chopped half clove of garlic for a minute or two, then add the chopped mushrooms and fry until softened (3/5 minutes should do it). Add a sprinkle of your finely chopped basil right before you take the mushrooms off the heart
  3. Rub your now toasted bread with the other half clove of garlic and top with the fried garlic, mushrooms, and basil mix.
  4. Top with the chopped tomatoes and sprinkle with basil.
  5. The Budgeteer’s Bruschetta is served.



In a bid to get myself back on the path to mental rehabilitation, I’ve been looking to food longingly for inspiration, and it led me here…. To the giant elephant in the room that is the (mostly) organic elephant.

Stanford University’s recent study revealed that organic produce is no more nutritional than it’s pesticide riddled counterpart. It looked at 240 studies from around the world on the health effects of eating organic produce with the comparative levels of chow we shove in our pie hole, which is “safely” covered with standard good ol’ fertiliser. Remind me in a bit to ask out loud if I’m missing something here.

I consider it mildly  irresponsible to suggest to impressionable Daily Mail readers that the organic green brigade head to their local quaffed middle class supermarket or farmers market with the aim of buying this overpriced produce because it’s more nutritious. The daily mail also write here that conventionally “farmed” food is better for the environment. Yes, let us condense an incredibly complex pile of stats into that article topper Daily Mail. Lets.

I for one never assumed that “better” meant more nutritious, and by better I mean having at least fewer chemicals swimming around my bits (although I have my doubts about large supermarket’s own organic brands…). Add to this, the idea of thinking organic is “better” for you boils down to an unsettling level of faith one has to have in food suppliers. I also (pointlessly) contest that results from studies of children on organic diets show they have still present levels of pesticides. Does this accurately reflect team ‘noughties’ organic’s attempt to just ingest FEWER pesticides? Unless of course these children are held in a padded cell and monitored for an adequate amount of months, I doubt they have 100% accurate pee results.

Now, I’m not exactly pulling apart my cupboards or dissecting my bathroom cabinet for a list of all ingredients that I’m throwing over myself on a daily basis (most of which are NOT organic) in a bid to come across as a pompous ass. It’s simply a worrying rallying assumption that people knew it all along and it’s a big government conspiracy to rip us off in light of President Obama’s Cancer Panel Report across the waters suggesting consumers should choose organic to reduce the risk of cancer. Translation: choose food grown without pesticides or chemical fertilisers, antibiotics, and growth hormones to help reduce the exposure to environmental chemicals, which are known to increase the risk of cancer. Simples. If only it was as basic as saying that organic food is entirely chemical free (which sadly, sometimes it’s not) or that it is something that should be a standard level of food that every human being should be able to consume. It should be a basic human right to eat foods that are not pulsing with toxic synthetic hormones, antibiotics, chemicals, preservatives, wax, and genetically modified crap. If pesticides are in my pee, it’s because somebody put them there in the first place, and left me without a reduced and impossible choice and means to do otherwise, other than at an often extortionate price.

Add all this to the recent revelation by scientists at Oxford University that while organic farming is generally good for wildlife, it does not have lower environmental impacts than conventional farming. Right. So, publish the study that show us exactly what farming systems are being developed to tackle this extra land usage for organic crops please. Perhaps now is an ideal time to educate people about where their food actually comes from, and the variation in organic standards within the UK, EU and the world at large? Why not introduce words such as ethical, local, animal welfare, and sustainable into the conversation and see how that goes.

What this recent study reinforces other than how complex, underhanded and web like the terrain of the world’s food industry is, is that the term “organic” is often used inconsistently, and mostly in a scape-goatish manner to rattle up the for and against-ers. In an ideal world, what these studies should be capable of achieving is to be a tool to help people see there is far more to food than simply buying organic. Organic, at the end of the day should just mean chemical free, and not “it costs a fucking fortune and it’s no more nutritious”.

Food “should be” beneficial for all of the encompassing elements of the species and resources involved, and not just for lining and emptying our often very shallow and highly taxed pockets, organic label or not. As to why the term organic has taken on a middle class life of it’s own is a no brainer, but perhaps the label needs to change to simply being “pesticide and chemical free” in order to reduce the “we’re being conned” element.