Post 2 of… dunno yet, we’ll see… but our recipe archives of limited edition menu items we’ve made over the last ten years that we want to share with you so you can try them at home! Today it’s our One Tray Breakfast Bake from circa 2013! So dead easy AND is even better if you make it the night before so the flavours can develop, meaning you can lie in late and still feed a crowd like an unflappable domestic deity. It’s also really handy if you like a little mimosa with your brekkie, because all the sharp knife work is done the night before.

ONE TRAY BREAKFAST BAKE

250g streaky bacon, chopped

1 large onion, finely diced

1 stick celery, finely diced

1 medium carrot, finely diced

12 good quality pork sausages (or the same weight in chipolatas, about 750g)

1 tin white cannellini beans plus their brine (mixed beans also works)

1 tin chopped tomatoes

125ml white wine

1 bay leaf

5ml thyme

10ml good quality chicken stock in 125ml water

Salt and pepper to taste

To make, fry the bacon till crisp. Remove to a baking dish with a slotted spoon. Brown the sausages in the same pan and add them to the baking dish. They just need to have good colour, but can still be raw inside. Add the onion and fry till golden. Add the carrots and celery and cook for a little longer till soft. Add the veg to the baking dish and deglaze the pan with the stock and white wine. Now pour this liquid that will have all the best bits from the pan into the baking dish with the rest of the ingredients. Bung the dish into a 170°C oven for one hour. Give a stir every now and then just to stop any bits from catching and voila. Done. At Mujo we served it with French toast, but it’s also great with crispy hash browns and a soft egg on top. Serves 6.

We’re opening our recipe archives to bring you some of our favourite limited edition items through the years, so you can recreate them at home! First up, from 2020 when we weren’t allowed to sell alcohol and everyone was blowing up glass bottles with some homemade cider gone wrong, our orange & thyme syrup to zhush up your ginless tonic!

In a small saucepan, bring to a boil together:

• the juice and zest of 2 oranges (avoid the white pith if you don’t like bitter!)

• two sprigs of thyme (lemon thyme is lovely)

• 5ml orange blossom water

• 200g sugar

• 250ml water

• 2 drops each red and yellow food colouring (optional)

Once the sugar has dissolved, remove from the heat, cool and strain.

To serve, add 2 shots to a glass with ice, a slice of orange and a sprig of thyme and top with tonic water. And Tannie Kopdoek isn’t watching. Gooi a bit of gin in there too if it’s been a day!

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