Ulster fry

Along with champ, the Ulster fry is Northern Ireland’s main claim to culinary fame. What sets it apart from the usual British fry-up is the griddle breads – soda bread and potato farl – that are cooked along with everything else in a single pan, absorbing flavour (and fat) from the meat.

While you don’t eat an Ulster fry for its health-giving benefits, on occasion it really hits the spot. It was just the thing after a largely sleepless night on the childrens’ ward following my daughter’s appendectomy.

I don’t specify quantities – that depends on the size of your appetite and frying pan.

Ulster fry
(serves 1)

• sunflower or rapeseed oil
• pork sausages
• back rashers of bacon
• slice(s) of black pudding, about 2cm thick
• a potato farl
• a piece of soda bread
• vine tomato, halved
• egg(s)

1. Coat a heavy frying pan with a thin layer of oil and set over medium-low heat. Set the oven to low, and pop in the plate to warm.
2. Add the sausage(s) and cook for several minutes, turning occasionally, until browned all over.
3. Add the bacon rasher(s). Fry on one side until the edges begin to brown, then turn and cook the other side.
4. Add the black pudding slice(s), half a tomato, a potato farl and a soda bread. Cook for several minutes more, moving the ingredients around the pan and turning when browned.
5. Transfer everything to a warmed plate and return to the oven to keep warm.
6. Wipe the pan clean, add another slick of oil and fry the egg(s) the way you like them.

Family score: 9 out of 10

Tags: bacon, British food, eggs, sausages