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The Big Festival Breakfast is a great way to start your day ahead of The Festival™ supporting WellChild. My team and I always find the time in the morning to have a Big Festival Breakfast. So why not try and create this yourself at home before enjoying a day of exciting racing and entertainment.



  • 2x 8’s Pork Sausage (weight explained below)
  • 2x Rashers of bacon (smoked or unsmoked)
  • 1x slice of Black pudding
  • 1x Plum tomato
  • 1g Fresh Thyme
  • ¼ Glove Garlic 
  • 80g x Button Mushroom
  • Squeeze of Lemon
  • 80g x Butter
  • Eggs
  • Baker potato for the Hash Brown
  • Oil
  • Sea Salt & Cracked Black Pepper

Pre-heat your oven to 180 degrees.


Hash Brown Peel and grate your potato into a bowl, season with cracked black pepper & salt. Place the potato mix into your hand & squeeze out the excess liquid. Mould into a round burger size shape to make your Hash Brown then add this to a hot oiled non-stick pan. Gently cooked until golden brown on both sides. Then place into a preheated oven to cook the middle.


8’ Pork Sausage place your sausage’s on to a baking tray & place in the oven cooked until they are firm to touch, then place under a grill to brown always keeping an eye on them.


Rashers of bacon there are a few different bacon cuts you can buy, back or streaky, smoked or unsmoked. My favourite is smoked streaky bacon. Bacon in my opinion should be cooked slowly under the grill so that the fat crisp’s up.


Black pudding A festival breakfast is not complete without black pudding! Simply slice in to circles and fry in a non-stick pan until crisp and firm.


Grilled Tomato with a small knife cut out the tomato core then cut the plum tomato length ways. Place on to a baking tray, peel a glove of garlic and dice finely, pick a few leaves of thyme and sprinkle both onto the tomato. Season with sea salt & cracked black pepper, a drizzle of olive oil then place under a grill and cook slowly until the top of the tomato starts to brown.                                                                                                                                                 

Sauté Mushroom when looking for a mushroom for breakfast I would look at a large flat mushroom or a small button mushroom. For this recipe I have gone for the button mushroom. In a hot oiled saucepan add your mushrooms cook until soft then add a splash of lemon juice, a knob of butter and season.


Fried Egg add oil & a knob of butter to a frying pan. Gently heat up so the butter melts, then crack the egg into the pan and cook the egg to your desired liking.  Season with salt and pepper.


Once all the above is cooked, present onto a warm plate and serve with your choice of beverage.




This recipe was brought to you by…


Warren O’Connor
Head Chef at Cheltenham Racecourse



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