I make no secret of my desire to return to Scotland. As much as I’ve grown to love Manchester, and, in particular its people, I’ve never felt quite at home here. As such, at least once a year, The Thirsty Manc and I take a trip North of the Border, and I fill him with as much whisky as I can in the hope that he too, will see the benefits of a life in bonnie Scotland.
Usually, on these trips, we head to Edinburgh, as we’re both fond of a city break. However, on our most recent jaunt, we took in the sights and tastes of Glasgow. And bloody marvellous it was too.
I have no doubt, at some point over the next year, The Thirsty Manc will pay homage to Lebowskis, with his version of a White Russian (although he’ll have some job beating these bad boys!). But for me, the breakfast at The Riverhill on West Nile Street was the standout foodie experience of the trip. Naan breads for breakfast? Oh Scotland, how I miss you!
- 3/4 tsp fast-action yeast
- 1/2 tsp sugar
- 75ml warm water
- 150g strong white bread flour (plus extra to dust)
- 1/2 tsp salt
- 2.5 tbsp natural yoghurt
- 1 tbsp melted ghee or butter (plus extra to brush)
- A little vegetable oil
- 4-6 rashers of bacon
- 1 block of halloumi
- 2-4 eggs
- A small bunch of coriander
- Sweet chilli sauce
- Put the yeast, sugar, and one tablespoon of warm water in a bowl and stir well
- Leave until it begins to froth
- Put the flour and salt into a large mixing bowl and whisk to combine
- Stir the yoghurt into the yeast mixture
- Make a well in the middle of the flour and pour in the yeast mixture and the melted ghee
- Mix together then gradually stir in the water to make a soft, sticky mixture. This should be just firm enough to form a dough
- Tip onto a lightly floured surface and knead for about five minutes until smooth and a little less sticky
- Put the dough in a large, lightly oiled bowl and turn to coat
- Cover and leave in a warm place until doubled in size (about 1.5 hrs)
- Tip the dough back onto the lightly floured surface and knock the air out
- Divide into two balls
- Heat a non-stick frying pan over a very high heat
- Meanwhile, grill the bacon and halloumi
- Flatten one of the balls and roll it into a flat circle. Stretch it lightly into a teardrop shape and put it in the hot pan
- When the dough starts to bubble, turn it over and cook until the other side is browned in patches
- Add a little ghee to the pan and brush when melted over the naan
- Set aside in a warm oven and repeat with the other naan
- While the last naan is cooking, fry your eggs in another pan
- When everything is ready, put the naans on two plates and top with the bacon, eggs and grilled halloumi. Top with some chopped coriander and some sweet chilli sauce and fold.
Serves two very greedy people.