Ulster Fry, the Best British Cooked Breakfast?

Lovely little BBC article celebrating the Ulster Fry, by Simon Majumdar, a conniseur of fryups. Pity the photographs are so poor or incomplete and the picture of the Hairy Biker’s effort is rather like a dog’s dinner. Dr Fry’s version of the Ulster Fry is here, including home-made veg roll, a real Northern Irish delicacy which does not appear to get a mention in Simon’s piece.


Hairy Bikers Si and Dave cook lovely food usually but this isn’t prepared to a high standard and appears to have black pudding next to the cremated eggs.



Jungle Jane

Today Dr Fry is showcasing the fryups of the extremely talented Jungle Jane King. She is a maestro of the hash-brown and is easily one of the top three fryup artists in the world when it comes to arranging beautiful food on a plate ready to smash. When she’s not banging out incredible fryups she looks at funny pictures of kittens on the internet and knits hundreds of black balaclavas for the charity ‘Goths With Dreadful Eyeliner’.

It’s not all a solo effort though, a lot of the credit for her work must go to her husband Rob who sometimes pours the orange juice and is occasionally allowed to butter the toast. 


Her Easter special, can you see what she did there?
FB_IMG_1433857960929FB_IMG_1433857947931FB_IMG_1433857891755Amazing work Jungle Jane!

Thank you Steven & Dorion!

After a lovely visit this weekend from one of my boys and his partner, Dr Fry was presented with this early Father’s Day present, a meat mincer with a sausage-horn! I am absolutely delighted, what a thoughtful and useful present.

I think I will start off with a good old fashioned English breakfast sausage before trying anything too fancy.


Thank you boys, Dr Fry is chuffed to bits 😀

Vegetarians, an apology.

A short while ago, Dr Fry wrote a slightly ascerbic article about vegetarian fryups. On reflection, some of his comments were a tad harsh. By way of an apology, an attempt at a vegetarian fryup is offered to colleagues, friends and readers who choose for whatever reason to dodge meat and fish.

Dr Fry does however stand by his assertion that products which pretend to be meat have no place in any sane or reasonable society, so he took stock of his provisions and created quite a very tasty dish which just about snook into the broader definition of a small fryup.


The eggs were lovely, ‘dragon eggs’ with the white whipped like a meringue and spooned into the frying pan, the yolks popped in and cooked for a few minutes covered, then a flash under a hot grill to ensure perfect cooking. Big buttery chestnut mushrooms, a substantial vine-ripened tomato, beans with a splash of maple syrup finished off with some buttered ciabatta.

This was absolughtely delightfully teasingly light compared to a full meaty fryup. A fried banquet is on Dr Fry’s long-list and this could make an excellent starter. 

The Rise and Fall of the Richmond Sausage


Go into any supermarket and you will find packs of Richmond sausages displayed prominently and sometimes attractively discounted. They are produced by the Kerry food group in Ireland. Don’t expect a detailed review from Dr Fry, he tried one once, they are absolutely horrible containing the minimum amount of allowed ‘meat’ for them to be legally described as a ‘sausage’ (see our earlier article on what exactly can be classed as ‘meat’), pale, spongy, full of additives to enhance flavour and hold water with dextrose added to the skin to make them look brown when they are heated.


It hasn’t always been this way though. In 1889 the Moore’s family butcher shop in Litherland near Liverpool began making a sausage called ‘Richmond’. They were described as ‘beautiful beef sausages’…..


…and became popular enough for the family to establish a factory nearby providing employment for local people and continuing to produce what was largely regarded as a quality product. The factory itself was a local landmark with an eye-catching pig sign.


Despite Hitler’s best attempts to level this area near the Seaforth docks the factory continued to produce sausages through both world wars and became a victim of its own success, selling out to Walls in the 1950s.

There is a popular (and sadly unsubstantiated) local rumour that an actual pig was kept in an office in the old factory and management were made to take turns to look after the animal to foster respect for the unfortunate porker, when Walls took over operations any respect soon went out of the window and it marked the start of the decline of a once great and well-respected brand.


Dr Fry is grateful to the marvellous ‘Rate My Sausage’ blog for their review of this dreadful product….


….and notes with distain that they have actually discovered a worse sausage than the Richmond during the course of their valuable research.


Be kind to yourself dear reader, next time you shop for sausages, if you are tempted to pick up a pack of these pink abominations, take a minute to read the label and see what other brand you might be able to purchase for around the same price, Dr Fry almost guarantees that similarly priced products will probably contain at least twice the meat and definitely provide more than twice the enjoyment for your beautiful fryups.

Awful sausage news

A sausage thief is targeting family barbequeues in Exeter. He is described as white, shifty-looking with a prominent nose and webbed feet. Dr Fry suspects this might be the work of Paul Coulthard. Police are warning families to be extra-vigilant this weekend if they are planning to eat alfresco.

More news here


After eating a ton of supermarket bacon for research purposes this week, Dr Fry supported his local butcher with a purchase of middle cut bacon and old English sausages for this lunchtime fryup. It tasted flipping lovely and the new plate was just the ticket.