Mother’s Day Brunch with Meatless Sausage Patty

Method

1. Make the spicy green sauce… add all the ingredients into a food processor and blitz until smooth then set aside (you can also hand chop everything for a more rustic sauce)
2. For the sausage patties… tip the Meatless Farm Plant-Based Chipolatas into a bowl, smash them up with your hands then shape into two large sausage patties (or do four smaller ones if you prefer).
3. In a non-stick pan drizzle some oil over a medium heat, fry the mushrooms until crispy, season well with sea salt. Crush a clove of garlic and add it to the pan with the tomatoes, cook for a couple of mins until they start to colour, then add the spinach. Season well and set aside.
4. Cook the sausage patties in a non-stick pan with a drizzle of oil over a medium heat. They’ll take 2 -3 mins on each side. Toast the crumpets in the same pan.
5. Meanwhile, tip the scrambled tofoo into a saucepan and drizzle in around 100ml of soya cream, keep warm until you’re ready to plate up.
6. Arrange the crumpets on plates, top with the spinach, then the sausage patties, followed by the scrambled tofoo and the crispy mushrooms.
7. Finally drizzle on the spicy green sauce and you’re ready to eat.
8. Don’t forget the flowers, cup of tea (or glass of fizz) and a card. Happy Mother’s Day, mums, you’re the best.