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Many Brits turn to beans on toast for a quick breakfast or lunch. It's cheap, convenient and filling, not to mention packed with protein, fibre, calcium and potassium, while being low in fat and counting as one of your five-a-day. ‌

This week, while whipping up some baked beans for breakfast, Express writer Angela Patrone decided to add a dash of a certain sauce, and the result was a delightful surprise. ‌

Smoked paprika gives them a lovely smoky flavour you'd usually associate with bacon. But after playing around with different ways to jazz beans up, Worcestershire sauce, which Chef Carol recommends in her recipe on her food blog, From a Chef's Kitchen, could be the one to go. ‌

The culinary expert insists that adding Worcestershire sauce is a simple ye

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