hangover cure

Great for tailgates or the Super Bowl, this easy recipe braises bratwursts in beer, then they&#39;re served in toasted hoagie rolls with mustard and onions.

Beer-Braised Bratwursts with Onion

mustard seeds

caraway seeds

unsalted butter (1/2 stick)

bratwursts

dark brown sugar

Kosher salt

black pepper

(12 ounces) brown ale,

hoagie rolls, toasted

Sweet Hot Mustard,

Tomato, onion and garlic pasta sauce with sausage chunks for a bit of substance – brilliant for students (and as a hangover cure)

Sausage pasta

olive oil

pork sausages

onion,

garlic cloves, crushed

tsp chilli powder

can chopped tomatoes

short pasta

Put a large pan of water on to boil.

Heat 1 tbsp olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.

Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.

Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.

Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.

Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour

Smoked haddock kedgeree

butter

cardamom pods split open

turmeric

cinnamon stick

bay leaves

basmati rice

chicken stock

un-dyed smoked haddock fillet

eggs

parsley

lemon,

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.

Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.

Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.

Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.

Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.

Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.

Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.

Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

A comforting beef and noodle soup with magical hangover curative powers.

Yakamein Soup

chuck

water

Tablespoon Creole seasoning

cup soy sauce

Worcestershire sauce

1.5 Tablespoons hot sauce,

spaghetti (ramen,

scallions,

cilantro, chopped (substitute parsley if you are cilantro averse)

eggs,

For the Creole seasoning:

paprika

Tablespoons kosher salt

garlic powder

Tablespoon coarsely ground black pepper

onion powder

cayenne pepper

oregano

thyme

Place the boneless chuck roast in a large stockpot and cover with water. Add the Creole seasoning and bring to a simmer over medium-high heat. Reduce the heat to low and simmer until the beef is tender, about  3 to 4 hours. Remove the beef to a large bowl or platter and allow the beef and stock to cool separately for 20 to 30 minutes.

Shred or chop the cooled meat being sure to remove and discard any large chunks of fat. Skim the fat from the top of the stock. Add the soy sauce, ketchup, Worcestershire sauce, and hot sauce to the stock. Be sure to taste as you go and adjust the seasonings to your liking if needed. When ready to serve, reheat the skimmed stock over medium heat until simmering.

To serve, divide the spaghetti and meat evenly between 10 bowls. Top each bowl with scallions and half an egg, then ladle some stock over the top. Garnish with a handful of chopped cilantro (or parsley). Serve with hot sauce, ketchup, and/or soy sauce for your guests to personalize to their own flavor preferences.

For the soup:

Stir all of the ingredients together in a small bowl until well combined. The Creole seasoning can be stored in an airtight container for up to 3 months.

Top 4 hangover cure recipes from across the web

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Top Tags

Beer-Braised Bratwursts with Onion

Sausage pasta

Smoked haddock kedgeree

Yakamein Soup

Top 4 hangover cure recipes from across the web

The most viewed hangover cure recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beer-Braised Bratwursts with Onion

Sausage pasta

Smoked haddock kedgeree

Yakamein Soup

The most viewed hangover cure recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine