A recipe from Phil Vickery.
A recipe for spring from Claire Thomson’s ” Home Cookery Year”.
An easy recipe from Rachel Roddy.
A simple, quick and delicious recipe from Fadime Tiskaya.
A delicious curry from ” Burma: Rivers of Flavour” by Naomi Duguid. It is served with rice or bread, and perhaps a crisp salad.
My “go to” recipe for this delicious Persian herb frittata is from ” Persiana” by Sabrina Ghayour,
A recipe from Sabrina Ghayour. If you cannot get hold of any wild garlic you can replace this with chives.
A recipe from “Speedy MOB: 12 Minute Meals for Four People” by MOB Kitchen.
A delicious breakfast from Fern Green’s ” Breakfast: Morning, Noon & Night”.
Another recipe for this often unloved and underated vegetable from ” Food for all Seasons” from Oliver Rowe,
This Greek baked egg dish makes a healthy and filling brunch. Use the freshest eggs and ripe tomatoes, and serve with toasted crusty bread . The recipe is from Jim Botsacos.
An oven baked frittata from Diana Henry.
These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.
This recipe for hard boiled eggs in a spicy onion gravy is one I often return to when i fancy an egg curry. It’s from ” Asma’s Indian Kitchen” by Asma Khan. I like to serve it with Coconut rice, or sometimes couscous.
A delicious breakfast, lunch or supper from Nigel Slater.