Scrambled Eggs with Spring Garlic and Mushrooms (2)

While in England we tend to have scrambled eggs for breakfast in Spain they are more likely to be offered for lunch or supper. There are many versions, but this is a favourite vegetarian one. If you like, you could add prawns. The oyster mushrooms could be replaced with other wild mushrooms such as girolles.

Pork Larb (4)

Pork Larb is a minced meat salad and  is the national dish of Laos.It is also eaten in other South East Asian countries, notably Burma and Thailand. Other meats can be used such as Beef, Chicken or Duck though Pork  is probably my favourite version.This is an easier version of the dish, as more authentic versions would almost always contain some roughly ground toasted rice which can be a bit of a faff to do in small quantities.

Aubergine Parmigiana (4-6)

This dish from Northern Italy  can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is  Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.

Riverford Romanesco Pasta (2)

Romanesco cauliflower is  described as tasting like a cross between broccoli and cauliflower but with a nuttier flavour. This is my adaptation  of a recipe provided by the Riverford Organic Box scheme which operates in the UK.Its also good with purple sprouting broccoli instead of the romanesco. The original recipe can also be found online if preferred.