Easy Egg Curry (4)

Another quick version of egg curry from ” Veggie Family Cook Book” by Claire Thomson.

Smoked Haddock with Horseradish Mash and Poached Egg (6)

An old favourite from ” Big Flavours and Rough Edges” by David Eyre and the Eagle Cooks. Its best to use undyed smoked haddock if you can get this. The Horseradish Mash can be replaced with Saffron Mash. Infuse a gram of saffron in the milk( or half milk and cream) while it is heating through and omit the horseradiash.

Eggs with Prawns and Coriander (4)

This recipe from Tetouan, Morocco is one of my favourite ways with prawns. The prawns should be ready to use at room temperature to ensure they heat up thoroughly in the time it takes the eggs to cook. Its from ” Street Cafe Morocco” by Anissa Helou.

Chilaquiles (4)

A recent trip to Mexico introduced me to a much wider range of Mexican food than I had previously sampled. These fried tortilla chips with salsa and cheese are a great way to use up stale tortillas which are cut in triangles then fried or baked . They are known as totopos and frequently appeared on breakfast buffets. This recipe is for the green sauce version and I found it in ” The Road to Mexico” by Rick Stein. It would usually be served with a spoonful or two of refried beans.

Salmon Fishcakes (4)

Both a comforting supper and a storecupboard standby from ” Nigella Bites” by Nigella Lawson. They are good served with frozen peas and tomato ketchup, or perhaps mango chutney which I can enjoy with anything.

Pink Fir Apple and Roast Garlic Frittata (8)

A summery frittata from ” Cook” by Thomasina Miers. This is good served in a fresh baguette, moistened with some olive oil and tomato and with a handful of rocket.

Sopa de Ajo (4)

A favourite Spanish soup from ” Cook “, the first recipe book by Thomasina Miers which I bought in 2007 and which i think is now out of print. If your guests are squeamish about runny eggs poach the eggs in the soup or separately before serving , but the Spanish would never do this!

Olive, Feta and Herb Muffins ( makes 12)

A recipe I found in ” Nutmeg & Custard” by Marcus Wareing.They are lovely for a snack or brunch, or to accompany dinner.

Broad Beans with Poached Egg (6)

A Pintxo recipe which serves 6 as a starter or side dish from ” Basque” by Jose Pizarro . When you cook broad beans for a long tiome they become very soft and nutty. If you buy the broad beans when they are very young you will not need to double pod the beans, but you can also use frozen broad beans.

Cheese and Pickle Muffins ( makes 12)

Delicious muffins from ” Nutmeg & Custard” by Marcus Wareing,

Saffron, Potato and Barberry Kuku (4-6)

A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.

Tomato, Leek and Artichoke Bake with Feta (2-3)

A recipe from the excellent ” The Quick Roasting Tin” by Rukmina Iyer.

Eggs and Tomatoes with Hot Sauce (2)

A Mexican inspired breakfast, lunch or light supper from Waitrose. If you like you could add some sliced avocado.

Blackberry Granola Muffins ( 12)

A lovely breakfast on the run from ” Alice’s Cook Book” by Alice Hart. You can vary the berries according to the season , use all white flour or replace the granola with some white chocolate if you like.

Brunch Frittata (12)

A hearty frittata which can be served for breakfast lunch or supper. Serve with some Tomato and Chilli Jam and warm Cheddar Cornbread Muffins. Its from the delightful ” Alice’s Cook Book” by Alice Hart.

Sue's Recipes and Other Stories

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