These flavour packed and very moreish roast potatoes can be served as a side or a main. If serving as a main top with a fried egg and a drizzle of chilli oil. The recipe is from ” The Asian Pantry” by Dominique Woolf. and goes very well with the Thai Chicken Curry Pie from the same book.
As my husband is vegetarian I cook with eggs quite a lot and am always on the lookout for new recipes. This scrumptious riff on Menemen is an all in one pan dish that I found in the excellent vegetarian Turkish cook book ” Sebze” by Ozlem Warren.
A version of chilli con carne using pork from Yotam Ottolenghi. You can reduce the amount of jalapeno chillies to make it child friendly if you need to.
A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.
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.
This salad can be served on its own as a main course but also goes well with pan fried halloumi, or with fish or chicken for flexitarians. Its from ” Flavour” by Sabrina Ghayour.
An old favourite from Madhur Jaffrey’s ” Quick and Easy Indian Cookery.” If you dont have a pressure cooker you can use an ordinary pan. Add 6 fl oz water and cook covered for 50 minutes before uncovering and boiling down the liquid.