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.
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.
Here’s another recipe from Ixta Belfrage’s ” Mezcla”. You can serve it as the main event, or it goes very well with her Roast Chicken Curry or Mole Short Ribs. You can use less of the chilli or just use a pinch of chilli flakes if you want a milder heat.Left overs can be reheated the next day- either pan fry or put in a 170 C Oven, 150 Fan and warm for about 10 minutes. Serve with plenty of butter on the side.
This is from ” Alice’s Cook Book” by Alice Hart . You can add a handful of chopped walnuts or pecans if you like.You could also use white or milk chocolate, or all three together.
