A vegetable packed recipe from The Mall Deli in Clifton, Bristol which i found in ” The Bristol and Bath Cookbook”.
A brilliant combination from ” Mowgli Street Food” by Nisha Katona. I serve this with some coconut rice, and think it would also work well alongside Dishoom Gunpowder Potatoes.
A recipe from ” Italian Regional Cookery” by Valentina Harris.
My favourite frittata recipe is probably Courgette Frittata with Green Sauce but for a change here is another version with courgettes. This is from Jenny Linford’s ” The London Cookbook”.
Cooked escarole has a warm almost nutty flavour and is delightful mixed with eggs, This is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
This spinach omelette is very popular in Valencia. Its good served warm or cool, cut into quarters, with some piping hot chips fried in olive oil and a tomato and onion salad. It’s from ” The Cooking of Spain” by Elizabeth Luard.
A seasonal recipe from ” What to Eat Now” by Valentine Warner.
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
This is from ” Jamie’s Italy” by Jamie Oliver and can be served hot or cold. Its nice with a rocket salad and some bread.
An easy egg curry from ” Fresh Flavours of India ” by Das Sreedharan. When i lived in Stoke Newington I had two of his Rasa restaurants within a 15 minute walk. Although I didn’ t eat there often ( what a missed opportunity…) I can honestly say it was the best South Indian food I have ever eaten in the UK. I serve this with a spinach curry alongside and some rice or naan.
An Anglo Indian dish from Madhur Jaffrey’s ” Ultimate Curry Bible”. Serve with rice, chutneys and relishes.
A Greek cheese omelette from Rosemary Barron’s ” Flavours of Greece”.
Scrambled Eggs, Spanish style from ” The Food and Wines of Spain” by Penelope Casas.
I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.
Another delicious recipe from ” New Kitchen Basics” by Bristol based chef and food writer Claire Thomson. It is my go to cookbook of the moment and everything i have cooked from it is tasty and relatively easy. You can use sweet potato instead of the squash if you like.