Caravan's baked eggs and chorizo with tomato ragout recipe I first had baked eggs when I worked in a restaurant 12 years ago. The pastry chef was Israeli and he used to talk about this guy, called Dr Shakshuka, who would go to the food market in Tel Aviv, set up his pan and fry peppers, onions, spices and garlic and then, just before lunch, he would fill the pan with eggs and cook them. He’d sell what was in that one pan and then go home, so everyone tried to get to the front of the queue before he sold out. ½ red pepper, chopped ½ yellow pepper, chopped 1 onion, peeled and diced 2 cloves of garlic, peeled and chopped ½ tsp ground cumin seeds ½ tsp ground coriander seeds 1 pinch saffron 2 x 400g tins chopped tomatoes 8 eggs 2 tbsp Greek yogurt 2 tbsp parsley leaves, chopped 1 tbsp chilli flakes Preheat the oven to 200C /gas mark 6. Cut each sausage into three, lengthways. Meanwhile, warm the oil in a large ovenproof pan over a medium heat. Break the eggs on top of the sauce and allow the pan to Andina's quinoa porridge recipe Dishoom's Kejriwal recipe
Wagyu beef bolognese and pappardelle with rocket pesto recipe Step 1 Cook the onion, celery, carrot and garlic in 1 tbsp oil in a large pan over a medium heat, until the onion softens. Add the pancetta and cook for another 3 minutes until golden, then add the Wagyu mince and cook for another 15 minutes, or until browned all over. Step 2 Add the balsamic vinegar and red wine and simmer until the liquid has reduced by half. Step 3 Then add the chilli, passata, and beef stock, bring to a boil and skim off any foam on the surface. Step 4 Toast the pine nuts in a dry frying pan, until golden, and leave to cool. Step 5 Stir the cherry tomatoes and spinach into the bolognese sauce and cook for a minute, then tip into the cooked pasta and season.
The 20 best French recipes: part 1 | Life and style Daniel Boulud’s coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece of cheesecloth with butcher’s twinebacon 450g slab, cut into ⅔cm slicespearl onions 1kgsmall button mushrooms 1kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475ml You will need extra cheesecloth and butcher’s twine. The day before cooking, separate the chicken legs into drumsticks and thighs. Preheat the oven to 170C/gas mark 3. Add the reduced marinade, chicken, bundles of mushroom, pearl onion and bacon, and chicken stock and veal stock. Strain the chicken and vegetables from the sauce, discarding the sliced carrot, onion and celery. Note: this dish is great served with fresh pasta or rice.
Dill and coriander gravlax Tsukune with Japanese-style quinoa recipe Step 1 Make the glaze by whisking everything together, then spoon out 4 tbsp of the glaze and leave for the quinoa. Put the mince, garlic, spring onion, ginger and breadcrumbs in a bowl and use your hands to mix everything. Season well, then roll the mixture into small meatballs, using about 2 tsp of mixture for each. Skewer 3 on each stick. Step 2 Heat a little oil in a large, non-stick frying pan and fry the tsukune in batches, making sure they’re brown all over and cooked through. Step 3 Meanwhile, soak the quinoa in cold water, swishing it around with a whisk, then rinse until the water that runs out is clear. Step 4 Toss the wet, cooked, quinoa with the reserved glaze and coriander, then tip onto each plate.Add a couple of the skewers to each plate, and sprinkle the toasted quinoa over the top to serve.
Thai stir-fried minced beef with basil and chilli Chickpea and potato-curry-stuffed flatbread recipe For the flatbreads 1 tsp honey 2 tsp quick-rising yeast 600g/1½lb strong white flour, plus extra to dust 1 tsp cumin seeds 2 tsp salt 150ml/5fl oz Greek yogurt 3 tbsp olive oil Greek yogurt, to serve Seeds from ¼ pomegranate, to serve Make the flatbreads first. In a small bowl, stir 500ml of blood-temperature water into the honey, then sprinkle in the yeast. Place the flour, cumin seeds and salt in a large mixing bowl, then slowly incorporate the yeast water and the yogurt. Place in a clean bowl, cover with a tea towel and place somewhere warm for 1 hour until doubled in size. Meanwhile, make the curry. At the same time, place a pan of salted water over a high heat and add the potato. Add the garlic, ginger and cumin to the onions and continue to cook for five minutes. Divide the dough into six equal-sized balls. Place a large frying pan over a medium heat. Potato cakes, smoked bacon, poached eggs recipe Smoked haddock, potato and sweet onion frittata recipe
Whole egg curry - Delicious 2 tbsp ghee (clarified butter) or coconut oil½ tsp yellow mustard seeds1 onion, finely chopped2 garlic cloves, finely chopped1 tsp finely chopped fresh ginger½ tsp medium chilli powder, or to taste½ tsp ground turmeric1 tsp garam masala2 x 400g tins chopped tomatoes1 tsp sea salt4 fresh mint sprigs, leaves removed and coarsely chopped300g frozen peas4 tbsp coconut cream6 medium free-range eggsNigella seeds to serve (optional) 01.Heat the ghee or oil in a sauté pan over a medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger, then cook until soft and fragrant. 2. Add the chilli, turmeric and garam masala, stir, then simmer for about 30 seconds. This recipe is from Green Kitchen Travels by David Frankiel and Luise Vindahl (£25; Hardie Grant) Luise says: "If you have a hungry crowd, serve the curry with black or brown rice."
John Whaite's 5-ingredient mushroom and sage gnocchi Spiced pumpkin, tomato and chickpea stew