Vegetable shakshuka eggs

Source: Jamie’s Veg cookbook Ingredients 200g potatoes200g butternut squashOlive oil3 mixed-colour peppers1/2 a bunch of fresh flat-leaf parsley (15g)2 cloves of garlic1 teaspoon fennel seeds1 teaspoon smoked paprika1 teaspoon ground cumin1 teaspoon rose harissa1 x 400g tin of quality plum tomatoes4 large eggs Method Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick … Continue reading Vegetable shakshuka eggs

Spicy brunch

Vegetable shakshuka eggs After a long and stressful week at school, weekends call for a break... so why not treat yourself to something a little special (that is, if you have the patience to let it tick away and do its magic). Unlike the classic shakshuka eggs (essentially eggs simmered in a tomato sauce with … Continue reading Spicy brunch

Chocolate and almond amaretti

Source: Ingredients 150 g blanched almonds 450 g icing sugar , plus extra for dusting 2 tablespoons cocoa powder 100 g dark chocolate 2 free-range egg whites 1 vanilla pod 1 teaspoon almond extract Method Start your biscuits the night before. Preheat the oven to 100ºC/gas ¼. Arrange the almonds on a baking tray and toast in the oven for 5 … Continue reading Chocolate and almond amaretti

Crème brûlée

Source: Ingredients 300ml pure cream200ml full-cream milk2 vanilla beans, split lengthways, seeds scraped 100g egg yolks (about 5 eggs)70g caster sugar30g demerara sugar Method Preheat oven to 130°C. Place the cream, milk and vanilla seeds in a medium saucepan over medium heat. Bring to the boil and remove from heat.  Quickly whisk together the yolks … Continue reading Crème brûlée