Egg recipes

Classic egg mayo on stacked toasts

15 minutes

Shiraz salt-crushed trout with tomato-artichoke salad

15 minutes

Smoked haddock and cheese tart

30 minutes

Savoury bake

Smoked haddock and potato bake

Wholewheat pasta, ham and grilled tomato salad

10 minutes

Grilled lamb chops with anchovy-and-tomato sauce

15 minutes

Lemon-thyme poached chicken with harissa and tomato

50 minutes

Beef recipes

Paella

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Cooking Time 25 minutes

Ingredients

Olive oil
4 chicken thighs
2 thinly sliced onions
3-4 thinly sliced bright peppers
2-3 fat cloves garlic, crushed
2 cups rice
1 can tomatoes, crushed with its juice
1 1/2 cups chicken stock
Dry white wine
Pinch of paprika
6 threads saffron
350-400 g prawns
18 – 24 mussels, scrubbed
Sprinkle with torn parsley

Method

Pour some olive oil into a paella pan to barely cover the surface. Heat gently and add 8 – 10 chicken pieces. Brown on both sides, then remove and season. Add the onions and cook gently until softened.

Stir in the peppers and cook until starting to soften. Stir in the garlic, crushed and rice. Add the tomatoes, chicken stock and wine.

Bring to the boil, then mix in the paprika and saffron. Add the browned chicken, cover, and simmer gently for about 15 minutes. Stir in the prawns and mussels (or calamari if you prefer)

Cover and simmer for about 10 minutes or until the mussels have opened and all the ingredients are cooked through and tender. Season to taste and sprinkle with parsley.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Classic egg mayo on stacked toasts

Shiraz salt-crushed trout with tomato-artichoke salad

Smoked haddock and cheese tart

Smoked haddock and potato bake

Café de Paris butter

Wholewheat pasta, ham and grilled tomato salad

Spicy tomato salsa

Grilled lamb chops with anchovy-and-tomato sauce

The classic tuna salad

Lemon-thyme poached chicken with harissa and tomato

Ossobuco alla milanese

Paella

Paella

Ingredients

Method