by Jamie Oliver
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon rose harissa
1 × 400g tin of quality plum tomatoes
4 large eggs
Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil. Deseed and roughly chop the peppers, adding them to the pan as you go. Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally. Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced. Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking.
Nice served with warm flatbreads and extra harissa, if you like.
I’ve made quite a dry shakshuka before, stirred through lots of beaten eggs and baked it to make a kind of frittata – very good it was, too!
SPEEDY EGG-FRIED RICE
LOADSA GREENS, ASIAN DRESSING, CHILLI & SESAME SEEDS
SERVES 2 | 15 MINUTES
1 pak choi
200g delicate green veg, such as asparagus, sugar snap peas, baby spinach, peas
2 spring onions
1 fresh red chilli
2cm piece of ginger
groundnut oil
tamari
1 tablespoon white wine vinegar
1 × 250g sachet of cooked basmati rice
1 lime
2 large eggs
1 tablespoon sesame seeds
2 sprigs of fresh coriander
Place a large non-stick frying pan on a high heat. Halve the pak choi, then trim and prep the green veg, as necessary (snap off and discard the woody ends from the asparagus, if using, and halve the spears), and place in the pan. Trim, finely slice and add the spring onions and chilli, then peel, finely chop and add the ginger. Cook for 1 minute, or until lightly charred, tossing halfway, then drizzle in 2 tablespoons of oil, 1 tablespoon of tamari and the vinegar. Tip into a serving bowl.
Break up the rice and tip into the hot pan, finely grate in half the lime zest and add a splash of water. Stir-fry for 2 minutes, then flatten into an even layer. Beat and pour over the eggs, sprinkle with the sesame seeds and add a few drips of tamari, then cover and turn the heat off. Leave for 2 minutes (the residual heat will cook the egg), then serve with the veg, tearing over the coriander leaves. Cut the lime into wedges for squeezing over.
Obviously you can cook your own rice and simply refresh under cold water and drain, but using the packets is a great little cheat if you’re short on time.
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BRUNCH
AUSSIE-STYLE BRUNCH BOWLS
HONEYED HALLOUMI, FIGS & FLATBREADS
SUPER SPINACH PANCAKES
BRUNCH-STYLE EGG CURRY
VEGGIE FRY-UP
COURGETTE & FETA SCONES
AVOCADO & JALAPEÑO HASH BROWN
COMFORTING CONGEE BOWL
SPEEDY SPICED POCKET BREAD
BEAUTIFUL BUCKWHEAT PANCAKES
RIPPLED SMOOTHIE BOWLS
STICKY TOFFEE WAFFLES
AUSSIE-STYLE BRUNCH BOWLS
AVO, EGGS, SPROUTS & VEG, INCREDIBLE APRICOT, CHILLI & TOMATO DRESSING
SERVES 4 | 15 MINUTES
4 large eggs
80g podded broad beans
80g baby spinach
80g mixed sprouts
40g mixed seeds
½ a cucumber
1 ripe beef tomato
1 ripe avocado
40g shelled unsalted walnut halves
1 bunch of mixed fresh herbs, such as coriander, flat-leaf parsley, mint (30g)
1 bunch of radishes, ideally with leaves
1 fresh red chilli
8 dried apricots
8 ripe mixed-colour cherry tomatoes
extra virgin olive oil
½ a lemon
Soft-boil the eggs in a pan of boiling water on a medium-high heat for 5½ minutes, then drain, cool under cold running water and peel. Meanwhile, get all the veg prepped, dividing it between 4 bowls in little piles as you go: lightly crack the broad beans in a pestle and mortar, and place in the bowls with the spinach, sprouts and seeds. Chop the cucumber, slice the tomato, quarter, destone and peel the avocado, bash the walnuts and pick most of the herb leaves, then arrange nicely in the bowls along with the radishes, halving and adding the eggs.
For the dressing, roughly chop the chilli (deseed if you like), then bash to a paste in a pestle and mortar with the remaining herb leaves. Roughly chop and bash in the apricots, followed by the cherry tomatoes – you may need to work in batches. Muddle in 3 tablespoons of oil and the lemon juice, season to taste with sea salt and black pepper, then transfer to 4 little bowls.
Pour over the dressing and toss together, then serve with bread or toast.
For me, this dish is all about ducking and diving around the seasons, having fun and not being boring, so change up the veggies and nuts and make your mark.
HONEYED HALLOUMI, FIGS & FLATBREADS
CHOPPED SALAD, YOGHURT, TAHINI, SOFT-BOILED EGGS & DUKKAH
SERVES 4 | 20 MINUTES
4 large eggs
1 gem lettuce
4 sprigs of fresh mint
1 ripe beef tomato
½ a cucumber
2 tablespoons natural yoghurt
2 tablespoons tahini
1 lemon
225g halloumi cheese
olive oil
2 tablespoons sesame seeds
4 teaspoons runny honey
4 ripe figs
8 black olives (stone in)
1 tablespoon dukkah
4 flatbreads
Soft-boil the eggs in a pan of boiling water on a medium-high heat for 5½ minutes, then drain, cool under cold running water and peel. Trim the lettuce and pick the mint leaves, then chop with the tomato and cucumber. Drizzle over the yoghurt and tahini, squeeze over the lemon juice, then continue chopping and mixing until fine. Season to taste with sea salt and black pepper.
Slice the halloumi lengthways into 4, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil. Cook for 2 minutes on each side, scatter in the sesame seeds and press and turn to coat all over. Remove to a plate, then drizzle with the honey. Quarter the figs, destone the olives, then halve the eggs and sprinkle with the dukkah. Serve with warm flatbreads and display like a picnic.
You can add to this salad in so many ways, with interesting grains, salads, salsas or fruit – it’s all about choice, contrast and variety. Delicious!
SUPER SPINACH PANCAKES
AVOCADO, TOMATO, COTTAGE CHEESE, CHILLI & CORIANDER
SERVES 6 | 25 MINUTES
1 ripe avocado
350g ripe mixed-colour cherry tomatoes
100g baby spinach
3 spring onions
½ a bunch of fresh coriander (15g)
1 lime
extra virgin olive oil
1 large egg
1 mug of self-raising flour
1 mug of semi-skimmed milk
olive oil
300g cottage cheese
hot chilli sauce
Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
Crack the egg into a blender, add the
flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!
BRUNCH-STYLE EGG CURRY
FLUFFY YOGHURT FLATBREADS, CORIANDER, LEMON & FRESH CHILLI
SERVES 6 | 30 MINUTES
2 onions
2 cloves of garlic
2cm piece of ginger
2 fresh red chillies
olive oil
2 tablespoons korma curry paste
9 large eggs
1 × 400g tin of quality plum tomatoes
1 × 400g tin of light coconut milk
200g self-raising flour, plus extra for dusting
150g natural yoghurt
½ a bunch of fresh coriander (15g)
1 lemon
Peel and finely slice the onions, garlic and ginger, finely slice 1 of the chillies, then place in a large casserole pan on a high heat with 1 tablespoon of oil. Fry for 10 minutes, or until soft, stirring constantly. Stir in the paste and a good pinch of sea salt, then cook for a further 5 minutes, or until sticky and lightly caramelized, stirring regularly. Meanwhile, cook the eggs in a pan of boiling water on a medium-high heat for 7 minutes, then drain, cool under cold running water and peel.
Scrunch the tomatoes into the pan, and pour in the coconut milk. Simmer on a low heat for 10 minutes, stirring occasionally, halving and adding the eggs for the last 5 minutes. Meanwhile, put the flour, yoghurt, 2 tablespoons of oil and a pinch of salt into a bowl, then mix, bring together and pat into a dough. Halve, then roll out each piece on a flour-dusted surface until just under 1cm thick. One at a time, cook in a large non-stick frying pan on a medium heat for 3 minutes, or until golden and cooked through, turning halfway.
Pick and finely chop the coriander leaves, stir into the curry, then season to taste. Tear and divide up the flatbreads, and top with a spoon of curry. Finely slice and scatter over the remaining chilli, and slice the lemon into wedges for squeezing over. Tasty served with an extra dollop of yoghurt, if you like.
You can embellish this curry by adding paneer, chickpeas or even butter beans – they will give it a sumptuous, comforting feel. And if you fancy rice instead of bread, happy days!
VEGGIE FRY-UP
CRISPY POLENTA, JALAPEÑO SALSA, FRIED EGGS, MUSHROOMS & AVOCADO
SERVES 4 | 40 MINUTES PLUS SETTING
150g quick-cook polenta
20g Parmesan cheese
olive oil
1 × 200g jar of pickled jalapeño chillies
1 bunch of fresh coriander (30g)
1 × 400g tin of quality plum tomatoes
200g mixed mushrooms
1 ripe avocado
1 lime
4 large eggs
Cook the polenta in a pan of boiling salted water according to the packet instructions, whisking constantly to prevent lumps. It’s ready when it comes easily away from the edge of the pan – you want a thick consistency. Remove from the heat, grate in and stir through the Parmesan. Tip into a 15cm × 20cm oiled baking dish (so it’s 2.5cm thick), forking up the top to give great texture. Leave to set.
Tip the jalapeños (juices and all) into a blender, then add the coriander (stalks and all) and whiz until fine. Pour back into the jar – this will keep in the fridge for a couple of weeks for jazzing up future meals. Tip the tomatoes into a small pan, mashing them with a potato masher until fairly smooth, then season to taste and leave to blip away over a medium heat. Once the polenta is set, cut into 4 chunky wedges and place in a large non-stick frying pan over a medium heat with 1 tablespoon of oil. Once dark golden on one side, flip the polenta over, add the mushrooms to the gaps in the pan, and turn occasionally until softened.
Halve, destone, peel and finely slice the avocado, then squeeze over the lime juice. Spoon the tomato sauce on to plates, add the polenta wedges and mushrooms, then fry the eggs to your liking and place on top. Drizzle over a little jalapeño salsa, to taste, then add the avocado and get stuck in.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
Sometimes I embellish this dish by adding baby spinach with the avocado, and crumbling over some feta.
COURGETTE & FETA SCONES
JAZZED-UP FRIED EGGS, TOMATOES, MINT & CHILLI
SERVES 2 + 12 LEFTOVER SCONES | 45 MINUTES PLUS CHILLING
500g courgettes
500g self-raising flour
2 level teaspoons baking powder
150g unsalted butter (cold)
2 teaspoons dried chilli flakes
200g feta cheese
4 large eggs
1 fresh red chilli
olive oil
4 sprigs of fresh mint
150g ripe mixed-colour cherry tomatoes
Preheat the oven to 200ºC/400ºF/gas 6. Coarsely grate the courgettes (discard the seedy core), then place in a large bowl with a pinch of sea salt. Scrunch and squeeze together, then leave aside. Meanwhile, tip the flour into a bowl with the baking powder and a pinch of salt, then chop and rub in the butter. Squeeze the courgettes hard to get rid of any excess water, then stir through the flour mixture with the chilli flakes, and crumble in the feta. Make a well in the middle, crack in 2 of the eggs, then mix, pat and bring together into a dough (don’t overwork it for a crumbly texture). Wrap in clingfilm and chill in the fridge for 15 minutes.
Roll out the chilled dough on a floured surface until 3cm thick, then stamp out the scones using a 6cm cutter. Place on a lined tray and bake for 20 minutes, or until golden, then leave to cool. Meanwhile, very finely slice the chilli. Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium heat, add half the chilli in the middle and pick in half the mint leaves, then crack an egg over the top. Scatter half the tomatoes in and around the edge of the pan, cover with a lid and cook for 2 minutes, or until cooked to your liking, then serve and repeat.
Nice served with a cup of builder’s or mint tea.
Extra scones can be frozen raw, then cooked to order straight from frozen at 180ºC/350ºF/gas 4 for 35 minutes.
AVOCADO & JALAPEÑO HASH BROWN
ROASTED VINE TOMATOES, SPRING ONIONS, CORIANDER & POACHED EGGS
SERVES 4 | 35 MINUTES
250g ripe cherry tomatoes, on the vine
olive oil
800g Maris Piper potatoes
4 spring onions
2 fresh jalapeño chillies
1 ripe avocado
20g Parmesan cheese
4 large eggs
4 sprigs of fresh coriander
1 lime
Preheat the oven to 190ºC/375ºF/gas 5. Place the tomatoes on a baking tray, drizzle with 1 tablespoon of oil, season with sea salt and black pepper, then roast for 30 minutes. Meanwhile, scrub and coarsely grate the potatoes, then squeeze dry in a clean tea towel. Place a large non-stick ovenproof frying pan on a medium heat. Roughly slice the spring onions and jalapeños (deseed, if you like), and halve, destone, peel and finely slice the avocado. Mix everything together, then place in the pan with 1 tablespoon of oil and cook for 5 minutes, stirring occasionally. Finely grate in half the Parmesan and season with salt and pepper, then pat and flatten everything down into an even layer. Cook for 10 minutes, or until golden and crisp on the bottom, then transfer to the oven for a final 10 minutes.
Meanwhile, poach the eggs to your liking. Turn the hash brown out on to a board (it’s the perfect combo of soft and crispy), then finely grate over the remaining Parmesan. Divide between plates, top with the tomato
es and poached eggs, then tear over the coriander leaves. Serve with lime wedges for squeezing over.
To make vegetarian: swap Parmesan for vegetarian hard cheese.
Cooked avocado is utterly delicious – however, it does divide people. If you’re not a fan, simply leave it out of the hash brown and serve it fresh on top.
COMFORTING CONGEE BOWL
SOFT-BOILED EGGS, SHIITAKE BACON, CHILLI & SHREDDED SPRING ONION
SERVES 4 | 1 HOUR
4 cloves of garlic
4cm piece of ginger
250g jasmine rice
1.5 litres vegetable stock
1 star anise
250g shiitake mushrooms
groundnut oil
4 large eggs
2 spring onions
1 fresh red chilli
2 sprigs of fresh coriander
1 tablespoon black sesame seeds
low-salt soy sauce
Preheat the oven to 200ºC/400ºF/gas 6. Peel the garlic and ginger, bash to a paste in a pestle and mortar, and scrape into a large pan on a medium heat. Add the rice, vegetable stock, 500ml of water, the star anise and a pinch of sea salt and black pepper. Bring to the boil, then simmer on a low heat for 45 minutes, or until it resembles a porridge consistency, beating with a wooden spoon as it starts to thicken, and loosening with a splash of water, if needed.
With 30 minutes to go, trim and very finely slice the mushrooms. Toss with 1 tablespoon of oil and a small pinch of salt and pepper, then spread out in a single layer over a couple of oiled baking trays. Roast for 20 minutes, or until golden and perfectly crisp (the flavour and snappy texture are just incredible).