Frittata
Cook the potatoes and broad beans separately in boiling salted water until just tender; drain thoroughly. Roughly chop the onion. Slice the courgettes. In a bowl, whisk together… Read More »
Asparagus Scramble
Cut off the asparagus tips and reserve; roughly chop the stalks. Cut the bread into 1 cm ( 1/2 inch) slices and toast on both sides. Spread with a little… Read More »
Cauliflower Souffles
Grease 8 ramekin dishes. Put the cauliflower in a saucepar and just cover with boiling salted water. Cover and simmer until tender, then drain. Meanwhile, melt the butter… Read More »
Spinach and Gruyere Souffle
Grease a 1.3 litre (2 1/4 pint) souffle dish. Put the spinach in a sieve and press to remove all moisture. Chop finely. Melt the butter in a saucepan,… Read More »
Cheese Souffle
Grease a 1.3 litre (2 1/4 pint) souffle dish with butter. Sprinkle the Parmesan into the dish and tilt the dish, knocking the sides geridy until they are evenly… Read More »
Baked Eggs with Chorizo
Chop the onion. Heat the oil in a small saucepan, add the onion and garlic and cook over a moderate heat until beginning to brown. Stir in the… Read More »
Spanish Tortilla
Thinly slice the onions. Heat the oil in a large nonstick frying pan, about 23-25 cm (9-10 inches) in diameter. Add the onions and cook gently for about… Read More »
Smoked Haddock and Egg Pancakes
Poach the fish in enough water to cover for about 5-7 minutes until tender. Drain, skin and flake into large pieces, removing any bones. Hardboil the eggs for… Read More »
Mediterranean Vegetable and Egg Grill
Slice the onion and courgettes; roughly chop the pepper, discarding the core and seeds. Heat the oil in a large flameproof saute pan. Add the courgettes, pepper and… Read More »
Chicken and Mushroom Pancakes
Roughly shred the chicken; slice the mushrooms. Melt the butter in a saucepan. Add the mushrooms and cook for 2-3 minutes. Stir in the flour and cook, stirring,… Read More »
