Recipes for success

One pan rosti with chorizo and eggs

(Serves 2)

4 large eggs

2 medium waxy potatoes, peeled and coarsely grated

1 onion, thinly sliced

1tbsp fresh thyme

1tbsp plain flour

1/2tsp smoked paprika

20g unsalted butter

100g cured chorizo sausage, sliced

Salt and pepper


Grate the potatoes and dry them in a clean tea towel. Try to squeeze out any excess starchy water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.

Fry the chorizo for one to two minutes until it starts to release its oils. Add the butter, potato and onion and spread into a thin layer.

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Cook on a medium heat until it starts to brown, then break up and leave to brown again. This will take about eight to 10 minutes.

Make four wells in the potato mixture and crack in the eggs. Continue cooking until the whites have just started to set. Place under a pre-heated grill and cook until the whites are set.

Garnish with some more fresh thyme, and serve.


(Serves 4)

8 large eggs

1 large onion, sliced

1 500ml carton tomato passata

3 fresh tomatoes, quartered

200ml chicken or vegetable stock

150g baby spinach

Fresh coriander to garnish

Salt and pepper

For the curry paste:

1 onion, roughly peeled and chopped

5 cloves of garlic, peeled

1 thumb-sized piece of fresh ginger, peeled

1 red chilli

1tsp cinnamon

1tbsp garam masala

1tsp fennel seeds, crushed

1tsp turmeric

2tbsp vegetable oil


Bring a large pan of water to a rolling boil and gently add the eggs. Cook at a simmer for seven minutes then place the eggs into a bowl of iced water to stop the cooking process. When cool enough to handle, peel them and set aside.

Place the curry paste ingredients in a blender along with a small dash of oil and blitz into a fine paste.

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Fry the onion in some oil for three to four minutes. Add the curry paste and fry for a further three minutes. Add the passata, fresh tomato quarters and stock. Simmer for 10 minutes.

Just before serving, stir through the spinach until wilted. Season to taste and add in the halved eggs.

Divide between four bowls, garnish with fresh coriander and serve up with basmati rice and naan bread.