Recipes for success
One pan rosti with chorizo and eggs
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.
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.
FIERY EGG AND SPINACH CURRY
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
1tbsp garam masala
1tsp fennel seeds, crushed
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.
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.