Five in one hash with eggs

So called because I reckon (probably wrongly) it must cover all of your five a day and you cook it all in one pan – so minimum washing up.

I was feeling a little bit poorly when I cooked this, and it really met the comfort food, stodge requirements. I suppose it is really just a tarted up egg and chip – and really who could complain at that. However because of all the veggies you can pretend it is almost healthy! The curry powder gives it a gentle spice and I know the smoked cheese sounds odd with it but trust me it works.

Obviously all the ingredients and quantities are entirely reliant on what you like and/or have lying around – pumpkin or peppers would be really good as would blue or goats cheese – and instead of the curry powder you could use thyme or sage or make it good and spicy with some chilli, some smoked paprika would also be nice...

200g potatoes, cut into about 1cm pieces
1 carrot, cut into about 1cm pieces
4-6 small onions, peeled and halved
2 cloves garlic, still in its skin
2 tbsp oil
8 mushrooms, quarters
4 baby courgettes, cut into 1cm chunks
8 tomatoes, halved or quartered
2 tsp curry powder
Salt
Pepper
2 eggs,
Smoked cheese, grated

Heat the oil in a frying pan and throw in the potatoes, carrot, garlic or onions. Cook over a medium heat for about 10 minutes stirring regularly. When they are nearly cooked and just turning golden add the mushrooms and courgettes and cook for another 5 minutes or until everything is just cooked.

Next add the tomatoes and curry powder and stir everything together. Fish out the garlic and squeeze the soft cloves into the mixture (you might need to leave them on one side for a mo so you don’t burn your fingers). Season and then give everything one last good mix.

Finally clear two spaces and crack the eggs into the pan, cover and fry until the eggs have set.

Dole everything out onto two plates, sprinkle the cheese over the top and serve with crusty bread.

Serves 2

Aloo Gobi and Bhurji

I first had bhurji after a night out, when my best friend and her husband whipped up it up along with some homemade chapattis, quite a feat after a shandy or three. I can confirm it is the perfect late night snack.

It’s basically curried scrambled eggs which sounds odd at best but tastes amazing - proper comfort food. I was taught to cook it at a party. I was obviously very keen to learn to make proper Indian food and my friend was pleased to gain a sous chef.

Really it is a breakfast dish (like scrambled eggs). But, being a little traditional first thing in the morning, I prefer it for tea with aloo gobi or saag panner.

Aloo Gobi

1 large potato, cut into ½ cm pieces
1 small cauliflower, cut into small florets
2 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
½ onion, finely chopped
1 clove garlic, chopped
½ chilli, chopped
1 tsp garam masala
½ tsp turmeric

Heat the oil over a medium heat and then fry the potato until golden and cooked through, then set them aside.

Fry the mustard and cumin until they start to pop, then add the onion fry for a minute before adding the garlic, chilli and spices. Cook for another minute before adding the potatoes and cauliflower. Season well and cook for about 5 minutes until the cauliflower is done (longer if you like it a bit softer) adding a splash of water if you need it.

Bhurji

2 onions, chopped
2 tomatoes, deseeded and chopped
½ chilli, chopped
1 clove garlic, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp salt
4 eggs, beaten

Fry the onions until very soft. Add the tomato, garlic and chilli and fry until the tomatoes have collapsed completely and the whole mixture is quite saucy.

Add the spices and salt, stir and cook for 1 minute. Add the eggs and scramble to your taste.
Serve with naan breads or chapattis and yogurt.

 Serves two

Broad bean, pea and herb frittata

With an abundance of peas and broad beans, tons of herbs and an egg craving I decided to whip up a yummy frittata with a cheery courgette flower salad. Gorgeous, quick and easy.

About 1 cup of peas and broad beans (podded or frozen)
Small handful of grated cheddar
50g ‘nice’ cheese – whatever you have in the fridge or fancy. I used a soft, slightly stinky French cheese
6 eggs, beaten
½ onion, finely chopped
Small bunch of herbs, chopped (I used thyme, sage and parsley)
Mixed salad leaves
4 courgette flowers

Blanche the broad beans in a pan of boiling water for 4 minutes, add the peas and cook for another minute. Then drain and refresh under the cold tap. If you have the time and inclination pinch the beans out of their tough grey pouches.

Heat a tablespoon of oil in a frying pan and fry the onion gently until translucent. Beat the eggs, season with salt and pepper and then stir into the frying pan with the peas, beans and half the cheese. Once the omelette has set slightly scatter the remaining cheddar and other cheese over the top. After about 5 minutes put under a hot grill to finish off.

Serve with a salad of courgette flowers and mixed leaves, seasoned and dressed with a little olive oil if you fancy.


 Serves two, with leftovers for lunch the next day