Recipes

Anytime eggs
Ingredients
1 tbsp oil
2-3 cooked potato, sliced
handful tomatoes, sliced
2 spring onions, sliced
1 egg

basil or corriander leaves

salt and pepper

Method

Heat the oil in a frying pan, then add the potato slices and fry on both sides until brown. Add the tomatoes and spring onions and fry for about one minute until softened. Season with salt and pepper, then make a space in the pan. Gently break the egg into the space and fry until cooked to your liking. Scatter over the basil/ corriander leaves and serve.

One pan spicy rice

Ingredients
1 tbsp oil
2 garlic cloves, crushed
2 tbsp medium curry paste
250g basmati rice , rinsed
450ml vegetable stock
400g chickpeas , drained
and rinsed
handful of raisins
175g spinach,thawed
handful of cashew nuts
yogurt to serve, optional

Method

Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for one minute, until it smells toasty.

Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.

Squeeze the excess water from the spinach with your hands. Tip it into the pan along with two tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with yogurt if you like.