Spiced vegetable pilaf with cauliflower, ginger and garam masala

Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set. Remove from the pan with a slotted spoon and drain on kitchen paper.02.While the eggs are poaching, heat the 2 tbsp oil in a large frying pan. Add the avocado slices and fry for about 1-2 minutes on each side (turn carefully) until slightly golden. Recipe from In the Mood for Healthy Food by Jo Pratt (www.nourishbooks.com) Freshness is key to really good poached eggs – the firmer white tightly encloses the yolk as it sets.

Deliciously Ella's mushroom and chickpea stew Crushed butter beans and crisp rosemary croutons Slip sole in seaweed butter Baked salmon with hummus and herbs Spatchcock pheasant tandoori with instant flatbreads  Amelia Freer's roasted peppers with baked eggs Pea, spinach and lamb soup The Modern Pantry's grilled cornbread, chorizo and eggs recipe 235g cornmeal 200g plain flour ¾ tsp bicarbonate of soda 50g light brown sugar 1¾ tsp Maldon salt 3 eggs 390g buttermilk 80g melted butter Mix the dry ingredients together. For the red pepper salsa 3 red peppers – diced into ½cm cubes 200g sweetcorn (approximately 2 corn on the cob) 4 spring onions, finely sliced ¼ bunch coriander, finely chopped 3 avocados, peeled, stones removed and diced as the peppers 50ml yuzu juice (available from waitrose.com) 50ml extra-virgin olive oil 1 tsp sweet smoked paprika The juice of 1 lime To serve 2 free-range organic eggs 1 chorizo sausage A few springs of peashoots and coriander (optional) In a hot frying pan cook the peppers till soft. Allow to cool, then mix all the remaining ingredients together. Place the cornbread in the middle of the plate, put the fried eggs on top then the fried chorizo, and top with a generous amount of salsa and a few springs of peashoots and coriander. Caravan's baked eggs and chorizo with tomato ragout recipe Andina's quinoa porridge recipe

Miso-marinated mushrooms