Caravan's baked eggs and chorizo with tomato ragout recipe I first had baked eggs when I worked in a restaurant 12 years ago. The pastry chef was Israeli and he used to talk about this guy, called Dr Shakshuka, who would go to the food market in Tel Aviv, set up his pan and fry peppers, onions, spices and garlic and then, just before lunch, he would fill the pan with eggs and cook them. He’d sell what was in that one pan and then go home, so everyone tried to get to the front of the queue before he sold out. ½ red pepper, chopped ½ yellow pepper, chopped 1 onion, peeled and diced 2 cloves of garlic, peeled and chopped ½ tsp ground cumin seeds ½ tsp ground coriander seeds 1 pinch saffron 2 x 400g tins chopped tomatoes 8 eggs 2 tbsp Greek yogurt 2 tbsp parsley leaves, chopped 1 tbsp chilli flakes Preheat the oven to 200C /gas mark 6. Cut each sausage into three, lengthways. Meanwhile, warm the oil in a large ovenproof pan over a medium heat. Break the eggs on top of the sauce and allow the pan to Andina's quinoa porridge recipe Dishoom's Kejriwal recipe
Dill and coriander gravlax Chickpea and potato-curry-stuffed flatbread recipe For the flatbreads 1 tsp honey 2 tsp quick-rising yeast 600g/1½lb strong white flour, plus extra to dust 1 tsp cumin seeds 2 tsp salt 150ml/5fl oz Greek yogurt 3 tbsp olive oil Greek yogurt, to serve Seeds from ¼ pomegranate, to serve Make the flatbreads first. In a small bowl, stir 500ml of blood-temperature water into the honey, then sprinkle in the yeast. Place the flour, cumin seeds and salt in a large mixing bowl, then slowly incorporate the yeast water and the yogurt. Place in a clean bowl, cover with a tea towel and place somewhere warm for 1 hour until doubled in size. Meanwhile, make the curry. At the same time, place a pan of salted water over a high heat and add the potato. Add the garlic, ginger and cumin to the onions and continue to cook for five minutes. Divide the dough into six equal-sized balls. Place a large frying pan over a medium heat. Potato cakes, smoked bacon, poached eggs recipe Smoked haddock, potato and sweet onion frittata recipe
Spiced pumpkin, tomato and chickpea stew Kashmiri paneer masala in a tomato, ginger & fennel gravy Lobster and pan-fried wild mushrooms •1 tbsp walnut oil • 2 tbsp neutral oil, such as groundnut or grapeseed • 1 dsp sherry vinegar • Pinch of salt • Squeeze of lemon For the ceps • 2 large ceps (or a handful of wild mushrooms or even field mushrooms) • Couple of knobs of butter • Snip of chives To serve Any good-quality leaves in season (I like cos lettuce, lamb’s lettuce or little gem) First, put the live lobsters into the freezer for 40 minutes. Meanwhile, heat a pan of water that is big enough to hold a lobster or two (you will need to cook them in batches) and add enough salt until the water has the same saltiness as seawater (3 per cent, or 30g per litre). The lobsters will now be very drowsy, so put them straight into the boiling water. • A humane way to cook lobster It’s best to wear a pair of rubber gloves or disposable surgical gloves to remove the meat, as the shell can be sharp. Get the meat out of the claws by whacking them with a heavy knife. Meanwhile, make the salad dressing. • Lobster Thermidor recipe
Xanthe Clay's chorizo stuffed mini peppers Smoked mackerel and chorizo potatoes 200g piece chorizo, roughly chopped2 small onions, chopped900g potatoes, cut into small cubes250g cherry tomatoes, halved4 peppered smoked mackerel fillets, skinned Large handful of fresh parsley leaves, chopped 1. Heat a large, non-stick frying pan over a high heat. Add the chorizo and cook, stirring, for 2 minutes, until most of the oil has been released. Remove with a slotted spoon and set aside.2. This dish will freeze for up to 1 month.
Shanghai red-braised pork with eggs Spiced potatoes cooked in a cashew nut paste with fennel, coriander & cardamom