Type: Brunch

April 26, 2021

Pea, za’atar and feta fritters

This is pretty much a roll-call of my favourite things: green peas, ricotta, za’atar and feta. Add the words fritter and fried…

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Iranian herb fritters

These can be snacked on as they are, at room temperature, or else served with a green tahini sauce and extra herbs….

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Braised eggs with leek and za’atar

This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s…

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Harissa and Manchego omelettes

I like to eat this either for brunch or for a speedy supper, with a fresh tomato and avocado salad on the…

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Courgette and ciabatta frittata

This is a regular feature at home on the weekend, when Karl and I are feeding friends. We tend to serve it…

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Portobello mushrooms with brioche and a poached egg

As with all dishes which involve eggs and toast and getting ready in the morning, this is all about timing. Ideally, you…

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Scrambled harissa tofu

This was brought on to our menu as a vegan option for breakfast. It’s been flying off the pass to all of…

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Avocado butter on toast with tomato salsa

The only way to make a creamy, rich avocado even more creamy and rich is, of course, to add some creamy rich…

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Beetroot, caraway and goat’s cheese bread

Making a bread which requires no yeast and no kneading has got to be the definition of simple! The texture is more…

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