It was difficult to know what to call this dish. A delicious combination of potato hash and shakshuka, with sausage tossed in for good measure, it seemed like ‘Breakfast Hash’ was the only viable option. The best of a bad bunch! Whatever you want to call this recipe, it’s certainly a recipe best suited to breakfast or brunch, served alongside a strong coffee for a spot of Sunday morning recuperation.
If you like plumbs and want to cook with them, look no further than the humble greengage. Adorably small, attractively green and somewhere between bitter and sweet, greengages lend themselves well to a wide spectrum of sweet dishes, bakes and preserves; not least this simple, yet devastatingly delicious Greengage and Honey Compote.
If ever you visit Bristol, there’s one location you must – assuming you’re to some degree a food lover – pop your head into; St. Nicholas Market. Chock-full of vibrant stalls and shops purveying food inspired by cuisines the world over, it truly is a feast for the senses. Inside the market building itself is a small, unassuming cafe that sells a wide range of delicious and frugal cakes; perfect inspiration for yet another flapjack recipe. So timid is the cafe that I struggle to remember its name, perhaps it doesn’t have one, but it has given rise to this mouth-watering recipe for Coconut and Prune Flapjacks.
Coleslaw – or slaw, for short – is a fantastically versatile side dish. Composed primarily of finely sliced ribbons of red and/or white cabbage, slaw is able to adopt and absorb any flavours successfully, usually to delicious effect. For me, however, white cabbage slaw always has an “Asian” feel about it – my apologies for the generalisation. This Asian Sesame Seed Slaw, for instance, benefits greatly from the presence of just a little sesame oil, a sprinkling of toasted sesame seeds and a pinch of chilli flakes. Seasoned similarly, it makes the perfect accompaniment to almost any noodle dish, but also as a fresh dish alongside a curry.
Though it has – thankfully – cooled off a little here in the UK, watermelon still firmly has its place in providing refreshment where only stifling heat previously existed. So well does the fruit live up to its name that devouring but a few chunks feels akin to seeing off a good few glasses of ice-cold water. Happily – for this recipe for Watermelon, Mint and Feta Salad, at least – watermelon lends itself as well as any fruit to savoury concoctions, providing a sweet juiciness you can’t help but gobble.