These eggs are perfect for breakfast but also work well for lunch or supper, served with a green salad and bread to mop up the juices. The recipe is from ” Mezcla” by Ixta Belfrage.
Another very good pasta dish from ” Cook Simple” by Diana Henry. If you like replace some of the stock with some dry Marsala or White wine to give it a richer flavour.
I could very happily eat purple sprouting broccoli every day when it is in season in late winter. This recipe is from Jenny Linford’s ” The London Cookbook”.
A colourful pasta dish from ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown. If you can get cockscombs then any short pasta will do, but try to get a multicoloured one. You can also serve this cold as a pasta salad with a bit of tweaking.
