The Iranian method for scrambled eggs which I found in ” A Flash in the Pan” by John Whaite. Cook everything gently and be careful not to overcook the eggs.
These little pork and prawn meatballs make lovely canapes to serve with drinks, or will serve four people as a starter or two as a main course. The recipe is from ” Lidgate’s The Meat Cookbook by Danny Lidgate and Hattie Ellis.
