Everybody loves Eggs Benedict, but lets face it making the Hollandaise Sauce can be a bit of a faff especially when you are hungover and hungry. This recipe is a riff on the traditional version from ” Notes from a Small Kitchen Island” by Debora Robertson. This savoury bread and butter pudding is even better if prepared the day before and then cooked the following day. If you like you can add some halved cherry tomatoes to the mixture and/ or serve rashers of crisp bacon and sizzling sausages alongside. And of course Bloody Mary’s to accompany – or Virgin Mary’s if preferred.
These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.
A sticky and moreish bread pudding for the winter months from Thomasina Miers.
A delicious sticky cake from Sybil Kapoor.
A lovely variation on summer pudding from Thomasina Miers, best made with slightly stale sliced white bread. You will need a 1.5 litre pudding basin.
An East meets West Californian influenced grilled dish from Sybil Kapoor’s ” Modern British Food”.
