Saturday, 9 July 2011

One Pan Eggs, Potatoes, Cherry Tomato and Spinach

It's late June, and I have a glut of home grown, ultra fresh ingredients to use up.

I decide to utilise as many of them as possible into a light supper for 2 people, an all-in-one pan affair. It is simply cooked. Nothing too complicated is required as the freshness of the produce does the hard work of instilling oodles of flavour into the finished meal. And it is really healthy too !

The main tip for this recipe is not to have your pan on too high a heat, otherwise the ingredients may become overcooked. A low-medium steady heat will suffice.



1 1/2 tbsp Olive Oil
1 Large Onion, chopped
100g New Potatoes, thinly sliced
Cherry Tomatoes, handful
1 Garlic Clove, crushed
75g Baby Spinach
3 Eggs, free-range
50g Greek Yoghurt
1/2 tbsp Coriander Leaves, chopped
1/2 tsp Dried Red Chilli Flakes(or more according to preference)

1. Heat oil in non-stick frying pan on low-medium heat.
2. Cook onions really gently until nice and soft.
3. Add potatoes, chilli flakes, salt and pepper-cook approx 20min until
    potatoes are cooked.
    Stir now and then to prevent sticking, and turn over half way.
4. Stir in garlic and spinach to potatoes, until spinach starts to wilt- a
    minute or two.
5. In a griddle pan cook cherry tomatoes on medium heat until softened.
6. Spread out evenly the potatoes around the pan, then crack required
     number of eggs on top.
7. Cover with lid and cook on medium heat for approx 7 min, or until egg
     whites are set.
8. Take main pan of eggs and potatoes off the heat, add the cooked tomatoes, and dollops of greek yoghurt
    and sprinkle with coriander.
9. Ready to serve!

Saturday, 2 July 2011

Rhubarb and Ginger Crumble

Makes 1 Ramekin - multiply ingredients to make required number of portions


Taking over an allotment last autumn, one of the first crops to be harvested this year has been the rhubarb that I inherited. Having swiftly discovered that everyone I know has an opinion on this most divisive of plants (ie. most appear to hate it including my wife and children)  I thought I would cook something fast and easy for a mid-week sweet treat.

The result was a resounding success, with the sweetness of the sugar and the taste of the stem ginger combining to balance the natural sourness of the rhubarb.

2 Stems Rhubarb, cut into 1 inch pieces (approx 10 inch each)
30g white sugar
Tiny piece Stem Ginger, chopped
30g Plain Flour
15g Unsalted Butter
15g Demera Sugar


1. Preheat oven to 180C (170C fan)
2. Put rhubarb, white sugar, and approx 1/2cm water into pan, cook on low heat for approx 10 min, stirring now and then,  until nice and soft.
3. Rub butter together with flour until mixture is like breadcrumbs.
4. Add demera sugar to crumble mixture and mix well.
5. Stir in stem ginger to rhubarb pan and stir, a couple of minute before end of cooking.
6. Pour rhubarb and juices into ramekin.
7. Cover with crumble mixture and cook for approx 20 min, until golden-brown.
8. Serve with preferred topping - ice cream, double cream, custard, creme fraiche etc etc.