Autumn really is a time of fruitfulness. In our garden we’ve got an old pear tree. According to Freddy’s uncle, it was planted when the house was built, aka 87 years ago. However old it is, at this time of year we are overcome with pears. For about two weeks we have more pears than we could ever want. At the same time, down the road, the orchard is groaning with discovery apples.
This potato shakshuka is my take on a traditional shakshuka with a rich and warming spiced tomato sauce, runny eggs and nutty apacahe potatoes from Albert Bartlett, coming together to make the perfect dish.
This open-faced omelette topped with roast okra, roast sweet potato and crispy fried SPAM that you see right here was made in both the UK and Kenya at the same time.
Faced with a bunch of over ripe plantains I spent the better part of 2 days testing out plantain recipes. I will be sharing these with you over the next few months but please, please please allow me to start with these gluten free, diary free and sugar free coconut plantain pancakes.
I love making these cute mini baked plantain frittatas with the kiddoes. They are quick and easy to make and simply involve whisking eggs along with leftover plantains, chives and spring onion before baking them. For a grown up version add in some chilli sauce.
Healthy, quick to make and minimal ingredients all combine to pack a punch in these mini baked Greek yogurt and spinach frittatas. Feel free to adapt with any leftovers you may have.
Frittatas are a good go to dish when looking for something quick and easy for brunch or supper or even breakfast. Store cupboard staples eggs form the base of this dish whilst asparagus, feta cheese and thyme complete it. Other fillings can be anything you have in your pantry / fridge. Seriously courgettes, beans, peas, swiss chard etc.