A bread mix makes an easy cheat's base and is delicious topped with a creamy pea filling, broad beans, leeks, asparagus and cracked eggs
- 300g ciabatta bread mix
- 3 tbsp rapeseed oil, plus extra to serve
- 140g frozen peas, defrosted
- 85g full-fat cream cheese
- 140g soured cream
- 1 large egg, beaten
- 3 shallots, finely chopped
- ¼ tsp golden caster sugar
- 400g (unpodded weight) broad beans
- 6-8 baby leek
- 8 asparagus tips
- 6-8 quail’s eggs
- small handful pea shoots, to serve
MethodKnead for 5-10 mins until you have a smooth, elastic dough, then cover with cling film and leave to rise until doubled in size.
- 250g pouch ready-to-eat mixed grains (we used Merchant Gourmet Wholesome Mix)
- 200g frozen pea
- small bunch mint, leaves picked
- 2 spring onions, whites and greens separated and thinly sliced
- 1 tbsp white wine vinegar
- 1 tsp golden caster sugar
- ½ vegetable stock cube
- 140g piece of ham, or thick slices, trimmed of any fat and shredded or finely chopped
- big handful pea shoots
- Heat the grains in the microwave following pack instructions. Put the peas in a sieve and pour over boiling water.
- Put 50g of the peas, most of the mint leaves, the spring onion whites, vinegar, sugar and stock cube in a food processor, and blend to a smooth paste, adding a little water if you need to. Divide between 2 soup or pasta bowls.
- Divide the remaining peas, hot grains and ham between the bowls and pour over enough boiling water to almost fill the bowls. Stir and leave for 2 mins to heat through.
- Stir in the spring onion greens and remaining mint leaves, season well with pepper and top with some pea shoots.
- 3 whole garlic bulbs
- 2 tbsp olive oil
- 375g block all-butter puff pastry
- 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
- 325g cherry tomato, halved
- 1 egg, beaten
- 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
- handful basil leaves
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.
- 1 tbsp white wine vinegar
- 4 of the freshest eggs you can get
- 300g spinach
- 25g butter, for frying and spreading
- 2 muffins, split
- 4 long slices good-quality smoked salmon
- 2 egg yolks
- 140g butter, melted
- juice ½ lemon
- pinch cayenne pepper
- To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
- Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
- Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
- To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.