This is my riff on a Dr Seuss classic – the eggs aren’t exactly green, but the lovely, wilted, wild-harvested greens you cook them in most certainly can be.
They are packed full of flavour and minerals and all sorts of health-inducing properties. Feel free to use a mixture of different types of greens – wild or home-grown or store-bought – or just use one sort; it’s entirely up to you. When choosing your greens, bear in mind that some, such as dandelion, can have quite an intense flavour. Make sure you keep your egg yolks runny for extra deliciousness.
GREEN EGGS AND HAM
Serves three to four
- 6–8 rashers of bacon
- 1 tbsp olive oil
- 1 tbsp butter
- 4 handfuls of greens, can be a mix of wild, grown and store-bought, e.g.: dandelion, kale, sorrel, chard, spinach, collard greens
- 3–4 eggs
- sea salt and freshly ground pepper
- slices of sourdough bread
Start cooking the bacon in a frying pan over a medium to high heat. You can help it along by adding a tiny drizzle of the olive oil if you wish. Using tongs, turn the bacon until nicely browned on both sides. When nice and crispy, remove it from the pan and set it aside somewhere warm, perhaps in the oven on a low temperature (50–100°C).
Add the butter and the rest of the oil to the pan. Let the butter sizzle and then add the greens, using tongs or a wooden spoon to keep turning them until they are nicely wilted.
Make little holes in the greens and crack 1 egg into each hole. Place the lid on the pan and cook over a medium to low heat until the whites of the eggs are cooked but the yolks are still soft, about 4 minutes, depending on how hot your pan is.
Serve with the crispy bacon, sourdough bread and plenty of butter, alongside your favourite morning brew.
Amber Rose's take on an Italian classic, taken from Wild Delicious.
This little beauty of a dish is sure to be a crowd-pleaser – gorgeously colourful with many different textures and flavours.
I created my first version of this tart when I was living in France with Douglas for a couple of months, relishing the crispy pastry, creamy cheese, juicy flavourful tomatoes, fresh herbs and spicy cracked pepper. Back then I used a lovely soft salty white French cheese riddled with herbs and garlic. Naturally, I’ve created a new version of this, and it’s still amazingly good.
Braised in a beautiful balsamic sauce, these slow-cooked beef cheeks are so meltingly tender you could devour them with a spoon! Eight hours of cooking ensures that the braising liquid turns into a luscious, gravy-like sauce. I encourage you to enjoy it spooned over creamy potato mash or fluffy cooked grains such as quinoa or bulgur wheat.
This sticky date pudding is one of my favourite things to make during the colder months. What makes this dessert really special is the hint of ginger and cardamom in the coconut butterscotch sauce. I bet you can’t wait to grab your spoon and dig in! Just remember to get your dates on to soak a bit beforehand. If you don’t need this to be vegan, you can use regular milk, cream and butter.
This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking.
This hearty soup is a proper hug in a mug. The ricotta and Parmesan topping really fulfills the 'lasagne' promise, but if you don’t want to bother you can just top it with grated cheese and it’ll still be a winner. The super-cheesy garlicky toasties are a good addition to any tomatoey soup — or just eat them on their own!
I have been making a banana bread with chocolate and tahini on repeat for a while now, and every time I’ve eaten it over the last year or so, I couldn’t help thinking that the particular combination of intense chocolatiness, sweet, texture-softening banana and the rich earthiness of tahini would make the perfect warm pudding.
This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favourite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you.
Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs.
With fragrant spices, tomatoes, cashew butter and yoghurt.
With red pesto-layered filo, Cheddar and cottage cheese.