Heat oil in a large pan over medium heat. Cook the onion and red pepper for 3-4 minutes until soft. Add garlic, cumin, paprika, and chilli flakes, stirring for 1 minute.
Pour in chopped tomatoes and chickpeas. Season with salt and pepper, then let it simmer for 10 minutes until thickened.
Make small wells in the sauce and crack in the eggs. Cover and cook for 5-7 minutes until the eggs are set.
Sprinkle with fresh herbs and feta or yoghurt if using. Serve straight from the pan with warm sourdough or flatbreads.
BIFF, BOSH, NOSH!
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
My 3 cheese beef cottage pie with a rich minced beef cooked with mushrooms and Marmite for that deep umami kick. Topped with an easy rustic cheddar mash, gooey mozzarella, and a final hit of parmesan for the nutty finish.
Let’s Dive In! Stage 1 - Cook the chilli Preheat the oven to 200°C. Heat a large frying pan over medium heat and cook the minced beef and pork until browned. Add the onion, garlic, spices and red pepper and cook...
Let’s Dive In! Stage 1 - Prepare the Potatoes Boil the diced potatoes in salted water until just tender but not falling apart (about 8 minutes). Drain and let them cool slightly. 800g potatoes, cubed Stage 2 - Fry the...
Breakfast Overnight Oat Fritters are a quick and filling way to start the day. Get creative with your toppings. gluten free and vegan options available.
