Spring Nicoise Salad

This spring nicoise salad is a way of celebrating the bright yellow of early spring. The bitterness of Radicchio Variegato di Castelfranco, the crisp freshness of cucumber, the soft richness of boiled eggs and the bite of capers and anchovies all combine to make a lovely light lunch. Serves 1 Ingredients 2 eggs bitter leaves (I used Radicchio Variegato […]

Chakchouka

Chakchouka is a North African tomato and pepper stew with eggs baked on top. It’s gentle spicing makes it a comforting meal for a cold winter’s evening, or an incredible brunch for a lazy Sunday.  Baked eggs have become a bit of Sunday staple at the bakery where I work. The smell of chilli, garlic […]

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