This frittata is the perfect portable nutritious breakfast, brunch, lunch, picnic, sharing dish or prep ahead meal, that keeps really well in the fridge for 3 days.
Here, it is combined with a sweet & sour raspberry slaw to add more nutrients but also because it’s mega tasty.
Lime & lemongrass noodle bowl
Midweek suppers do not come in tastier forms than this delicious lime & lemongrass noodle bowl.
As usual, it’s a forgiving combination of whatever veggies you may have hanging around in the fridge, added to a sweet and sour sauce, lots of noodles and chicken (or a veggie/ vegan alternative).
Turkish eggs
Poached eggs, surrounded by creamy, herby yogurt, topped with a smokey flavoured oil.
Think dippy eggs but on a whole new level.
Quail egg panzanella salad
British tomatoes couldn’t be any tastier at present and this salad shows them off so well.
Panzanella is a Tuscan bread salad that marries garlicky croutons with juicy tomatoes, basil, red onion and mozzarella cheese.
I’ve jewelled this salad with quail eggs to add interest and extra protein, plus these tiny eggs work so well in this recipe.
Frozen yogurt berry bark
The sunshine is making a welcome appearance again (hurray!) so it’s only natural to want some frozen treats in celebration of the increase in outdoor temperatures.
This frozen yogurt berry bark is such a lovely, guilt-free treat that’s a total doddle to make. Think 2 minutes of assembly plus freezing time