Oh my goodness, please forgive this photograph. I fear that the cross-cultural merging here of Parsi eggs and Italian ciabatta is maybe a step too far for most traditionalists. In my defence, these eggs were cooked on a bright winter morning during lockdown. We were trying to limit our shopping and our stocks of various things (read: Humza Frozen Paratha) were running low (yet the frozen ciabatta stocks were still high!)
This is the great thing about Parsi Spiced Scrambled Eggs though. Even if your store cupboard is running low, it will sort a hearty breakfast … lunch … tea. As long as you have good supplies of a few key spices then all you need is an onion and eggs. If you’ve got a tomato or fresh coriander well, it’s a bonus, but Parsi Spice Scrambled Eggs is one of those brilliant and comforting dishes which will delight even when not made to the letter.
Dover Sole in House Blend Butter
‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature