Easter Egg Hunt

It’s been a while, but I am back to cooking just for me and hence back to making sometimes experimental but always tasty things on a more regular basis. I hope you’ll think this was worth a bit of a wait.





Dried sage

Dried oregano

Chorizo – about a 2-3 inch chunk

1 egg

1 red onion

Balsamic vinegar

White wine vinegar

Olive oil



Cook 1 portion of quinoa according to the pack instructions (although I tend to use a bit less water as I prefer a bit of crunch), adding paprika, sage, oregano and pepper as it simmers. Meanwhile dice the onion and sauté it in a little oil. Bring a pan of water to a gentle simmer and add a splash of white wine vinegar.

Once the quinoa is cooked, set aside to cook a little. Poach the egg in the simmering water (about 3-4 minutes for a fairly soft poach). Arrange some salad leaves on a plate and add the chorizo to the onions. Pile the quinoa onto the plate, and top with the poached egg and chorizo & onion mix. If you aim well, you can pretty much entirely conceal the egg! Finish with a grind of black pepper and a drizzle of balsamic vinegar xx

Hot Hot Cold

I attempted to make this Lamb, Fennel and Pomegranate salad (http://www.williams-sonoma.com/recipe/warm-lamb-and-farro-salad-with-fennel-and-pomegranate.html) a couple of days ago. As usual however my failure to remember all the ingredients coupled with an extreme lack of reverence for recipes left me with a slightly different outcome. Enough for 3 or 4.

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