Step away from the cereal aisle: granola is absurdly easy to make, and at a fraction of the cost of the packet stuff
If I could go back in time, I’d invest in granola shares: this mix of grains, fruit and nuts often costs more per kilo than steak. Not only is it cheap and stupidly easy to make at home, but you can put exactly what you like in it, too. Not a fan of raisins? Bin them. Mad on macadamia nuts? Chuck in a whole bag. Bespoke breakfast bliss.
It may not be much of a looker, but aloo paratha more than makes up for that in flavour
Beige food has had a difficult few years: it has been all but cast out of media appearances (with the exception of sourdough). We have become so obsessed with what our food looks like that we sometimes forget that, actually, appearances aren’t everything. What really matters is how food tastes, and how much pleasure it gives us – and that includes ugly and brown food.
Aloo paratha, one of my all-time favourite dishes, will never win a beauty contest. In India, it is the breakfast of champions, but I’ll happily make room for it at any time of day. It might not get 1,000 likes on social media, but it’s proof that beige can also be brilliant.
Eggs are every cook’s best friend, especially at this time of year when simple and quick are the order of the day
New year, new resolutions, new everything, right? Well, an egg, with all its promise of new life, is a very good place to start. Eggs give me everything I want from the kitchen, especially during this post-excess phase: they’re gentle on the wallet, easy to get hold of, fuss-free, quick to prepare, comforting to eat – and full of the sort of amino acids and nutritional benefits that, after a certain point, red wine cannot really boast of having. In terms of New Year’s resolutions, then, eggs give you a lot of easy wins.
They are also incredibly versatile, not least in terms of what you pair them with, so they’re very useful when you’re looking for ways to use up all those bits and bobs you still have lying around after the festivities. I’ve suggested using manchego in today’s omelette dish, but really any other hard cheese, from cheddar to comté, will work just as well. Much the same applies to the herbs and spices: eggs are as happy with the coriander, parsley and dill as they are with the chervil or basil I’ve used here; and while I’ve paired my eggs with what I have to hand in my cupboard at home (chilli flakes and za’atar, in this instance), ground cumin, sharp sumac, regular chilli flakes or even a good crack of black pepper will do the trick, too.