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Scrambled egg & feta hash

Scrambled egg & feta hash
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Ingredients

Ingredients
2 tbsp coconut oil
90g cherry tomatoes, halved
4 spring onions, chopped
60g feta, cut into small cubes
3 eggs, beaten
1 tsp snipped chives
110g spinach

Direction

Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened. Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Scrambled egg & feta hash

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Heat the oven to 200C/180C fan/gas 6. Halve any large potatoes so they’re all roughly the same size. Put in a pan of water, bring to the boil and simmer for 8-10 mins until tender. Drain.

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Put the couscous in a heatproof bowl and pour over boiling water to just cover. Cover with cling film and leave to stand for 5 mins. Mix the lemon zest and juice, oil, tahini and garlic, and season to taste. Fluff the prepared couscous and season. Spoon onto a large serving platter and scatter over the courgettes, tomatoes, feta, herbs and chilli. Drizzle over the dressing.

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Heat oven to 200C/180C fan/gas 6 and sit the chicken in a small roasting tin. Mix all the spices with 2 tsp salt using a pestle and mortar – try to grind the oregano finely so that it doesn’t burn. Rub the spice mix over the chicken with some oil, and cover loosely with foil. Sit the potatoes in another tin, and put them in the oven together with the chicken. After 30 mins, remove the foil. Pierce the banana once in the skin with a knife and put alongside the potatoes, and roast with the chicken for another 30 mins. Check the potatoes are soft, then remove them and the banana from the oven. Leave the chicken to cook for a final 10 mins. Split the potatoes and banana, and scrape all the flesh into a saucepan. Add 1 tsp salt, half the butter and the milk, then mash together. Season. Check the chicken is cooked by piercing the inner thigh and ensuring the juices run clear. Lift to a serving platter and rest for 10 mins. To serve, spoon the mash into a dish, topped with knobs of remaining butter, and carve the chicken at the table. Serve with Creamed corn & bacon (recipe in ‘goes well with’, right).

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In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.

Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.

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