Smoked mackerel pate plate with pickles & rye
Five-minute mackerel pate with rye crisps, pickled onion and watercress; assembly, not cooking.
Herby green shakshuka with feta
Eggs baked into garlicky greens, herbs and chickpeas with crumbled feta.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the leek in the oil; add garlic and coriander for 1 minute.
- Step 2
Wilt in the spinach with peas and chickpeas; season.
- Step 3
Make wells, crack in the eggs; cover and cook 5 to 6 minutes.
- Step 4
Scatter feta and herbs; serve with sourdough.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 25g |
| Carbohydrates | 38g |
| – of which sugars | 6g |
| Fibre | 11g |
| Fat | 24g |
| – of which saturates | 7g |
| – of which omega-3 | 0.6g |
| Calcium | 300mg |
| Iron | 6mg |
| Salt | 1.2g |
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