Kimchi fried brown rice with fried egg
The site favourite: funky kimchi rice with peas and a crispy fried egg on top.
Creamy mushroom & thyme toasts with walnuts
Garlicky creme fraiche mushrooms on sourdough, scattered with walnuts.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the mushrooms hard and dry in oil and butter until browned; 8 minutes.
- Step 2
Add garlic and thyme for 1 minute.
- Step 3
Stir in creme fraiche and mustard; bubble 1 minute.
- Step 4
Pile onto toast with walnuts and parsley.
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Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 11g |
| Carbohydrates | 30g |
| – of which sugars | 3g |
| Fibre | 5g |
| Fat | 26g |
| – of which saturates | 9g |
| – of which omega-3 | 1.4g |
| Calcium | 80mg |
| Iron | 2.2mg |
| Salt | 0.7g |
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