We loved these little breakfast tacos so much we made them a few days in a row; and the mini yellow corn tortillas from Picado work perfectly. Jono bravely picked each taco up with a bit of spillage, Jules sensibly used a knife and fork.
Breakfast tacos with bacon, eggs & avocado – serves 2
4 rashers smoked back bacon
3 tsp butter
6 medium eggs
8 mini corn tortillas (use less if you’re using bigger ones)
1 avocado, sliced
a bunch of coriander, chopped
Sriracha sauce, to serve
Grill or barbeuce the bacon until cooked and crispy, then snip with scissors into small pieces.
Melt the butter in a saucepan then softly scramble the eggs, take them off the heat when still slightly liquid so they don’t overcook. Stir in the crispy bacon.
Meanwhile, warm the tortillas in a dry frying pan and lay onto two warm plate.
Spoon the bacon and eggs over the tacos, then top with avocado, coriander and a drizzle of Sriracha sauce.
This has to be the perfect post-Christmas dish; great for using up the cheeseboard leftovers and all that smoked fish you though you would eat. Our daughter was so enamoured of this that she has been demanding it ever since. Serve with a green salad and some crusty bread.
Wine Suggestion: Find yourself a Chardonnay made on the lees, but not necessarily in oak. This will preserve a freshness and mid-weight while giving a yeasty, buttery character. A good producer from the Maçon, like Manciat-Poncet, would be ideal and that’s what we had.
Smoked Salmon Soufflé – Serves 3
20g freshly grated Parmesan, plus an extra 1 tbsp
1 small onion, peeled
100g smoked salmon or smoked trout, finely chopped
300ml full fat milk
1 bay leaf
50g butter
55g plain flour
4 large eggs, separated
2 tbsp chopped tarragon
You will need a soufflé dish or baking dish, approximately 18-20cm.
Lightly grease the inside of the dish with butter, then dust with the 2 tbsp of grated Parmesan.
Preheat the oven to 200C/Gas 6.
Put the milk into a small saucepan with the onion and bay leaf. Bring to the boil, then remove from the heat and leave to sit for a few minutes. Remove the onion and bay leaf and discard.
Melt the butter in a heavy saucepan, then stir in the flour and cook, stirring, for a few minutes. Then pour in the warm milk and stir vigorously until you have a smooth, thick sauce. Continue to cook for another couple of minutes, then remove from the heat.
Lightly beat the the egg yolks with a fork, then stir them into the sauce with 20g of Parmesan, the chopped fish and the tarragon.
Beat the egg whites until stiff with a whisk in a large bowl. Fold the egg whites into the sauce, then spoon into the buttered dish. Smooth the top if needed, then sprinkle over the remaining Parmesan. Put the dish onto a baking sheet and bake for 20-25 minutes. The crust should be pale brown and the centre slightly soft, it should still have a little wobble when you give it a shake.
Serve immediately with dressed salad leaves and crusty bread. You need to eat it all up as this dish will not keep.
(Original recipe by Nigel Slater in The Guardian, Tuesday, 28 December 2021.)
This is like a fish pie … but is so much easier to make and perfect for a Friday night after a long week. It’s also usefully gluten-free, unlike many other fish pies. Serve with a big bowl of peas.
Wine Suggestion: A new find from Cabardes in France, Domaine Ventenac’s “les Dissidents” Cassandre. A joyfully fresh Vermentino, a grape we think is the next big thing from southern France.
Haddock Bake – serves 6
350g floury potatoes, peeled and cut into 2cm cubes
500g baby spinach
1 tbsp olive oil
250g chestnut mushrooms, quartered
3 eggs, hard-boiled and cut into quarters (put them into boiling water and time for 8 minutes)
500g skinless smoked haddock, cut into large chunks
300ml double cream
2 tsp grainy mustard
75g mature Cheddar cheese, grated
Heat the oven to 200C/180C fan/Gas 6.
Put the potatoes into cold salted water, cover and bring to the boil, then cook for about 10 minutes or until just cooked. Drain well and leave to steam dry in the pot
Heat a large fring pan, add the spinach, and cook until just wilted, then drain in a colander. You will need to do this in batches. Squeeze the spinach against the colander to get rid of as much water as possible. When cool enough to handle you can squeeze it again with your hands.
Heat the oil in the same frying pan, add the mushrooms, and fry for a few minutes until just cooked.
Grease a 2 litre shallow oven-proof dish with a little butter.
Scatter the potatoes, spinach and mushrooms over the base of the dish, then spread the haddock and eggs over the top and season.
Mix the cream and mustard together with some seasoning, then pour over the dish and sprinkle the cheese over the top.
Bake in the oven for 25 minutes, until bubbling and browned on top.
Serve with lots of peas.
(Original recipe from Mary Berry Cooks up a Feast with Lucy Young, DK, 2019.)
A Spanish-inspired breakfast or brunch dish. The serrano ham is good on the side but not essential.
Piperada vasca – serves 2
1 red pepper
1 green pepper
1 large onion, sliced
2 tbsp olive oil
2 cloves of garlic, sliced
1 small red chilli, deseeded and chopped
3 medium tomatoes, peeled and chopped
½ tsp sugar
a knob of butter
3-4 large eggs, lightly beaten and seasoned
slices of serrano ham
toasted bread, to serve
Grill the peppers until blackened all over, then place in a bowl and cover with cling film. When the peppers have cooled, peel and deseed them, then cut into strips.
Heat the oil in a large frying pan, then fry the onion, until soft and golden. Add the garlic and chilli and stir, then add the tomatoes. Add the sugar and season, then cook for 10 minutes or until the liquid has evaporated and the tomatoes have collapsed. Add the roasted peppers.
When almost ready to serve, melt the butter in a small frying pan and gently scramble the eggs. You’re looking for a creamy texture.
Serve the piperada with the eggs, ham and some toast on the side.
(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)
Try this for a tasty weekend brunch dish. Serve with toasted sourdough for mopping.
Baked green eggs – serves 2
100g baby spinach, roughly chopped
4 tbsp fresh pesto
100ml double cream
1 tbsp finely grated gruyère
2 eggs
Heat the oven to 200C/180C fan/gas 6.
Mix together the spinach, pesto, cream and some seasoning, and tip into 2 shallow ovenproof dishes.
Sprinkle the grated cheese over the top.
Create a hollow in each dish with a spoon, then gently break in the eggs. Bake the dishes in the oven for about 10 minutes or until the whites are set and the yolks are still runny.
We tend to be a bit suspicious of salads that claim to be a main course but we promise you won’t be hungry after this one.
Wine Suggestion: Naturally when eating asparagus we gravitate to Grüner Veltliner, but for this dish we felt drawn to Souther France and opened the Ch Vignelaure, La Source Blanc from Provence. Made mostly from Vermentino with a touch of Semillon and Sauvignon Blanc. Fresh and summery with citrus fruits and a gently herbal twist; full of energy and vitality.
Spring Salad – serves 4 as a main
300g baby new potatoes, half any biggish ones
1 spring of mint
2 eggs
200g asparagus, woody ends snapped off and saved
50g frozen peas
4 tbsp mayonnaise
1 green apple, cored and finely chopped (we used a Granny Smith)
3 scallions, finely sliced
1 tsp capers, drained
2 tbsp olive oil
1 tbsp white wine vinegar
1 Little Gem lettuce, leaves washed and dried, heart split in two
a few handfuls of soft herbs e.g. tarragon, parsley, mint, chives
FOR THE GARLIC CROUTONS:
2 slices of sourdough or white baguette
a drizzle of olive oil
3 cloves of garlic
Heat the oven to 200C/180C fan/gas 6.
Drizzle the bread with some oil and season, then roast in the oven for 12-15 minutes, turning halfway through. They should be crispy and golden.
Once baked, rub the bread with the raw garlic and cut into croutons.
Bring a pan of water to the boil. Add the potatoes, mint sprig and 1 tsp salt, then simmer for 15 minutes or until the potatoes are tender, no firmness should remain. Drain and discard the mint.
Meanwhile, bring another pan of water to the boil and add the eggs. Cook for 6 minutes and 30 seconds for firm whites and runny yolks, then drain under cold running water to cool and peel.
Bring another pan of salty water to the boil. Chop the asparagus spears into three and boil for 3-4 minutes or until just tender. Remove with a slotted spoon, then bring the water back to the boil and ad a pinch of sugar. Add the peas and cook for 2-3 minutes or until tender. Drain.
Toss the potatoes with 2 tbsp of the mayonnaise, apple, scallions and capers. Whisk the olive oil and white wine vinegar together, season, then dress the lettuce and soft herbs, the asparagus and peas. Spread the rest of the mayonnaise across a serving plat, top with the postates and dressed salad, halve the eggs and add more mayonnaise if you like. Garnish with the croutons and extra herbs.
These make a nice brunch or lunch dish with some brown bread or toast.
Smoked haddock & spinach egg pots – serves 4
a little soft butter for greasing
4 tbsp fresh breadcrumbs
200g skinless smoked haddock fillets, diced
200g baby spinach
6 large eggs
200ml crème fraîche
¼ tsp freshly grated nutmeg
50g Cheddar, grated
a pinch of sweet smoked paprika
a small bunch of flat-leaf parsley, chopped
Brown bread or buttered toast, to serve
Preheat the oven to 200C/Fan 180C/Gas 6.
Grease the inside of four 250ml ramekins or oven-proof dishes with butter, then dust with the breadcrumbs.
Divide the fish between the dishes and put onto a baking tray.
Wilt the spinach in a large saucepan with a tiny amount of water. Stir over a high heat for a few minutes, until wilted. Remove from the heat and drain in a colander. Leave to cool slightly, then squeeze as much liquid as you can out of the spinach. Roughly chop and divide between the dishes.
Whisk the eggs and crème fraîche together in a bowl and season with a little grated nutmeg and some salt and pepper. Pour the egg mixture into the dishes and sprinkle with the cheese and a little smoked paprika.
Put the tray on the middle shelf of the oven and bake for 10 minutes. Turn the oven to the grill setting and cook for a further 5 minutes or until golden brown on top.
Sprinkle with the parsley and serve with the toast or bread.
(Original recipe from Fresh Start by Tom Kerridge, Bloomsbury Publishing, 2018.)
This makes a delicious veggie breakfast with toast or with bread and a salad for lunch. It is so simple but you need to use top quality tinned tomatoes as they are the star of the show.
Baked eggs with tomatoes – serves 4
500g tinned tomatoes, drained, seeded and chopped
3 tbsp olive oil
8 fresh eggs
Preheat the oven to 220C/425F/Gas 7.
Put the tomatoes into a saucepan with 2 tbsp of water and a couple of pinches of salt. Cover and simmer slowly for 30 minutes, give it a stir occasionally.
Pour the olive oil into an ovenproof dish, then pour the tomatoes on top.
Break the eggs into the dish on top of the sauce and season with black pepper. Bake for 5 minutes or until the whites are just set and the yolks still runny.
(Original recipe from Southern Italian Cooking by Valentina Harris, Pavilion Books Limited, 1993.)
Try this delicious Indian brunch dish by Cyrus Todiwala – chilli cheese on toast with a fried egg on top and ketchup on the side. We poached our eggs this time.
Wine Suggestion: What do they serve in those brunch places? Bottomless prosecco – something like that.
Eggs kejriwal – serves 2
1 tsp butter, plus more for spreading on the toast
1 small onion, finely chopped
2-4 thick slices bread
100g mature cheddar, grated
2 tsp English mustard
a small handful of coriander leaves, finely chopped
1-2 green chillies, deseeded and finely chopped
3 large eggs
1 tbsp oil
tomato ketchup, to serve (optional)
Melt the tsp of butter in a small frying pan and fry the onion for about 5 minutes or until soft. Remove from the heat and leave to cool.
Lightly toast the bread, then spread with butter and put onto a baking tray.
Heat the grill to medium.
Mix the onion, cheese, mustard, coriander, chilli and 1 egg together in a bowl and season.
Spread the cheese mix over the toast and grill for about 5 minutes or until set and bubbling.
Meanwhile, fry or poach your eggs.
Serve the cheese on toast on warmed plates with an egg on top and ketchup on the side.
(Original recipe by Cyrus Todiwala in BBC Good Food magazine, March 2020.)
We love recipes like this; perfect for using up bits and pieces and super tasty.
Wine Suggestion: There’s a vibrancy to this food and we matched it with Ventenac’s “Dissidents” le Paria, a fresh-fruited, minerally grenache. Lovely light spices, a stony core of texture and bright plums and cherry flavours.
Green Spiced Rice – serves 2-3
150g frozen broad beans
400ml vegetable stock
2 tbsp Thai green curry paste
200g basmati rice
a slice of butter
a few sliced mushrooms
a large carrot, coarsely grated
3 eggs, lightly beaten
a handful of coriander, roughly chopped
a few handfuls of spinach
Cook the broad beans in boiling water for 2 minutes, then drain and pop them out of the skins.
Wilt the spinach is a saucepan, then leave to cool. Squeeze out any excess liquid if necessary and chop.
Pour the vegetable stock into a saucepan, then add the curry paste and the rice. Bring to the boil, then cover and simmer for 10 minutes or until almost tender and most of the liquid absorbed.
Melt the butter in a large frying pan, then fry the mushrooms until lightly coloured. Add the rice and carrot to the pan with the broad beans. Stir until the rice is moist but no longer wet, then add the eggs and season. Keep cooking, stirring now and then to break up the egg, until it is lightly cooked. Fold through the chopped spinach and coriander, then serve.
(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)
Thanks to a kind and generous birthday gift from friends we have been endowed with lovely smoked fish from the Connemara Smokehouse. The smoked mackerel made a lovely weekend brunch.
Smoked mackerel & leek hash with horseradish – serves 2
250g new or salad potatoes, halved
2 tbsp oil
2 large leeks, thinly sliced
2-4 eggs
100g peppered mackerel, skin removed (we used regular smoked mackerel and that was good too)
2 tbsp creamed horseradish
Steam the potatoes until tender.
Meanwhile, heat the oil in a large frying pan over a medium heat, then add the leeks and a pinch of salt. Cook for about 10 minutes, or until softened. You will need to stir now and then to stop them sticking.
Add the cooked potatoes, then turn up the heat and fry for a couple of minutes so they start to crisp and brown a bit, then flake through the mackerel.
Make some holes for the eggs in the mixture, then crack an egg into each, season, then cover the pan and cook for 6-8 minutes. You’re looking for set whites and runny yolks. Serve the horseradish sauce on the side.
We’re really not brunch people, mainly as there’s so much going on at the weekends that we don’t have the time. Lockdown has provided us with some opportunities however. So instead of getting up early and out the door on a Saturday morning we’ve been coming downstairs in our pjs and making something nice for breakfast.
Smoked paprika-baked courgettes, tomatoes & green beans with eggs – serves 2
2 large courgettes, cut into ½ cm slices
200g small waxy potatoes, quartered
150g cherry tomatoes
6 scallions, trimmed
2 ½ tbsp extra virgin olive oil
leaves from 3 sprigs of thyme plus a few whole sprigs
½ tsp chilli flakes
½ tbsp smoked paprika, plus extra to serve if you like
2 garlic cloves, crushed
125g green beans, trimmed
2 large eggs
Preheat the oven to 190C/400F/Gas 6.
Blanch the green minutes for a couple of minutes in salty boiling water, then drain and run under cold water to stop them cooking. Dry with some kitchen paper and toss with ½ tbsp of the olive oil. Set aside.
Put all of the vegetables (except the green beans) into a large baking tray and spread them out in an even layer. Add 2 tbsp olive oil, the thyme, chilli flakes, smoked paprika, garlic and season with salt and pepper. Toss everything together, then bake for 30 minutes, tossing the veg a few times.
Sprinkle the green beans over the top and return to the oven for another 8 minutes.
Break the eggs on top, season and put back in the oven for another 8 minutes for runny eggs.
Serve with a little more smoked paprika if you like.
(Original recipe from Diana Henry’s ‘From the Oven to the Table’, Mitchell Beazley, 2019.)
This is a cheat’s version of the French classic and makes a great brunch/lunch.
Croque Madame – serves 2
4 large slices of sourdough
Dijon mustard
100g grated gruyère
4 slices thick-cut ham
butter
4 tbsp crème fraîche
2 eggs
Spread the sourdough with a thin layer of mustard on one side, then fill the sandwiches with half the gruyère and the ham. Spread the outside of the sandwiches with butter.
Heat a non-stick frying pan and fry the sandwiches on both sides until golden.
Mix the crème fraîche with the rest of the gruyère and spread over the top of the sandwiches. Put under a hot grill until the cheese bubbles and starts to brown.
Serve with a fried or poached egg on the top.
(Original recipe by Janine Ratcliffe in Olive Magazine, May 2015)
This is the second version of this we’ve done in the last few weeks. Both times inspired by two extra peppers in a pack when we only needed one. This version is more caramelised and uses less fresh ingredients but it also takes a lot longer to cook. We loved the addition of saffron too.
You can cook the sauce the night before if you like or keep half of it for the following day. You just need to reheat, then crack in the eggs and bake.
Chachouka – serves 4
3 tbsp olive oil
1 tsp cumin seeds
1 large onion, halved and finely sliced
1 garlic clove, crushed
1 red pepper, finely sliced
1 yellow pepper, finely sliced
½ tsp hot smoked paprika
a pinch of saffron strands
400g tin plum tomatoes, squeeze with your hands to break them up as you add to the dish
4 eggs
Heat the oil in an ovenproof frying pan, then add the cumin seeds and fry gently for a couple of minutes. Add the onion and cook gently for about 10 minutes or until golden.
Add the garlic and peppers and continue to cook for at least 20 minutes, stirring often, until the peppers are soft and wilted. Add the paprika and saffron, then the tomatoes and some seasoning. Cook gently for another 10 to 15 minutes.
Preheat the oven to 180C/Gas Mark 4.
Taste and adjust the seasoning. If you can’t put your pan in the oven just transfer the sauce into a baking dish. Make holes in the mixture and gently break in the eggs (easier if you break into a mug first). Season the eggs with salt and pepper. Transfer to the oven and cook for 10 to 12 minutes or until the eggs are set but the yolk still runny.
(Original recipe from River Cottage Veg Everyday by Hugh Rearnley-Whittingstall, Bloomsbury, 2011.)
We had this for breakfast on Easter Sunday but you could also have it for a handy lunch or dinner.
Spicy asparagus & chorizo baked egg – serves 2
250g asparagus, cut into 3cm pieces
40g diced chorizo
1 tsp hot smoked paprika
150g frozen spinach
2 tbsp crème fraîche
2 large eggs
flatbreads or toast, to serve
Heat a medium frying pan over a medium heat, add the asparagus and chorizo and cook for about 8 minutes. Stir in the paprika and cook for a further minute.
Add the frozen spinach and cook for about 5 minutes or until it has completely wilted. Stir in the crème fraîche and season with salt and pepper.
Make two space in the mixture for the eggs and gently slide them in. We find it easier to break them into mugs first. Cover the pan with a lid and leave for 5 minutes or until just set.
We needed a green pepper for another dish, but could only get a mixed bag of three leaving us with a red and yellow pepper needing to be used. The clocks have changed and so we had brunch, very unusual in this house where our human alarm clocks goes off at 6am most days. Jono has been mastering a new skill and so we had this with freshly baked sourdough. Don’t think we’ll be eating another bite until this evening!
Shakshuka – serves 2
1 tbsp cold pressed rapeseed oil (we used olive oil)
1 red onion, cut into thin wedges
1 red pepper, finely sliced
1 yellow pepper, finely sliced
3 large garlic cloves, crushed
1 tsp cumin seeds
1 tsp coriander seeds, crushed
1 heaped tsp sweet smoked paprika
400g tin of cherry tomatoes
115g baby spinach (we used frozen spinach, boil for a minute or two to wilt, then drain, squeeze out water with hands and chop)
4 medium eggs
½ small bunch of coriander, roughly chopped
½ small bunch of dill, roughly chopped (we didn’t have any dill but used some fennel fronds)
Heat the oil in a large, non-stick frying pan. Add the onions and peppers and cook over a medium heat for 8-10 minutes or until starting to soften. Add the garlic and spices and stir for another minute, then add the tomatoes, spinach and 100ml of water. Turn the heat down and simmer, uncovered, for 10 minutes. Season to taste.
Make four indentations in the mixture and gently crack an egg into each one (we find it easier to crack the eggs into mugs and pour them in). Cover with a lid or foil and cook over a low heat for 8-10 minutes or until the eggs are just set. Scatter over the herbs and serve.
Quesadillas are a regular feature on our weekend breakfast/lunch table as we often have tortilla wraps leftover from pack lunches in the week. We loved these spicy, veggie ones for Saturday breakfast.
Breakfast Quesadillas – serves 2
a knob of butter
2 eggs, beaten
½ an avocado, sliced
2 flour tortillas
4 cherry tomatoes, chopped
25g cheddar cheese, grated
2 pickled jalapeños, chopped
Heat the butter in a small pan, tip in the eggs and stir until scrambled.
Scatter the avocado over one of the tortillas. Top with the scrambled eggs, the cherry tomatoes, the cheddar and the jalapeños. Top with the other tortilla and slide into a hot non-stick frying pan (we brush the tortillas on the outside with a tiny bit of oil to help them brown). Cook for 2-3 minutes then flip over and continue to cook until the cheese is melted and the insides are hot. Cut into wedges to serve.
(Original recipe by Janine Ratcliffe in BBC Olive Magazine, March 2019.)
We’re trying to make more of an effort at breakfast time. This dish by Gill Meller of River Cottage is more suited to a weekend when you have a bit more time but it’s worth it as the flavours are great. The vegetable shop can get a bit boring at this time of year but then arrives Purple Sprouting Broccoli to keep us in good spirits.
Serve this with some toasted brown bread for mopping up the hot, smoky butter.
Bring a large pan of salted water to the boil and simmer the purple sprouting broccoli for a few minutes until tender. Drain and allow to steam dry.
Meanwhile, melt the butter in a small pan until sizzling then add the garlic, rosemary and smoked paprika. Cook for about a minute or until the garlic is softened but not browned, then remove from the heat.
Divide the yoghurt between two warmed bowls. Lay the broccoli in the bowls with the poached eggs. Season everything with salt and pepper and spoon over the smoky butter. Serve immediately with plenty of toast.
(Original recipe from Time by Gill Meller, Quadrille, 2018.)
We just loved this simple omelette with lots of wild garlic and some melting goat’s cheese. You could leave the goat’s cheese out and it would still be a super supper dish with some salad and crusty bread.
Wild Garlic & Goat’s Cheese Omelette – serves 2
a good handful of wild garlic leaves – about 50g
4 large eggs, lightly beaten (beat 2 eggs in 2 separate cups for ease)
25g butter
50g goat’s cheese crumbled
Finely shred the wild garlic and season the eggs.
Heat half the butter in a nonstick frying pan. Add half the wild garlic and wild for about 20 seconds, then add half the eggs. Leave for about 15 seconds, then tilt the pan and gradually scrape up the set bits of omelette around the edge into the middle of the pan, letting the raw egg run out to the edges.
When the omelette is still a bit liquid on top but set underneath, put half the cheese over one half. Fold the other half over the filling, then let the cheese melt for about 20 seconds before turning out onto a warm plate.
Repeat with the remaining ingredients to make another omelette, then serve right away.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)
This sour herb stew is unusual, and perhaps not to everybody’s taste, but we loved it! Served with some saffron rice it felt like a big dish of healthy goodness. It would also work as a side dish, or as they serve it in Iran with smoked fish.
Gilaki Herb Stew (Torsh-e tareh) – serves 4
300g spinach
65g fresh coriander
65g fresh parsley
40g fresh dill
4 garlic cloves, crushed
1 tsp turmeric
400ml water
1½ tbsp cornflour mixed to a paste with 2 tbsp water
juice of ½ a lemon (plus a bit extra)
2 tbsp extra-virgin olive oil
1 tsp sea salt
½ tsp black pepper
2 medium eggs
10g butter
Finely chop the spinach and herbs (use a food processor if you’ve got one). Put the chopped greens into a saucepan and add the garlic, turmeric and water. Stir well, then cover and cook for 15 minutes over a low heat.
Add the cornflour paste, lemon juice, olive oil, salt and pepper. Turn up the heat and cook for 5 minutes, without the lid, until the sauce thickens.
Crack the eggs into the greens and allow to cook for a minute before touching them. Run a wooden spoon through each of the egg yolks twice (horizontally then vertically) so they are just broken. Don’t be tempted to mix them around as you want the chunks of cooked egg, rather than scramble.
Cover with the lid again until the eggs are cooked. Remove from the heat and stir through the butter. Season to taste. Serve with some extra lemon if you like it sour.
(Original recipe from The Saffron Tales by Jasmine Khan, Bloomsbury, 2016.)
Jono & Jules do food & wine 