Baked Spanish omelette OR ham, cheese and potato frittata

I’m a big fan of eggs, especially for breakfast. Inspired by the photos to laden Spanish tortillas, there’s great satisfaction in having a nice frittata, loaded with potatoes, cheese and meat. baked to a crispy cheese perfection, this makes a great meal, be it brunch, lunch or even dinner.

Baked frittata, fresh from the oven

A slice of frittata, with some homemade focaccia

Chilli bean pork with peppers

I’m a big fan of Chinese food, and not just the Indo-Chinese variety that I grew up with in Mumbai. After moving to the UK, I spent six months working in Manchester. I was a frequent (almost daily) visitor to the local Chinatown along with some Malaysian colleagues. They expanded my horizons beyond the usual fare and gave me a whole new appreciation for the wonderful flavours of this cuisine. And soon, my pantry had the standard stock cupboard ingredients to allow me to whip up a tasty and near authentic Chinese dish at a moment’s notice.

Chilli bean paste has been a firm favourite of mine for many years. The fermented beans and chillis bring a unique flavour to stir-fries and I love combining it with some choice pork meat like belly or shoulder. This recipe works equally well with chicken or fish. As long as the meat is sliced thinly, it cooks fast and tastes great with a variety of greens.

Avocado breakfast with bacon and poached eggs

I love avocados. I can’t get enough of their delicate nuttiness. And I keep trying to come up with different combinations for using this wonderful ingredient.

This latest recipe is so simple, I’m not sure I should even call it a ‘recipe’. Fry up a couple of rashers of streaky bacon (I prefer unsmoked), slice up and avocado and poach an egg (make sure the yolk is still molten). Arrange the ingredients on your plate and sprinkle with sea salt and togarashi (a Japanese spice powder). That’s it!

Goan Egg Curry

I’m a member of a Goan food group and the admin set us a challenge to make this traditional egg curry. It looked really tempting in the photo, and I’m always a sucker for some Goan food. I tried his ‘egg drop’ variation, which gave an added silky texture to the gravy, in addition to the coconut milk. I did make a few changes, mainly in the amount of chillies I used (the dried ones I have are really deadly, so have to tone them down a bit) and I used less tamarind as well.