Serves 4 small portions / Prep time: 10 mins / Cook time: 25 mins / Skill level: easy
- 2 tbsp olive oil
- 2 onions, sliced
- 1 red or green pepper, halved deseeded and sliced
- 1-2 red chillies, deseeded and sliced
- 400g can chopped tomatoes
- 1-2 tsp caster sugar
- 4 eggs
- small bunch parsley, roughly chopped
- 6 tbsp thick, creamy yogurt
- 2 garlic cloves, crushed
- Heat the oil in a large frying pan and stir in the onions, pepper and chillies. Cook until they begin to soften.
- Add the tomatoes and sugar and mix well. Cook until the liquid has reduced and season.
- Create 4 pockets in the tomato mixture and crack the eggs into them.
- Cover the pan and cook the eggs over a low heat until just set (I hate runny egg so I left them in longer so they were hard).
- Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
I didn’t like the garlic yogurt so if you have a better garlic sauce recipe I would recommend using that!
Raspberry & rose trifles
Serves 6 / Prep time: 10 mins / Cooling time: 30 mins / Skill level: easy
- 2 cubes Turkish delight, optional
- 500g pot good-quality vanilla custard
- ½ a 350g bought Madeira loaf
- 300g pack raspberries
- Juice 1 orange
- 200ml tub crème fraîche (can use reduced-fat)
- Handful pistachios, roughly chopped
- If you don’t want to add the Turkish delight, move on to step 2 (however I would definitely recommend it!!).
- Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High until dissolved and smooth.
- Tip the Turkish delight mixture into the custard and stir together.
- Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. I found this a little dry so added some cherry liqueur (as it was the only thing I could find!), however I would recommend adding a liquid of your choice here.
- Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly.
- Spoon over the cake layer.
- Cover with the custard, then leave to cool in the fridge for at least 30 mins. This can be made up to 1 day ahead.
- To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.