Turkish one-pan eggs & peppers (Menemen)

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


  1. Heat the oil in a large frying pan and stir in the onions, pepper and chillies. Cook until they begin to soften.
  2. Add the tomatoes and sugar and mix well. Cook until the liquid has reduced and season.
  3. Create 4 pockets in the tomato mixture and crack the eggs into them.
  4. 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).
  5. 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

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


  1. If you don’t want to add the Turkish delight, move on to step 2 (however I would definitely recommend it!!).
  2. 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.
  3. Tip the Turkish delight mixture into the custard and stir together.
  4. 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. 
  5. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly.
  6. Spoon over the cake layer.
  7. 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.
  8. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

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