Mediterranean squash & halloumi
Roasted butternut squash, aubergine and halloumi with peppers and bulgur that soaks up the stock in the oven.
Vegetarian / Breakfast · Make ahead
Cheddar & jalapeño egg burritos
Soft scrambled eggs, mature cheddar, jalapeños and greens in wraps to make ahead and tuck away.
- Serves
- 4
- Prep
- 15 min
- Cook
- 8 min
LET’S MAKE IT
The method
Whisk the eggs
Whisk the eggs with salt and black pepper.
Soften the vegetables
Heat the oil or butter in a non-stick pan over a medium heat. Cook the pepper, spring onions, jalapeños and spinach for 2–3 minutes, until softened.
Scramble
Add the eggs and gently scramble until just set. Remove from the heat and stir through the cheddar and hot sauce.
Roll the burritos
Spoon into the wraps, fold in the sides and roll tightly. Wrap in foil or baking parchment.
A note from the recipe book
Keep in the fridge for up to 3 days or freeze for up to 1 month. Reheat in the oven, toaster oven or air fryer until piping hot, as noted in the original recipe.
Creamy mushroom & leek pie
Mushrooms and leeks in a whole-milk, cheddar and Dijon sauce, finished with a golden puff-pastry lid.
Crispy chilli egg smash
Jammy eggs mashed with cottage cheese, tomatoes, spring onion and crispy chilli oil, piled onto sourdough.