Potato and tomato frittata

Potato and tomato frittata

Serves 4-6

45 mins preparation & cooking

450g (1lb or 4 1/2 cups) waxy new potatoes, scrubbed

4 eggs, beaten

2 tbsp sun-dried tomatoes, chopped

3 tbsp chives, chopped

3 tbsp parsley, chopped

125ml (4.3oz or 1/2 cup) olive oil

Bring a pan of water to the boil and cook the potatoes for 10-12 minutes. Drain them and put aside.

Mix the eggs with the tomatoes and a pinch of salt and pepper. Mix in the chives and parsley.

Cut the potatoes into 1/2cm (1/4 inch) slices and gently stir into the egg mixture. Heat the grill to a medium heat.

Heat the oil in a 25cm (10 inch) frying pan (skillet). After a few minutes, when it is very hot, carefully pour in the egg and potato mixture and turn the heat down a little. 

Cook for about 4 minutes, then put under the grill aand continue cooking for a further 3 minutes, or until the eggs are cooked through.

Cut into pie slices and enjoy!

Chicken and mango wraps

Chicken and mango wraps

(can substitute chicken for fish)

Serves 4
40 mins preparation & cooking

4 chicken breasts, skinned

2 tbsp oil

2 ripe mangoes

4 tbsp mayonnaise

2 tbsp mango chutney

juice of 1 lime

12 flour tortilla wraps

4 spring onions (scallions), chopped

1 small bunch rocket (arugula)

salt and pepper

Heat the oil in a wide pan and gently fry the chicken for 5 minutes on each side, or until golden brown and cooked through. Allow the meat to cool, then cut it up into small chunks or pull it apart.

Peel the mangoes and chop the fruit into slices.

Mix the mayonnaise with the mango, chutney and lime juice and stir in the chicken and 1/2 tsp each of salt and pepper.

Divide the mixture between the tortilla wraps, sprinkle with spring onions and rocket, then fold in the bottom third of the wrap and roll up.

French toast with fresh berries

French toast with fresh berries 

Serves 2

15 mins for preperation & cooking

2 eggs, beaten

100ml (3.4oz or 1/2 cup) milk

30g (1oz or 1/4 cup) caster sugar

4 slices of bread

50g (1.8oz or 1/2 cup) butter

200g (7oz or 2 cups) mixed fresh berries

Mix the eggs, milk and 1 tbsp sugar in a shallow dish. Add the bread, then turn the slices in the liquid until they are well soaked.

Melt the butter in a large frying pan over a low heat, then add the slices of bread and fry  on each side until golden brown.

Put a slice on each plate, sprinkle with the remaining sugar and spoon over the berries.