125 recipes. Have a look.

Smoked haddock poached in milk, folded into curry-spiced basmati and topped with hard-boiled eggs. The rice cooks in the poaching milk, so keep it.

Rice simmered in chicken stock with ginger until it collapses into porridge, finished with shredded chicken. It thickens as it sits; loosen it with water.

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Diced sweet potatoes fry in rendered bacon fat until browned and tender, then toss with shredded kale. Keep the dice small so it cooks through in one pan.

Eggs baked in a muffin pan with wilted spinach, feta and green onions. Squeeze the spinach dry so the cups set firm, not watery.

Eggs poached in a thick sauce of red bell peppers, tomatoes, cumin and paprika. Serve from the skillet with bread to mop up the soft yolks.

Eggs stirred slowly over low heat into soft curds, finished off the heat with creme fraiche and chives. Pull the pan off while they still look wet.

Turmeric eggs whisked with red onion, tomato, and green chili, cooked until golden underneath, then folded. Serve it hot, with a lime wedge on the side.

Whole milk Greek yogurt topped with quartered figs, chopped walnuts, honey and a dusting of cinnamon. Use figs that give slightly when pressed.

Ripe mango blended with whole milk yogurt, a little milk, honey and ground cardamom. Chill the yogurt and milk first so it is cold without ice.

Granny Smith apple, spinach, cucumber and ginger root blended with lime juice and cold water. Drink it right away, as it separates if it stands.