A POUND A PLATE
Pesto brunch eggs
PREPARATION TIME 10 minutes COOKING TIME 25 minutes SERVES 4
YOU WILL NEED
✔ 4 potatoes, chopped into 2cm dice, left unpeeled ✔ 4 tbsp shop-bought pesto ✔ 8 eggs ✔ 12 cherry tomatoes, quartered ✔ A few handfuls of spinach ✔ A handful of Parmesan, or hard Italian cheese, grated ✔ Olive oil ✔ Salt and pepper
DIRECTIONS
■ Preheat your oven to 180°C/Fan 160°C/ Gas Mark 4.
■ Spread out the diced potato on a baking tray. Drizzle with olive oil and season with a pinch of salt. Roast for 20 minutes, or until cooked. Remove from the oven and set aside.
■ Place a frying pan over a medium heat and add the pesto and a glug of olive oil. Break in the eggs and add the tomatoes (keeping the tomatoes on one side of the pan, away from the eggs). Once the eggs are cooked, remove the pan from the heat. Add the spinach and potatoes to the pan and mix everything together. Once the spinach has wilted, season, then serve topped with a sprinkling of Parmesan cheese.
TOP TIP: Adding the pesto before you fry your eggs means it incorporates as they set.
Pulled chicken and black bean chilli
PREPARATION TIME 10 minutes COOKING TIME 40 minutes SERVES 4
YOU WILL NEED
✔ 4 chicken legs ✔ 2 red onions, sliced ✔ 4 garlic cloves ✔ 4 tsp smoked paprika ✔ 4 tsp ground cumin ✔ 800g chopped tomatoes (approximately 2 tins)
