The Times Magazine - UK (2022-04-16)

30 The Times Magazine

HARISSA EGGS IN MUSHROOM CUPS

Serves 2

A very simple but tasty dish. Make sure you
select mushrooms with nice deep caps and not
flat ones – you want the egg to neatly fit inside.

• 2 Portobello mushrooms, stalks removed


• 150g cherry tomatoes on the vine


• Spray oil


• 1 tsp harissa paste, or other chilli sauce


• 2 small eggs


• 125g fine asparagus spears, woody
  ends trimmed


• Salt and pepper


• Parsley leaves, chopped, to serve

1. Preheat the oven to 220C (240C non-fan).


2. Place the mushrooms cap-side down on a
   baking tray and arrange the tomatoes around
   them. Spray the mushrooms and tomatoes
   with a little oil and pop into the oven to bake
   for 18 minutes.


3. Remove the tray from the oven. Turn the
   mushrooms over so that they are cap-side up.
   Spoon ½ tsp harissa into each mushroom cap
   and spread it around.
   4. Crack an egg into a small bowl and tip
   carefully into a mushroom cap. Repeat with
   the other egg and mushroom cap. Try to keep
   them contained in the mushrooms, but if they
   overspill slightly it’s not the end of the world.
   5. Arrange the asparagus in any gaps around
   the tray and spray with a little more oil, then
   season everything with salt and pepper.
   6. Carefully return the tray to the oven, trying
   not to spill the egg. Bake for 4 minutes, in
   which time the white of the egg should be
   cooked through but the yolk should still be
   runny. Serve at once, scattered with parsley.

NOTE For meat eaters – add bacon to the

tray in step 2 when you roast the tomatoes

and mushrooms.

MUSHROOM PESTO QUINOTTO

Serves 4

Quinoa is an alternative to rice or couscous.

It is gluten-free and high in fibre and protein,

and is cooked here in a similar way to a risotto.

• Spray oil


• 1 onion, finely chopped
  
  
  • 300g chestnut mushrooms, sliced
  
  
  • 2 garlic cloves, crushed
  
  
  • 200g quinoa
  
  
  • 1 litre hot vegetable stock
  
  
  • 175g frozen petits pois, defrosted
  
  
  • 1 large courgette, finely chopped
  
  
  • Salt and pepper
  
  
  • 3 tbsp red pesto
  
  
  
  

To serve

• Large handful of basil leaves


• Parmesan cheese, grated (optional)

1. Spray a sauté pan or nonstick flameproof
   casserole dish (with a lid) with oil and fry the
   onion and mushrooms gently for 8 minutes.
   Add the garlic and stir through, then add
   the quinoa.


2. Pour 500ml hot stock into the pan and
   allow to simmer gently for 10 minutes, stirring
   occasionally. Now pour in the remaining
   500ml stock, bring up to a fast simmer
   and simmer for 5 minutes.


3. Add the peas and courgette, season with salt
   and pepper and simmer for 5 more minutes.


4. Remove from the heat and stir through
   the pesto. Place the lid on the pan and
   leave to stand for 5 minutes.

1 2

‘Quinoa is high in protein and is a great alternative to rice – this is like a risotto’

CALS 134

COOK

25 MINS

CALS 299

COOK

30 MINS

RECIPES

Pip Payne

PHOTOGRAPHS

Chris Terry