2 eggs
olive oil
Drain and slice the cheese and sandwich it between the slices of bread, pressing them firmly together.
Lightly beat the eggs, then strain them into a shallow dish. Put the sandwiches in the egg and leave them for a few minutes to soak it up, turning them over once.
Heat a little olive oil in a frying pan and fry the sandwiches on both sides until they are golden brown and crisp. Drain them quickly on kitchen paper and serve at once.
SERVES 2
BUTTERY SCRAMBLED EGGS ON TOAST
2 slices of bread
butter
4 eggs
salt and freshly ground black pepper
Toast the bread, botter it and keep it warm. Lightly beat the eggs and season with salt and pepper. Melt a knob of butter in a saucepan. When it sizzles, add the eggs and cook over a low heat for a few minutes, stirring. Just before the eggs set, move the pan from the heat and, to make the scrambled eggs extra delicious, stir in a few slivers of butter. The eggs will continue to cook in the heat of the pan. Pile the scrambled eggs on to the toast and serve at once on warmed plates. SERVES 2
VARIATIONS
1 WITH FRESH HERBS
Add 1–2 tablespoons of chopped fresh herbs at the end of the cooking time, along with the extra butter.
2 PIPERADE
Piperade takes longer to cook than plain scrambled eggs but it is nice when you want something a bit more substantial.
Melt 25g/1oz butter in a pan then add 1 large onion, peeled and chopped, and 1 green pepper, de-seeded and chopped. Cover and cook for 10 minutes, until soft but not browned, then add 450g/1lb tomatoes, skinned and chopped, and 1 clove of garlic, crushed. Cook gently, uncovered, for about 10 minutes, until the vegetables are soft but not mushy. Meanwhile, toast and butter 4 slices of granary or wholewheat bread, cut it into lingers and keep it warm. Lightly beat 4 eggs then pour them into the pan with the vegetables and stir gently until they begin to set. Remove from the heat (the eggs will continue to cook in the heat of the pan), season and serve immediately with the toast fingers.
CLUB SANDWICH
A good way of using up the other half of the avocado is to make the guacamole; mash the avocado with 1 skinned, chopped tomato and some finely chopped chilli; then add plenty of chopped fresh coriander and season to taste.
3 slices of wholewheat bread
butter
2 lettuce leaves
1 small tomato, sliced
mayonnaise or mustard
1/2 small avocado
salt and freshly ground black pepper
4 cocktail sticks
4 stuffed olives
Toast the bread, butter one piece and arrange the lettuce, tomato and a little mayonnaise or mustard on top. Cover with another piece of toast, buttered on both sides. Peel, stone and slice the avocado, arrange on top of the toast and season with salt and pepper. Butter the third piece of toast and place, butter-side down, on top of the avocado. Press down on the sandwich, cut it into quarters then spear each quarter with a cocktail stick and decorate with a stuffed olive. SERVES 1
CAMEMBERT TOAST WITH APRICOT JAM
I love the combination of Camembert cheese and something sweet. If you find the jam too sweet, however, mango chutney is also very good.
1 slice of wholewheat bread
2 portions of Camembert cheese
2–3 tsp good-quality apricot jam
2–3 tsp chopped hazelnuts
Heat the grill and toast the bread on both sides. Mash the Camembert roughly on the toast then put some dollops of apricot jam on top of that. Grill until the cheese has melted then sprinkle with the nuts and grill again until lightly browned. SERVES 1
OPEN SANDWICHES & PAN BAGNAT
RADICCHIO AND CREAM CHEESE
75g / 3oz cream cheese or curd cheese
2 slices of dark rye bread
a few radicchio leaves
2 dill-pickled cucumbers, sliced
sprigs of fresh dill (optional)
Spread about half of the cream or curd cheese on the bread, then press the radicchio leaves on top of that. Spoon the remaining cheese on top, then arrange slices of dill-pickled cucumber on top of that and finish with a sprig of fresh dill, if you like. SERVES 2
BRIE AND RED ONION
mayonnaise
2 slices of wholewheat bread
2–4 little gem lettuce leaves
50g / 2oz Brie
3–4 slices of red onion
a few walnuts
Spread a thin layer of mayonnaise on the bread then arrange the lettuce on top, pressing it down into the mayonnaise to make it stick. Slice the Brie thinly then arrange it on top of the lettuce with the red onion slices and sprinkle with a few walnuts. SERVES 2
EGG AND OLIVE
2 slices of white poppyseed bread
mayonnaise
4 frisée lettuce leaves
1 hard-boiled egg
6 black olives
paprika pepper
Spread the bread with a thin layer of mayonnaise then arrange the lettuce on top. Chop the hard-boiled egg into chunks and mix with a little mayonnaise to moisten. Divide this mixture between the bread slices and garnish with the olives and a little paprika. SERVES 2
PAN BAGNAT
You can vary the filling for pan bagnat according to your taste and what is available: try adding slices of cheese, hummus with some olives, or any of the fillings for pitta pockets (see here). The main thing is to be generous with the filling.
1 long French slick
450g / 1lb tomatoes
salt and freshly ground black pepper
1 lettuce
225g / 8oz Mozzarella cheese
1 large avocado
lemon juice
fresh basil leaves
Cut the French stick into quarters. Slice each piece open and scoop out most of the crumb. Slice the tomatoes and sprinkle with salt. Wash the lettuce and spin or pat dry; slice the Mozzarella cheese; stone, peel and slice the avocado and sprinkle the slices with lemon juice, salt and pepper. Fill the bread with layers of the ingredients, adding lorn basil leaves and seasoning to each layer. If you are eating the sandwiches later, wrap them tightly and keep in the fridge until needed. SERVES 4
(top) Pan Bagnat and (bottom) Open Sandwiches
PITTA POCKETS
Pitta breads make very convenient containers for all kinds of delicious ingredients that would be too moist or bulky to put in a sandwich. Salads and stir-fries can be piled into warmed pitta pockets; grilled vegetables, too, freshly cooked and still sizzling; and simple mixtures of beans, vegetables, cheese and hummus. Here is a selection of fillings.
SPICED CHICK PEAS
A tomato, sliced into quarters or eighths, is nice added to this for a change.
1 onion, peeled and finely chopped
2 tbls olive oil
2 garlic cloves, crushed
1 tsp cumin seeds
1 × 425g / 15oz can chick peas, drained
2 pitta breads
4–6 lettuce leaves
4 tbls thick Greek yogurt, or a mixture of yogurt and good-quality mayonnaise
salt and freshly ground black pepper
paprika pepper
Fry the onion in the oil, with a lid on the pan, for 5 minutes. Stir in the garlic and cumin seeds, cover again and cook for a further 2–3 minutes until the onion is tender. Add the chick peas to the onion and cook for 4–5 minutes, until heated through and perhaps lightly browned in places. Warm the pitta breads under the grill then cut them lengthwise in half. Gently open up each half and put in the lettuce, tearing it as necessary, then spoon in the chick pea mixture. Season the yogurt or yogurt and mayonnaise, spoon on top of the chick peas and sprinkle with a little paprika pepper. Serve at once. SERVES 2
AUBERGINE WITH PESTO
You can sprinkle the aubergine with salt, leave it for 30 minutes, then rinse it if you wish; this isn’t usually necessary as a precaution against bitterness, but it can reduce the amount of oil the aubergine absorbs.
1 large aubergine
olive oil
2 pitta breads
1–2 tbls good-quality bought pesto sauce, or home-made (see here)
salt and freshly ground black pepper
Heat the grill. Cut the aubergine lengthwise into slices about 3mm/1/8 inch thick and lay these on a grill pan. Brush the slices on both sides with olive oil then grill on high for 5–10 minutes, turning them over as necessary, until golden brown and tender. Warm the pitta breads under the grill, then cut them lengthwise in half and gently open up each half. Mix the aubergine slices with pesto to taste, season, then spoon them into the pitta breads and serve at once. SERVES 2
GREEK SALAD
4–6 lettuce leaves
small piece of cucumber
2 small tomatoes
4 spring onions
a few black olives, stoned
2 tbls olive oil
2 tsp wine vinegar
salt and freshly ground black pepper
125g / 4oz feta cheese
chopped fresh mint or oregano
2 pitta breads
Wash the salad ingredients then tear the lettuce, dice the cucumber, slice the tomatoes, chop the spring onions and put them into a bowl. Add the olives, oil, vinegar and a grinding of pepper. Cut the feta into cubes and mix it with the other ingredients, then add the fresh mint or oregano and a little salt if necessary. Warm the pitta breads through under the grill, then cut them lengthwise in half, gently open up each half and fill with the feta mixture. SERVES 2
COUSCOUS, TOMATO AND MINT
You could use bulgur wheat instead of couscous for a change: prepare it in the same way.
125g / 4oz couscous
50g / 2oz raisins (optional)
2 spring onions
4 tomatoes
2 pitta breads
juice of 1 lemon
4 tbls chopped fresh mint
salt and freshly ground black pepper
Put the couscous and the raisins, if you are using them, into a bowl and cover with boiling water. Leave on one side for 10 minutes. Meanwhile, trim and chop the spring onions, chop the tomatoes and warm the pitta breads under the grill. Drain the couscous and mix with the spring onions, tomatoes, lemon juice, mint and salt and pepper to taste. Split the pitta breads lengthwise in half, gently open each half and fill with the couscous mixture. SERVES 2
RED BEAN AND SWEETCORN
2 tbls olive oil
1 small onion, peeled and chopped
1 small green pepper, chopped
1 × 200g / 7oz can tomatoes
1 × 200g / 7oz can sweetcorn, drained
1 × 225g / 8oz can red kidney beans, drained
salt and freshly ground black pepper
2 pitta breads
Heat the oil in a pan, put in the onion and pepper, cover and cook gently for 10 minutes, or until they are getting tender. Mash in the tomatoes with their juice, cover and cook for a further 10 minutes, then add the sweetcorn and kidney beans. Cook gently for a few more minutes until hot. Season with salt and pepper. Warm the pitta breads under the grill, then cut them lengthwise in half, gently open up each half, fill with the red bean mixture and serve at once. SERVES 2
CHEESE AND CARROT VINAIGRETTE
2 carrots (about 225g / 8oz)
125g / 4oz Cheddar cheese
4 spring onions
2 tbls olive oil
2 tsp wine vinegar
salt and freshly ground black pepper
2 pitta breads
Scrape or peel the carrots then coarsely grate the carrots and cheese into a bowl. Trim and slice the spring onions and add them to the bowl, together with the oil, vinegar and a seasoning of salt and pepper. Mix well. Warm the pitta breads under the grill, then cut them lengthwise in halt, gently open up each half, fill with the carrot mixture and serve at once. SERVES 2
(top) Poppadums with Avocado and Curried Mayonnaise and (bottom) Pitta Pockets with (left) Cheese and Carrot Vinaigrette and (right) Red Bean and Sweetcorn
TORTILLA SALAD ROLLS
The tortillas that you can now buy make a goof fast-food snack, warmed through, filled with through, filled with tasty ingredients and then rolled up. They can be eaten immediately or topped with grated cheese and put under a hot grill to melt the cheese. The remaining tortillas will keep well in a polythene bag in the freezer.
2 tortillas
6–8 iceberg lettuce leaves
2 tomatoes
small piece of cucumber
2 spring onions
4 tbls mayonnaise, soured cream, yogurt or a mixture
hot chilli sauce such as Tabasco
salt and freshly ground black pepper
Put the tortillas into a Irving pan over a moderate heat, one at a time, to warm through, or heat them under the grill. Shred the lettuce leaves and chop the tomatoes, cucumber and spring onions. Mix with the mayonnaise, soured cream or yogurt then add a dash of hot chilli sauce and some salt and pepper to taste. Spread the salad mixture on to the warm tortillas, roll them up firmly and serve at once. SERVES 2
POPPADUMS WITH AVOCADO AND CURRIED MAYONNAISE
2 tsp curry powder
2 tbls mayonnaise
2 tbls plain yogurt
1 tsp mango chutney
salt and freshly ground black pepper
1 avocado
2 tomatoes
squeeze of lemon juice
2–3 poppadums
paprika pepper or fresh coriander
Put the curry powder into a dry saucepan and heat for 1–2 minutes until it smells aromatic. Remove from the heat and mix with the mayonnaise, yogurt, chutney and salt and pepper to taste. Peel, stone and chop the avocado then put it in a bowl. Dice the tomatoes and add to the avocado with the lemon juice and salt and pepper to taste. Put the poppadums on a plate, spoon the avocado mixture on the side and trickle the curried mayonnaise over it. Finish with a sprinkling of paprika pepper or a little chopped fresh coriander. SERVES 1
RED BEAN BURRITOS
2 onions, peeled and chopped
2 tbls olive oil
2 garlic cloves, crushed
1 chilli, de-seeded and chopped
1 tsp cumin seeds
2 tomatoes
l × 425g / 15oz can red kidney beans, drained
2 tbls chopped fresh coriander
salt and freshly ground black pepper
2 tortillas
soured cream to serve
Fry the onions in the oil, with a lid on the pan, for 5 minutes. Add the garlic, chilli and cumin and cook for 1–2 minutes. 
