ingredients
Quick and easy, this curry is a delicious way of serving hard-boiled eggs.
4 – 6 eggs
1 large onion
1 tbsp oil
2.5 cm (1 inch) stick cinnamon
1 bay leaf
4 small cardamoms
6 cloves
1 tsp garlic paste
1 tsp ginger paste
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1 tsp garam masala
1 tsp chilli powder
225 g (8 oz) canned tomatoes, crushed
Salt to taste
180 ml (6 fl oz) water or vegetable stock
2 sprigs fresh coriander leaves
2 green chillies
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Ingredients (serves

* 16 free-range eggs, at room temperature
* 1/2 cup thickened cream
* 24 slices day-old wholegrain bread
* 50g butter, chopped
* 2 tablespoons finely chopped chives
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Ingredients (serves 2)

* 2 eggs, at room temperature
* Buttered toast fingers, to serve
*
seasoned salt
* 2 tsp sea salt
* 1/2 tsp cracked black pepper
* 1/4 tsp paprika
* 1/4 tsp ground cumin
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ingredients (serves 4)

* Olive oil, to grease
* 10g butter
* 1 (about 200g) leek, pale section only, thinly sliced, washed, dried
* 1 garlic clove, crushed
* 6 slices (about 75g) mild pancetta, coarsely chopped
* 80ml (1/3 cup) thin cream
* 4 eggs
* Freshly ground black pepper
* 4 slices rye bread, toasted, buttered, cut into fingers to serve
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Ingredients (serves 4)

* 4 beef & cracked
* peppercorn sausages
* 4 bacon rashes, halved
* 4 eggs
* 1 loaf Turkish bread
* 40g baby spinach leaves
* Barbecue sauce, to serve
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