Simple Sunday dinner idea: Roast fennel, squash and chorizo frittata
Even fennel-phobes will enjoy this baked frittata recipe.
Fennel takes on a whole new world of flavour when roasted: gone are the brassier aniseed notes, and in their place comes an altogether more rounded and buttery deliciousness, sure to win over even the most ardent fennel-phobe.
A simple baked frittata is an incredibly easy and satisfying way to put dinner on the table and is ideal for anyone with an aversion to making pastry.
Roast Fennel, Squash, Chorizo & Basil Frittata
Serves 6-8
300g fennel, outer leaves removed, cut into 2cm thick wedges
Everyday inspiration starring the humble egg
Credit: Ryland, Peters and Small
How do you like your eggs in the morning? Or in the middle of the afternoon, early evening or night, for that matter? As the name suggests, Eggs All Day (Ryland, Peters & Small, £16.99) is all about celebrating these humble ingredients, with dishes from around the world guaranteed to inspire you and your half-dozen, no matter when you plan on cracking them out.
The approach
The book is a compilation of recipes from a number of food writers, including Fiona Beckett, Ghillie Basan and Jordan Bourke, compiled by the publisher. Consisting of brunch dishes, canapés, mains, puddings and even drinks, the collection covers everything from poaching and frying to incorporating eggs into soufflés, custards and cocktails. Though many of the dishes (breakfast baps, baked eggs, fresh pasta) are variations on a well-known theme, there are some lesser-known dishes from corners of the globe that offer something new t