1 I N G R E D I E N T – 3 WAY S
EXCELLENT EGGS photographs LOUISE HAGGER
Discover new ways to use this versatile ingredient with Melissa Thompson, including a twist on the classic scotch egg, plus another picnic staple, quiche
E
ggs are in a class of their own: they can complete a meal, perform magic by binding other ingredients together and even provide sustenance all on their own. I love scotch eggs, and my arancini-inspired version is a brilliant way to use up any leftover risotto. Egg and prawn mayonnaise is a dish that was introduced to me by an Icelandic student who stayed in our family home when I was little. It sounds simple – and it is – but it’s also delicious, and makes a lovely breakfast or lunch when you need something quick and filling. My quiche recipe celebrates asparagus season – I use crème fraîche to give it a nice tartness, which pairs well with the salty feta.
Melissa is one of our regular columnists as well as running recipe project Fowl Mouths, through which she innovates in the kitchen and helps to drive change in the food industry. She’s a vocal advocate for the promotion of black and minority ethnic people in this field, and in 2021 earned the prestigious Food Writing Award by the Guild of Food Writers. @fowlmouthsfood
50 BBC Good Food Middle East May 2022
