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
Eggs 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 (p88).
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 (p90).
My quiche recipe on page 88 celebrates asparagus season - I use crème fraîche to give it a nice tartness, which pairs well with the salty feta.
Arancini scotch eggs
MAKES 4 PREP 35 mins plus at least 2 hrs chilling and cooling COOK 40 mins MORE EFFORT
1 tbsp sunflower oil, plus extra for deep-frying
1 onion, finely chopped
50g pancetta or smoked streaky bacon, finely chopped
2 garlic cloves, crushed
200g arborio rice
100ml white wine 600ml hot chicken or vegetable stock
50g parmesan, grated
15g cold salted butter
1 tsp cream of tartar (optional)
4 fridge-cold eggs, plus
1 beaten egg
1 tsp milk
100g panko breadcrumbs
50g plain flour dressed salad, to serve (optional)
This story is from the April 2022 edition of BBC Good Food UK.
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This story is from the April 2022 edition of BBC Good Food UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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