Fast & fresh

Rustle up these quick recipes to save time and money - they can be made in 30 minutes or fewer, but are still special enough to serve guests

- CASSIE BEST & MIGUEL BARCLAY

Green shakshuka with harissa & crispy shallots

It's so simple to throw together this comforting one-pan winner for brunch or supper. You can also adapt it with any veg or herbs you have in the back of the fridge, or sprinkle in extra chilli if you like more heat. The secret ingredient here is the preserved lemon, which adds citrussy freshness. If you can't get hold of it, you can simply use extra lemon zest.

SERVES 2-4 PREP 10 mins COOK 20 mins EASY V

4 tbsp olive oil

2 shallots, thinly sliced

1 large onion, finely chopped

2 leeks, sliced

3 garlic cloves, crushed

2 tsp cumin seeds

1 preserved lemon, rind only, finely chopped

250g leafy greens (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped

150g frozen peas large bunch of coriander, mint or dill (or use a mixture), chopped

4-6 eggs

½ lemon, zested and juiced

2 tbsp harissa

100g feta, crumbled (vegetarian, if needed) toast or warmed flatbreads, to serve

100g natural yogurt

1 Heat 3 tbsp oil in a deep frying pan over a medium heat and fry the shallots for 5 mins, stirring occasionally until crisp. Scoop out using a slotted spoon and set aside on a plate lined with kitchen paper. Season with a little salt.

2 Reduce the heat to medium-low, add the remaining oil to the pan and cook the onions and leeks for 10 mins until softened but not coloured. Add the garlic, cumin and preserved lemon, and stir-fry for 1-2 mins until aromatic.