Recipes:Salmon frittata

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Ingredients

• 2 red onions, cut into 5 mm (¼ inch) slices
• 2 tablespoons olive oil
• 150 g (5½ oz) baby English spinach leaves
• 8 eggs
• 2 spring onions (scallions), finely chopped
• 200 g (7 oz) sliced smoked salmon
• 100 g (3½ oz) ricotta cheese

Method

1. Preheat the grill (broiler) to high. Spread the onion on a lightly greased tray, lightly brush the onion with a little oil and cook for 2–3 minutes, until browned. Flip the onion over, brush with a little more oil and grill for 2–3 minutes. Remove from the tray and set aside. Turn the grill down to medium.

2. Blanch the spinach in a pan of boiling water for 30 seconds. Drain, refresh in cold water, then squeeze out any liquid. Chop the leaves.

3. Beat the eggs in a bowl, season, then stir in the spinach and onion. Heat the remaining oil in a 20 cm (8 inch) non-stick frying pan, add the spring onion and sauté over medium heat for 1 minute, until soft. Stir the spring onion through the egg, then pour the mixture into the pan. Arrange the salmon and ricotta over the frittata.

4. Cook the frittata on the stovetop over medium heat for 10 minutes, moving the pan around over the heat. When the frittata is half cooked, put the pan under the grill and cook for a further 5–10 minutes, or until the top is golden brown and the frittata is cooked through. If it starts to brown too quickly, cover it with a piece of foil.

5. Turn out onto a plate and cut into wedges. This is good with sour cream on the side.

Recipes : Spaghetti nicoise

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Ingredients

• 350 g spaghetti
• 8 quail eggs (or 4 hen eggs)
• 1 lemon
• 550 g tinned tuna in oil
• 60 g pitted and halved kalamata olives
• 100 g semi-dried tomatoes, halved lengthways
• 4 anchovy fillets, chopped into small pieces
• 3 tbsp baby capers, drained and rinsed
• 3 tbsp chopped flat-leaf (Italian) parsley

Method

1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, place the eggs in a saucepan of cold water, bring to the boil and cook for 4 minutes (10 minutes for hen eggs). Drain, cool under cold water, then peel. Cut the eggs in half (or the hen eggs into quarters). Finely grate the zest of the lemon to give 1 teaspoon of grated zest. Then, squeeze the lemon to give 2 tablespoons juice.

2. Empty the tuna and its oil into a large bowl. Add the olives, tomato halves, anchovy, lemon zest and juice, capers and 2 tablespoons of the parsley. Toss the pasta gently through the tuna mixture. Garnish with the egg and the remaining parsley to serve.