This last month, I’ve mostly posted about cocktails. If you don’t drink, or just don’t like cocktails, I can only apologise. I didn’t intend to mostly post about cocktails; it’s just that that seems to be all I’ve made in the last month or so. On the rare occasions we’ve actually eaten at home, dinner has been whatever vegetables are in the fridge with whichever tin of pulses are at the front of the cupboard, which I can’t imagine you’re particularly agog to hear about.
Mostly, though, I’ve been eating elsewhere. With friends or with family or with colleagues – or on my own, on a train between a class in one city and cocktails in another. So I’ve not really been cooking all that much. Cocktails, on the other hand – made loads of those.
Next year (which is now this year, alarmingly), I’m looking forward to things slowing down a bit. One class has finished, and another has moved a day to the right, meaning that my in-out-in-out of the flat pattern will no longer be the exact opposite of John’s. We’ll get to eat together again! I’m really looking forward to spending more time with him, to being able to see my friends in places which aren’t the gym, and to having more time to spend here, with you guys.
Recipe after the jump.
I usually make this for breakfast, but it would be just as delicious any time of the day. The recipe’s from Deb Perelman’s excellent Smitten Kitchen Cookbook. If you’re making it for breakfast, it’s worth roasting the potato slices the evening before, to save yourself the half-hour in the morning.
800g waxy potatoes
salt & freshly ground black pepper
115g thick-cut bacon
4 spring onions
85g feta, crumbled
Preheat the oven to 200C (180C fan).
Slice the potatoes 0.5-1cm thick, toss them in a baking tin with 2tbsp of the oil, salt and pepper, then roast for 30 minutes until mostly cooked and starting to go golden-brown. Leave the oven on.
Meanwhile, cut the bacon into matchsticks and fry in a non-stick pan until crisp. Scoop the bacon out and drain it on kitchen paper, then add another tbsp or so of oil to the pan and put in the potato slices in layers.
Sprinkle with the bacon, sliced spring onions and feta. Whisk the eggs with 1/2tsp salt, some black pepper and the milk, then pour this over the potato mixture. Cover and cook over a low heat on the hob for 10 minutes or so, until the edges are beginning to look set, then uncover and finish off in the oven for 15 minutes until the eggs are set and the cheese has melted.