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By Wednesday, you’ve worked your way through your weekend leftovers and now have a random amalgamation of food items that Ready, Steady, Cook would struggle to make a meal out of – remember that show?
Maybe you’ve already started into the “brinner” recipe book of cereal for dinner. But before you crack out the good non-stick pot for scrambled eggs on toast, there are simple ways to bring your quick midweek meals to life – and fast.
Originally whipped up for brunch, this tasty dish has also been known to pop up at our lunch and dinner. It’s easy to make for one as well (unless you’re particularly famished), just halve the ingredients and pop the leftover chickpeas in a bowl in the fridge.
Harissa is a spicy chilli paste or sauce found in northern African countries. There are lots of brands and variations available, but we like to keep it simple, that’s why Harry Brand is great – it’s just water, red chillies, fresh garlic and salt.
Extracted from A Simple Table by Chi-San Wan and Natali Stajcic (Yellow Kite, approx €29).