Use up kitchen cupboard ingredients for home cooking with maximum flavour and minimum cost with recipes from chef Rosie Sykes’ new book, Every Last Bite.
WORDS: ROSIE SYKES. IMAGES: PATRICIA NIVEN.
Tilde’s magic wrap
Serves 2
● 2 eggs
● Soy sauce, splash
● 1 tbsp water
● Salt and black pepper, to taste
● Light olive oil
● 10g butter
● 2 flour tortillas
● 2 spring onions, finely sliced
● 80g bean sprouts
● ½ carrot, cut into ribbons
● 50g sustainable frozen cooked
North Atlantic prawns
● Lime juice, to taste
● Chilli oil, to taste
● Coriander, few sprigs
1. Whisk the eggs with the soy sauce, water, and salt and pepper. Heat the oil in a medium frying pan over a medium heat, add half the butter and pour in half the egg mixture. Leave the egg to set on the base, until about 60 per cent set.
2. Drop 1 tortilla on top of the egg mix and leave to cook through. Remove to a plate, egg-side up, and repeat the process with the remaining wrap. Keep the first one warm, covered with a clean tea towel.
3. When both are ready, top the wraps by laying on spring onions, bean sprouts, carrot and prawns down one side of the eggy flatbread, then season to taste with soy sauce, lime juice, chilli oil, salt and pepper. Finish with coriander, then roll the whole thing up to eat.
● Bean sprouts are good value but tend to come in large packets. If I have any left over, I like to pickle them to extend their life, then use to pep up salads and sandwiches. To make the pickle, cut the bean sprouts into bite-size pieces and sprinkle with salt. Heat light vinegar, such as rice vinegar, with sugar to taste, enough to completely cover the veg. Add aromatics such as coriander seeds or star anise. Once the pickling liquor has simmered for a few mins, pack the veg into a sterilised jar and pour over the liquid. Once cold, seal and store in the fridge for up to 2 weeks.
Cauliflower farfalle
Serves 4
● 1 cauliflower, 400g, broken into
bite-size florets, leaves included
● 2 red onions, cut into eighths
● ½ lemon, diced small, skin on
● Chilli flakes, pinch
● 1½ tbsp light olive oil
● 400g farfalle pasta
● Sea salt and black pepper
For the dressing:
● 75g walnuts
● 2 garlic cloves, chopped
● Flat-leaf parsley, handful
● 80ml light olive oil
● ½ lemon, juice
● 50g Parmesan or pecorino, grated
