How freelancers can detach from billable time
It’s Saturday morning. After kicking back on Friday night, I thought I had signalled ‘weekend mode’ to my mind. Sadly, and I’m not proud to admit i...
Cook and travel writer John Gregory-Smith is the author of several excellent books. This recipe – delicious warm or cold – is a great one to get you through a day (or two) at the desk, and is taken from Orange Blossom and Honey. John’s next book, Saffron in the Souks will be published by Octopus Books in May this year.
The Atlas Mountains are a huge pull for keen trekkers looking for challenging peaks and spectacular scenery – as well as for wandering chefs in search of authentic Berber cuisine. I was staying in a tiny village called Tacheddirt to learn about traditional barbecue, and on my last night there, a trekking guide called Abdul arrived at my friend’s house, starving hungry. He knocked up a frittata made with spiced vegetables, herbs, olives and egg. Served with masses of soft bread, it was perfect for anyone who had had a long day on the mountain. And if you’re not on the mountains, it’s superb served with a fresh salad as a light lunch.
2 tablespoons butter
1 tablespoon olive oil, plus a little extra for greasing
1 onion, finely sliced
2 red peppers, deseeded and finely sliced
4 garlic cloves, finely sliced
2 tomatoes, finely chopped
2 tablespoons tomato purée
100g pitted black olives, roughly chopped
1 teaspoon paprika
¼ teaspoon ground cinnamon
2 teaspoons ground cumin, plus a pinch for the eggs
1 teaspoon ground black pepper
1 teaspoon ground ginger
A large handful of finely chopped coriander leaves
6 free-range eggs
50g Cheddar cheese, grated
Image Credit: Martin Poole
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