Feature your business, services, products, events & news. Submit Website.
Breaking Top Featured Content:
From baked kimchi rice to custard cream affogato: Yotam Ottolenghi’s egg recipes
Baked eggs nestled in peppers on a bed of pungent sticky rice, followed by little pots filled with baked custard, meringue brittle and a shot of espresso
We may all still be finishing off chocolate eggs from last weekend, but eggs are still where I’m at. With their promise of hope and new life, eggs feel particularly right this weekend, as many of us anticipate Monday’s planned next step out of lockdown. Lots of us feel a bit like an uncooked egg at the moment: wobbly and fragile, encased in our shell. But now it’s time to crack things open. We may have got a bit set in our ways over the past year or so, but don’t forget we’re as protean as eggs themselves: versatile, able to change and to do things differently. We all just need some heat to do so.