
Roasted Pumpkin and Fetta Crumble
This savoury crumble works really well with any type of pumpkin and is a total hit with my hungry housemates.
whisk eggs in a bowl with cream, fish sauce and s&p
Heat grapeseed oil in a non-stick pan and lightly fry the spring onions, turmeric, ginger, chilli & garlic over gentle heat until soft
Pour egg mixture into to the pan and after 10 seconds gently fold the mixture from the bottom and edges of the pan using a spatular. The trick with scrambled eggs is to do this only a few times as you don't want to over work or over cook them. Remove scramble from the heat whist they are still silky and moist as they will continue to cook in their own heat once on the plate
Serve scramble on toast and drizzle generously with Ketjap manis, chilli sauce and a sprinkle of fresh coriander
This savoury crumble works really well with any type of pumpkin and is a total hit with my hungry housemates.
A great way to use left over potatoes and totally yummy for a breakfast, lunch or dinner!
Vibrant in colour and subtle in flavour. A lovely summer starter for lunch or dinner
Simply the best ribs you will ever eat!
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.