ON MY MENU THIS WEEK: DOZENS OF EGGS, CRATE LOADS OF MATZAH, COUNTERED BY PLENTY OF DRIED
There’s nothing wrong with our favourite Pesach supper but there are plenty more dishes you can enjoy over the festival
Serves: 3 - 4
INGREDIENTS:
3 peppers of various colours 4 large tomatoes
6 cloves of garlic, cut in four A large onion, sliced
6 small potatoes peeled and cut into 2cm dice 6 frozen artichoke bottoms 250g broad beans (or broccoli stalks diced into 2cm chunks)
1 heaped tbsp each of paprika and turmeric
½ - 1 tbsp of hot paprika (if you want it hot)
Salt, pepper
350ml sunflower oil
6 eggs
METHOD:
Wash the peppers and the tomatoes and halve them. Remove the seeds from the peppers, and cut them in pieces roughly 2cm x 2cm. The size is not crucial, you