Crustless Quiche

Derived from the German kuchen, or cake, quiche (or küche in Lorraine) is an open-faced pie with a savoury egg custard filling.

Traditionally, the filling is poured into a pastry base and baked.

We're going to keep it paleo ...

... and make some individual quiches for breakfast.

Pre-heat the oven to 180C and take a baking tray, dropping some silicone moulds one into each pocket.

Place a slice of feta cheese in the bottom of each, add in whatever other ingredients you like - I used scallions, fried bacon pieces and a head of gently boiled tenderstem broccoli.

Whisk up some eggs with a little double cream and pour into the cases. You can make up more egg if you run out.

Grind some freshly milled black pepper over the top and maybe a splash of Tabasco.

Place in the pre-heated oven for 12-15 minutes. Set the timer for 12, check and cook on if need be - you'll know whether it needs a little longer as the egg mixture will still appear like egg white if undercooked. The cooked result should still have a little movement and will soufflé a little.

Turn out onto a place accompanied by a little salad, a few cooked things, whatever you want.

Great for breakfast, easy for dinner ...

Rose Harissa Roasted Butternut Squash

Harissa is a Tunisian spice paste made from a blend of chillis, garlic, herbs and other spices.

Rose Harissa is a gourmet paste that has the inclusion of rose petals, giving a deep colour as well as offsetting the unnecessary burn of the chilli.

The result? One seriously flavoursome paste which retains a good kick!

There are a number of recipes that you could follow to make your own Harissa, but they're all pretty much grinding down chillis, garlic, herbs and spices down in a pestle and mortar, adding in rose petals, grinding some more and softening it all up with oil.

I buy mine. I like the Belazu brand: "Rose petals are one of over forty spices added to give this paste its unique aroma and complex, yet unmistakably spicy, taste. Harissa was originally a staple of Tunisian cooking but is used throughout North Africa as a seasoning or condiment. It has a hot kick to it but the rose petals in the sauce provide a unique balance to the chilli heat."

Harissa can be spread over meat and roasted, added to soups and stews, spread over flat bread, the options almost limitless.

Here, I'm roasting some butternut squash ...

Peel and cut the squash into good sized pieces and place in a bowl. Drizzle some extra virgin olive oil over and add a good tablespoon of Rose Harissa. Stir well to ensure the squash pieces are covered.

Transfer to an overproof dish and roast at 150C for 30-40 minutes.

The squash should be cooked through but not soggy. The taste? Sweet, sour, hot and gorgeous throughout!

Serve with complimentary foods, such as slow cooked lamb, mutton or goat, strong green vegetables, bitter leaves and soft feta cheese.

Walnut Oil Hinted Scallops over Cauliflower Puree

Dropped into Cauliflower Stalk Soup to perk up some interest in what is otherwise a pretty bland dish, scallops are also perfect partners to the other part of a cauli - the flower.

The unique aromatic flavour counterpoints the depth and sweetness of scallops in a perfect display of one hand washing the other.

Simple to put together ...

Take a few florets and steam them. Steaming keeps the best of the flavour.

Puree and set into the middle of a wide bowl or plate.

Meanwhile, warm a little butter in a frying pan until it just browns and drop the scallops in.

Scallops should need little more than a half a minute on each side to just colour up and warm through, while retaining all the softness.

Set the scallops onto the cauliflower puree.

For a more sensuous experience, add in just a little horseradish or even daikon into the puree and maybe a drop of walnut oil onto each scallop.