An adaptable and satisfying bean and tomato feast, a moreish frittata packed with herbs and veg, and a Palestinian take on egg and chips
What better way to welcome the weekend than with the smell and sound of herb-loaded ijeh frying? This is a thick, delicious frittata-like mixture of courgettes, leeks, peas, herbs and eggs, and in Palestine it’s often made with finely chopped onions, too. I always keep a couple of tins of ful (fava beans) in my pantry for those times when I crave a quick and satisfying late breakfast or weekend lunch. When simple toast and butter won’t do the trick and I’m in need of something more substantial and savoury, that’s when fava beans come to the rescue.
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