Cook This: 3 recipes from Honey & Co. Daily, including herby chicken burgers

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“It comes together so quickly, and it’s so delicious. It’s so much more than the sum of its parts,” he adds. “You come home, you slice the bread, you put it in the toaster, you do your pea thing, you fry the egg, dinner is there, and it is so satisfying. It’s just such a perfect moment. This is what I want to project to everyone. This is what this book wants to give you, so enjoy it.”

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CHILI PEAS AND GOAT’S CHEESE WITH FRIED EGG ON TOAST

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“It’s so much more than the sum of its parts,” Itamar Srulovich says of the cover dish, chili peas and goat’s cheese with fried egg on toast. Photo by Patricia Niven

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Serves: 2 for a light brunch, using just one pan

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For the chili peas:
200 g (7 oz) frozen peas (or fresh peas, in season)
1 tsp salt
2 tbsp olive oil
3-4 spring onions (scallions), finely sliced (30 g/1 oz)
2 garlic cloves, peeled and finely sliced
1 small bunch of basil, leaves picked (about 15 g/1/2 oz)
1/2 tsp mild chili flakes (Aleppo or pul biber), plus more to serve

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For the eggs on toast:
2 thick slices of toasted dark rye sourdough (or other bread of your choice)
100 g (3 1/2 oz) soft goat’s cheese (or ricotta, if you prefer)
2 eggs
A drizzle of olive oil, for frying
Flaky sea salt (kosher salt) and freshly ground black pepper

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Step 1

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Add 400 mL (14 fl oz) of water to a frying pan and bring to the boil. Add the peas and salt, boil for 3 minutes, then drain and set aside.

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Step 2

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Return the frying pan to the heat and add the olive oil, spring onion and garlic. Sauté for 1-2 minutes, then add the drained peas, basil and chili flakes, mixing well to combine and break up some of the peas.

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Step 3

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Spread the toast generously with goat’s cheese and top each slice with warm peas.

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Step 4

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Return the frying pan to the heat again, add a drizzle of olive oil and crack the eggs in. Season well with salt and pepper and cook to your preference.

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Step 5

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Top each mound of chili peas with a fried egg, sprinkle with more chili flakes, and serve straight away.

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GRAPE AND BEAN SALAD WITH FRIED MANOURI CHEESE

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“We have a little sort of bean obsession, especially the nice-quality beans that you get in a jar,” Itamar Srulovich says of the inspiration for this grape and bean salad with fried manouri (or halloumi) cheese. Photo by Patricia Niven

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Serves: 4

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700 g (1 lb 9 oz) jar of cooked white beans
2 tbsp olive oil
1 red onion, peeled, halved and cut into thin wedges (about 120-130 g/4-4 1/2 oz)
250 g (9 oz) grapes, washed (halved if they are large)
1 tsp flaky sea salt (kosher salt), plus more to finish
1 tsp chili flakes (ideally pul biber or Aleppo, or a pinch of regular ones), plus more to finish
3 tbsp sherry vinegar
170 g (6 oz) round manouri cheese, cut into chunks (or use sliced halloumi)
A few sprigs of fresh mint, leaves picked and roughly chopped (about 10 g/1/4 oz)
2 heads of chicory (red endive), leaves broken off the stem

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Step 1

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Empty the beans into a colander, rinse with plenty of hot water, drain and transfer to a large mixing bowl.

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Step 2

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Heat the olive oil in a frying pan on a high heat, add the onion wedges and fry for about 2 minutes until they just start to soften. Add the grapes, the salt and chili flakes and toss together. Cook for about 1 minute, then add the vinegar to the pan and bring to the boil. Remove from the heat and pour the contents over the beans. Stir well to coat.

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Step 3

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Return the frying pan to the heat and add the cheese chunks, frying for about 2 minutes on each side until golden and warm.

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Step 4

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Add the chopped mint and chicory to the beans, toss to combine, then divide between four serving plates. Top each with a quarter of the fried manouri and a sprinkle of chili flakes and sea salt. Serve warm.

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HERBY CHICKEN BURGERS

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“You put loads of herbs in it, so it’s really fresh and zingy, and then you can load it up with whatever you want to,” Sarit Packer says of these herby chicken burgers. Photo by Patricia Niven

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Makes: 2

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For the burgers:
250 g (9 oz) ground chicken
20 g (3/4 oz) grated Parmesan
1/2 small bunch of dill, finely chopped (10 g/1/4 oz)
1/2 small bunch of basil, finely chopped (10 g/1/4 oz)
1 garlic clove, peeled and minced
3-4 spring onions (scallions), very finely sliced
1/2 tsp freshly ground black pepper
Zest of 1 unwaxed lemon
1 tsp flaky sea salt
40 g (1 1/2 oz) breadcrumbs
Olive oil, for shaping and frying