Katrina says: “Very few dishes can right the world as quickly as some sunshine-hued eggs swimming in flavour-heavy sauce; it is a perfect call to arms for those days you need to feel alllllll the feelings. Other than the bagel seasoning to finish, the key to building flavour at warp speed here is the pancetta and smoked semi-dried tomatoes.” 

Serves 4

Ingredients

• 4 slices of sourdough, roughly torn
• 3 tablespoons olive oil
• 1 red onion, peeled and diced
• 150g (5½ oz) chopped pancetta
• 3 garlic cloves, peeled and chopped
• 80g (2¾ oz/½ cup) smoked semi-dried tomatoes, chopped
• 2 teaspoons aleppo pepper, or to taste
• 400g (14 oz) tinned crushed tomatoes
• 25g (1 oz/¼ cup) grated parmesan
• 4 organic free-range eggs
• 4 tablespoons bagel seasoning (see below)
• 1 tablespoon oregano leaves to scatter

Method

Preheat the oven to 180˚C (350˚F).

Add the sourdough chunks to a roasting tin, then drizzle with 2 tablespoons of the olive oil. Give it a quick toss to coat the bread in the oil, then bake in the oven until lightly browned and crisp, about 5 minutes.

While the croutons are baking, add the remaining olive oil to a large frying pan over medium heat. Once hot, add the onion and pancetta, stirring occasionally until the onion has softened and the pancetta has started to crisp. Add the garlic, smoked semidried tomatoes and aleppo pepper and cook until the tomatoes are breaking down a little and the mixture is fragrant. Add the tinned tomatoes to the pan and cook, stirring often to prevent catching. Cook for about 5 minutes or until the mixture has thickened and reduced slightly. Gently push the bread croutons into the tomato mixture. Sprinkle with the parmesan.

Using a wooden spoon, gently create four divots in the tomato mixture. Crack an egg into each divot and cover the pan with a lid. Cook until the egg whites are just set and no longer translucent, but the yolks are still decadent and runny.

Scatter the bagel seasoning and oregano leaves over the top and serve.

Bagel seasoning

Makes 70g

Ingredients

• 1½ tbsp poppy seeds
• 1½ tbsp sesame seeds
• 1 tbsp dried minced garlic or garlic powder
• 1 tbsp dried minced onion
• 2 tsp sea salt flakes (smoked if you happen to have it)
• 1 tbsp nutritional yeast flakes

Method

Combine all the ingredients in a bowl, then pour into an airtight screw-top jar. Keeps for a few months.

Katrina says: “This is a representation of everything that is good about summer. Sweet lightly acidic tomatoes and juicy, succulent peaches with crisp, teethsqueaking halloumi. It’s hands-down one of my favourite things to eat after hot and salty days at the beach.” 

Serves 4 as part of a spread

Ingredients

• 500g (1lb 2oz) mixed medley cherry tomatoes, halved
• 4 peaches, stoned and sliced
• generous handful of basil leaves
• 1 tablespoon olive oil
• 180g (6½ oz) block halloumi, sliced lengthways

For the bagel seasoning dressing:

• 5 tablespoons olive oil
• 2–3 tablespoons bagel seasoning (see recipe above)

Method

Make the bagel seasoning dressing by placing the ingredients in a bowl. Stir to combine, then set aside until ready to serve.

Add the tomatoes, peach slices and basil to a serving bowl. Toss very gently to combine – trying to avoid bruising the peach slices.

Add the olive oil to a frying pan over medium–low heat. Add the halloumi and cook for 1–2 minutes or until golden on one side and beginning to soften. Gently flip the slices and cook the other side until golden.

Top the tomato and peach salad with the halloumi and spoon the dressing over the top. Serve immediately.

Bulk it out for last-minute table gatherers

• Add some sourdough croutons
• Add some prosciutto
• Add some grilled chicken, mackerel or lamb

Katrina says: “Everything seems better in Italian. In English these are just dumplings, but in Italian, gnudi. To stretch this recipe a little further, you could add some Bloody useful red sauce (page 124), and crisp pancetta. I’ve included a weight for the spinach, which seems entirely laborious. Just use a couple of big, scurvy-avoiding handfuls – that should do it.” 

Serves 4

Ingredients

• 150g (5½ oz) baby spinach
• 500g (1lb 2oz) firm ricotta
• 2 organic free-range egg yolks
• 1 tablespoon finely chopped flat-leaf (Italian) parsley
• 1 tablespoon finely chopped dill
• 50g (13/4 oz) parmesan, finely grated, plus extra to serve
• 200g (7 oz) or up to 280 g (10 oz) plain (all-purpose) flour
• 90–120g (3–4½ oz) unsalted butter
• 1½ teaspoons oyster sauce
• 1 tablespoon bagel seasoning (see recipe above) per serve

Method

Very, very briefly run the spinach under some running water, then place in large dry frying pan over high heat and cook for about 30 seconds. Transfer the softened spinach to a sieve and press out any excess moisture. Add to a food processor and pulse until coarsely chopped. Turn out into a mixing bowl.

Place the ricotta, egg yolks, herbs and parmesan in a bowl and stir to combine. Add the flour and use your hands to incorporate it – you want to make a dough that has only just come together.

Tip the dough out onto a lightly floured surface and knead lightly until smooth. Divide into three pieces, then roll each piece into a log shape until about 1.5 cm (½ in) in diameter. It will be about 65 cm (26 in) long. Cut into 2 cm (3/4 in) lengths and gently

squeeze the pieces in the centres to make a shape like a bow tie.

Cook the gnudi in batches in a large saucepan of salted boiling water. They are ready when they all suddenly bob to the surface like happy little life buoys. Transfer with a slotted spoon to a tray.

Place a frying pan over medium heat. Add the butter and, once foaming, add the oyster sauce and stir quickly to incorporate.

Add the gnudi and toss until starting to brown and caramelise on the edges. Season to taste, then transfer to serving plates.

Sprinkle with the extra parmesan and the bagel seasoning. Serve with additional parmesan and bagel seasoning on the side. Because more is more.

From Salt to Jam by Katrina Meynink (£22, Hardie Grant) is out now