SEPTEMBER

Michael Zee’s
trend
Michael Zee started the
@SymmetryBreakfast
Instagram account in
2014, posting the different breakfast he
created for his boyfriend, Mark, each day.
Each image is styled and shot beautifully
with the two dishes mirroring each other
perfectly. SymmetryBreakfast now has more
than 550,000 followers, which reflects just
how much breakfast and brunch has
exploded as a trend. Michael’s now collected
80 inspirational recipes from around the
world for his first book.
“We’re more time-poor than ever before,
trying not to work overtime, have quality
moments with family, catch up with friends.
The easy answer is to extend your busy life
into the mornings.
I like the diversity of breakfast too, it’s the
only meal that can be sweet or savoury,
involves copious amounts of latte art and
occasionally a pretty cocktail, looks
particularly good in the morning light,
when shadows are at their softest.
If, like me, you love shakshuka but have had
it a few too many times, then give this one
a try: eggs fried in a spiced cumin and
coriander butter, with finely diced celery and
onion, served with my twist – crispy pitta
chips and a herby labneh to dip.”
Special eggs
from Baghdad
(Baghdad
baid masus)
45 MINUTES | SERVES 2
EASY | V
pitta breads 2
olive oil
za’atar 3tsp
butter 50g
celery 2 stalks, finely chopped
onion 1 medium, finely chopped
garlic 1 clove, grated or finely chopped
cumin seeds 1 1 /2 tsp
coriander seeds 1 1 /2 tsp
hot paprika or chilli powder 1 tsp
eggs 4
labneh 200g (substitute 170g soft cheese
mixed with 30g yogurt if you’re struggling
to source this)
mint, parsley and coriander a handful
of each, chopped
lemon 1, juiced
• Heat the oven to 180C/fan 160C/gas 4.
Split each pitta into 2 so that you have 4
ovals, then cut into strips. Put them on a
baking tray, drizzle with olive oil and sprinkle
with za’atar. Bake for about 10-15 minutes
until crisp and brown around the edges.
• Melt the butter in a large ovenproof frying
pan (or divide between two individual ones)
over a medium heat, then add the celery,
onion, garlic, cumin, coriander and paprika.
Cook for 10-12 minutes until soft.
• Crack in the eggs and keep cooking on
a gentle heat. When they’re just about set
on top, put the pan in the oven with a lid on.
The oven should still be hot (from baking the
pitta) but not switched on.
• In a bowl, mix the labneh with most of the
chopped herbs and lemon juice. Remove the
eggs from the oven and season.
• Serve from the pan at the table, with
dollops of the herby labneh, pitta chips for
dipping and the rest of the herbs scattered
on top.
PER SERVING 760 KCALS | FAT 46.1G | SATURATES 20G
CARBS 51.4G | SUGARS 11G | FIBRE 5.7G
PROTEIN 31.9G | SALT 2.2G
Extracted from
SymmetryBreakfast:
Cook-Love-Share
by Michael Zee,
Bantam Press, £14.99.
Copyright © Michael Zee 2016.
Quick
BITES
Products that team
O have tried and
loved this month
The hunt is OVER, we
have officially found the
best pies in Britain. The
Great North Pie Co.
takes carefully sourced
ingredients like Goosnargh chicken, Cheshire beef and
Lancashire cheese and crafts them into pastry-based
perfection. Menus change seasonally, but look out for our
fave, the stunning wagyu beef mince and onion. £3.95/
pie, various stockists, greatnorthpie.co
It’s hard to find cereal that’s not
pumped with sugar or salt but still
tastes good. But Rude Health’s
honey spelt puffs hits the nail on
the head with its limited ingredients
(just honey and spelt) and pleasant,
natural taste. More, please!
£2.85/175g, waitrose.com, ocado.com
The Spice Tailor daals
are seriously comforting.
The Black Makhani daal is
rich and spicy with a tangy
tomato sauce – eat alongside a curry or on its own with
rice and roti. £2.89/300g. waitrose.com
Editor Laura was a judge at this year’s
World Marmalade Awards, and this
grown-up bitter Aperol marmalade
from The Artisan Kitchen really
stood out – so much so it was given
a double gold. Superb texture and
moreishly good flavour. £6/200g,
theartisankitchen.co.uk
The Wasabi Company has launched
a range of premium Japanese products
to add depth to broths, sushi and stir-fries.
We love the aromatic, citrussy punch
of this fresh yuzu juice. £14/200ml,
thewasabicompany.co.uk »
RECIPE: MICHAEL ZEE. PHOTOGRAPHS: ROB STREETER. STYLING: OLIVIA WARDLE. FOOD STYLING: ANNA GLOVER, ADAM BUSH.
12 Omagazine.com September 2016