Katrina Meynink
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via Twitter.
If life gives you leftover Easter eggs, make chocolate sauce (plus four more irresistible new ideas)
Use those post-Easter chocolate egg dregs in all manner of fun snacks and desserts.
- Katrina Meynink
Rustic quiche, heavy on the greens, with bagel seasoning
Bagel seasoning adds a different kind of crunch to this free-form and robust vegetarian quiche.
- 1-2 hrs
- Katrina Meynink
Croissant shakshuka bake
Two of my favourite breakfast regulars combine for the ultimate easy share-friendly brunch.
- 30 mins - 1 hr
- Katrina Meynink
Herby egg breakfast sandos with bacon jam
These breakfast muffins for a crowd feature a silky egg slab and sticky bacon.
- 30 mins - 1 hr
- Katrina Meynink
The ultimate Easter (chocolate) tart
This easy-peasy triple chocolate tart is as pretty adorned with Easter eggs as with beautiful in-season fruit.
- 1-2 hrs
- Katrina Meynink
This croissant shakshuka bake makes the perfect Easter brunch (plus more egg-cellent ideas)
A kitchen hero, eggs work around the clock, ready to save the day at breakfast, brunch, dinner or even an Easter dessert.
- Katrina Meynink
Chickpea, brown rice and greens salad with creamy harissa dressing
This salad improves with a good sit in the fridge. The key to its longevity is to coat the chickpeas and grains very lightly.
- < 30 mins
- Katrina Meynink
Agrodolce-style chicken and rice salad with lemon and garlic yoghurt
I’ve turned the traditional Italian sweet-and-sour sauce into a lively dressing that coats the grains and chicken beautifully.
- < 30 mins
- Katrina Meynink
Amatriciana-ish cous cous salad
The beauty of this salad lies in its adaptability; add chilli and whatever deli-style goods you have lurking in your fridge.
- 30 mins - 1 hr
- Katrina Meynink
Lentil and tuna salad with honey Dijon dressing
This is a heavy-hitting serve of protein with the lentils and tuna making it a robust, dinner-worthy kind of salad.
- < 30 mins
- Katrina Meynink