flexible

Note: it’s pretty versatile - easily can be adjusted. The core is just spice, tomatos and eggs. Ingredients 2 tbsp olive oil small red onion or 2 x shallots 2 tbsp harissa paste 2 tsp tomato puree 4 tsp muscovado sugar 2 large red peppers (diced) 4 minced garlic gloves 1 tsp ground cumin 2 bay leaves 800g tomatos 4 eggs 120g labneh or feta bunch of corriander salt nb: feel free to add carrots, courgettes, spinach etc....

Ingredients 500g butter 1 cup icing sugar 1 cup cornflour 3 cups flour 1 tsp baking powder Optional mix-ins cinnamon cardamon lemon zest cocoa powder Prep Cream butter and sugar together til pale and fluffy. Mix in the cornflour and flour in batches. Roll the shortbread into 4-6 logs. Refridgerate for up to 3 days. Preheat oven to 150C. Bake for 20-30 mins.