Chef’s table: Spice and spuds

This week, Arun Kapil of the Irish-based Indian food firm Green Saffron (greensaffron.com) has three spicy dishes for you to try

26th January, 2020
Chef’s table: Spice and spuds

Bubble and ‘bhurji’ brunch

Ingredients, serves two

4 large organic or free-range eggs

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

Top chef Gareth Mullins’ lockdown lessons

Bitesize: Your guide to all things hot in food and drink this month

Recipes: Tempting teatime treats from Ballynahinch Castle

Make a place at your table for Ireland’s best condiments