In its Eat Well for Less series, OFM asked 10 chefs to make a meal for four whose ingredients cost £5 or less – barring items that would already be in the household cupboard, such as olive oil, soy sauce, dried herbs and spices.
I have to hold my hands up: this is a bit of a make-believe dish as I have just put two of my favourite things together: chickpea curry and crunchy egg brik. This is perfect if you're feeling a bit out of pocket and need something quick, comforting and nourishing. It's balanced, protein-rich, and so delicious you won't notice the absence of meat. I'm a fan of tinned chickpeas; of all pulses they suffer least from the canning process and are extremely cheap.
olive oil
cumin seeds 1 tsp
chilli powder ½ tsp
turmeric a pinch
ground coriander 1 tsp
onion 1, chopped
garlic 1 clove, chopped
tomato 1, chopped
chickpeas 1 tin
red wine vinegar
fresh red chilli 1
cucumber ½
coriander 1 bunch, leaves picked
filo sheets 1 x 270g pack
free-range eggs 4
dried chilli
TOTAL £4.71 from Sainsbury's
In a large pan over a medium heat, add a good splash of oil and when it's hot, add the cumin seeds. When they begin to crackle (work quickly so the spices don't burn), add the chilli powder, turmeric and ground coriander.
Stir together, then immediately add the onion and garlic and a pinch of salt. Gently fry for 5 minutes until the onion has softened, then stir in the tomato. Cook for 3 minutes, then add the chickpeas, a dash of vinegar and a dash of water and season well. Bring to the boil, then simmer for 10 minutes until the chickpeas have broken up a little.
Meanwhile, finely chop the fresh red chilli, place in a little bowl and pour over enough oil to cover. Using a peeler, peel the cucumber into thin strips and place in a bowl. Rip over a handful of coriander leaves and season well. Add a splash of vinegar and oil, toss together and put to one side while you prepare the eggs.
On a flat surface, lay out four sheets of filo pastry and fold them in half to make a book. One at a time, crack an egg into the centre of each and using your fingers, spread the white out over the bottom half of the book. Season with a little salt and a very small pinch of dried chilli, then fold over the top half of the book and push the pastry together to seal.
When you have done all four, heat up 1cm of olive oil in a large pan over a high heat. Fry the parcels, in batches if necessary, for 1 minute on each side until golden and crisp and the yolk is cooked to your liking. Remove from pan and drain on kitchen towel.
Stir the remaining coriander into the chickpeas and divide between flattish bowls. Top each with an egg brik and a handful of cucumber salad. Finish off with a good drizzle of chilli oil.
Dock Kitchen, Portobello Docks, Kensal Road, London W10. Stevie Parle is the food columnist for the Saturday Telegraph
To order Spice Trip by Stevie Parle and Emma Grazette (Square Peg, £20) for £14 with free UK p&p go to Guardian Bookshop
