‘Some days I don’t have time before leaving for the studio, but several times a week I like to cook breakfast for my family’
Ingredients
Parathas, chickpeas in a tomato sauce (quite aromatic, with chilli, cumin, turmeric and coriander), fried eggs.
We have vegetables sautéed in olive oil. Here we have tomatoes, asparagus, avocado, mushrooms and potatoes.
Yoghurt goes really well with all of this, washed down with English Breakfast Tea.
Being vegetarian, I take pleasure in shopping for veg at Wild Honey on Magdalen Road, near my home in Oxford, or at Willowbrook Farm.
Originally published in ArtReview, December 2019.
