A spice-rich twist on a classic soup, and poached eggs with garlic yoghurt and green chutney

While purists might scoff and find the combination of spices in my French onion soup a little blasphemous, do give it a shot. Nigella seeds are the best flavour-enhancer for onions, while using ghee instead of butter adds a warm, nutty, caramel flavour. Then, my Indian-inspired twist on çılbır, the classic Turkish breakfast of poached eggs with yoghurt. It features my go-to poached egg method, which I learned from Nigella Lawson.