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Annabel Langbein: The Free Range Cook: Through The Seasons


Vegetarian Hangover Cure

Vegetarian Hangover Cure


Prep time 5 mins

Cook time 10 mins

Serves 2


2 tomatoes, cut in half horizontally

1 tsp sugar

1 tsp curry powder

salt and ground black pepper

80g haloumi, cut into 1cm-thick slices

2 handfuls spinach

2 eggs

To serve (optional)

toasted bread

2 tbsp tomato relish

Mix sugar, curry powder, salt and ground black pepper on a saucer and dip cut side of tomatoes into the mixture. Pan-fry in a little olive oil until softened (about 2 minutes each side).

Pan-fry haloumi in a little olive oil until golden (1-2 minutes each side). Drain on a paper towel. Place spinach in a pot with a little water, cook until just wilted then drain well and season to taste with salt and ground black pepper.

Bring a pot of lightly salted water to a gentle simmer, break in eggs and cook until just set (about 3-4 minutes). Serve on warmed plates with tomatoes, haloumi and spinach. Delicious with toasted bread and tomato relish on the side.