How to use your  ElectricKit Hobs

Hello ElectricKit lovers, here is one for your independent hobs.

Information about your ElectricKit Hobs

You do know, don’t you, they can be anything you want? They can be for boiling (no.8 – takes about 8-9 minutes to heat up  with the lids  down – don’t leave the lids down!).  They can be number  7 (slightly less frantic than boiling – rarely used in our house), and numbers in between for simmering soups etc

Sooo- let’s start.  Today we are going to make something delicious and yummy and you won’t be able to stop eating it.  It is a Mess of a lunch, with a little tidy up at the end.  This recipe is inspired by Anna Jones – find her wonderful recipes here


You will need

2 leeks, finely shredded

A tablespoon of olive oil or coconut oil

Sprinkling of turmeric, fennel seeds, mustard seeds, Garam Masala and an extra knob of butter

400g of potatoes cut into small pieces

And a small squash deseeded but no need to peel, also cut into small pieces

A large handful of mixed herbs and about 4 tablespoons of yogurt or crème fraiche

Half a tin of Cannellini beans


Half a lemon

4 free range eggs

And some grated cheese for good measure

Butternut Squash Mess

Butternut Squash Mess ingredients

What to do :-

How to use your ElectricKit Hobs

Both of your Hobs are set to temperature by a dial – 1-8


Choose your hob and turn it to no 6, wait for it to heat up (about 5-6 minutes).  Add the shredded leeks to a non-stick pan with a little oil or coconut oil and stir gently from time to time.

Into the pan, sprinkle your chosen tasty seasoning – I used mustard seeds, turmeric and a dash of Garam, Marsala

On your other hob, (set at number 8) Add the potato pieces to a separate pan.  Bring to the boil, then simmer for about 4-5 minutes. (turn your hob down to No 4)

Cut your small squash (or half a large one) leave the skin on, de-seed it  and cut into small pieces. Drain the half tin of Cannellini beans and add both to the pan of simmering potatoes and cook  together with the squash for about 3-4  minutes of the final cooking of the potatoes.

Drain and leave in your colander to steam dry a little (or drain them and place them in your simmering oven if it is on)

Back to your frying pan

Reserve three tablespoons of the leeks and set aside.

Turn up the heat under the leek pan  (turn to number 8 for added heat-  add a little more oil if necessary) and add the potatoes and squash and beans and fry, turning every couple of minutes – make sure you allow each side enough time to build up a bit of a crust.  You are creating some very tasty bits in your frying pan

Now take your mixed herbs (fresh from the garden or in a jar, it matters not) mix them with the reserved 3 tablespoons of Leeks. (I used chives, mint and thyme from my garden)  Add the crème fraiche or yogurt, the juice of half a lemon and some seasoning and blitz well, using a hand blender.


Keep turning the hash in the pan until it is crisp and golden.  Crumble over some cheese (a good handful) and then crack 4 eggs into a separate frying pan . They need to be cooked but with nice runny yolks.

Serve the ‘Mess’ with the leek and herb dressing spooned over.  Stir this through before you eat it.  Fried eggs on top.  What’s not to love!


Butternut Squash Mess with eggs

Butternut Squash Mess with eggs



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