For all your scrambled egg lovers, my Akuri scrambled eggs (page 54 in East by West) are a current favourite of mine for brunch or lunch. Not only does it take a matter of minutes to make, but it's the perfect dish to play around with, adding whatever is in season, in your fridge or that you're craving, as you go along. Today, I've added leek instead of onions (a big tick in Ayurveda) and loaded my pan full of colourful chard too. The complex spice mix in this dish makes it even more flavourful and looks the business when serving it to friends.