Red lentil and chard falafel

red lentil and chard falafel

In times of austerity . . . oh god, I sound like a Billy Bragg lyric . . .  While my love for the Balladeer of Barking may be pure, in these hard times it is sometimes really difficult to stay cheerful when you have no choice but to be constantly frugal and thrifty. Frankly it is all a bit of a grind (she says gloomily).

claudia roden's red lentil purée

In my quest to find both interesting ways to use lentils and pulses as well as alternatives to the usual accompaniments to roast meat, I found this Claudia Roden recipe for an Egyptian-inspired purée recipe in her New Book of Middle Eastern food. It was perfect with slow roasted lamb shoulder with middle eastern spices.

It may seem like a lot of purée to make and it was. But I had a cunning plan . . . the leftovers were made into falafels, a recipe for which will follow shortly!

what's in season: october

Michaelmas Daisies - October 2013

That time of year thou mayst in me behold
When yellow leaves, or none, or few, do hang
Upon those boughs which shake against the cold,
Bare ruined choirs, where late the sweet birds sang.
In me thou see’st the twilight of such day
As after sunset fadeth in the west;
Which by and by black night doth take away,
Death’s second self, that seals up all in rest.
In me thou see’st the glowing of such fire,
That on the ashes of his youth doth lie,
As the deathbed whereon it must expire,
Consumed with that which it was nourished by.
This thou perceiv’st, which makes thy love more strong,
To love that well which thou must leave ere long.
William Shakespeare - Sonnet 73 (1609)

stuffed nasturtium flowers

stuffed nasturtium flowers

My best friend and I had been shopping; a wedding dress for her and a bridesmaid's dress for me. My friend was slim, blonde, blue-eyed and very pretty. She wanted a purple-blue theme for the wedding. It was her day so I went along with her choices. But a little part of me died that day.

sweet and sour marinated roasted courgettes with goats’ cheese, basil and toasted pine nuts

sweet and sour marinated roasted courgettes with
goats’ cheese, basil and toasted pine nuts

I am always looking for new ways of cooking up an abundance of courgettes and this summer I have loved this salad of sweet and sour marinated roast courgettes, goats' cheese and toasted pine nuts.

It has worked beautifully with roast chicken, and rather good with grilled fish too (although I would omit the cheese).

Definitely the perfect way to celebrate that end-of-summer glut.

what's in season: september

Brighton (September 2012)

End of Summer

An agitation of the air,

A perturbation of the light

Admonished me the unloved year

Would turn on its hinge that night.
I stood in the disenchanted field

Amid the stubble and the stones,

Amazed, while a small worm lisped to me

The song of my marrow-bones.
Blue poured into summer blue,

A hawk broke from his cloudless tower,

The roof of the silo blazed, and I knew

That part of my life was over.
Already the iron door of the north

Clangs open: birds, leaves, snows

Order their populations forth,

And a cruel wind blows.

Stanley Kunitz 1905 - 2006(from The Collected Poems of Stanley Kunitz. © 1953)

lost in france: my salade lyonnaise

salade lyonnaise (bacon and egg salad)

After walking around a small town in southern France for what seemed like hours, we still hadn't found either our friends we were meeting for lunch. We are lost in France and not in a big-haired, floaty chiffon 1970s soft focus kind of way; no birds singing, bands playing or people dancing (just the rumble of traffic and me scowling). I am hot, dusty, and footsore and, possibly more importantly, I haven't eaten for more than three hours. Quelle horreur! 

nigel slater's roasted courgettes with thai-style minced chilli and lime pork

 nigel slater's roasted courgettes with thai-style minced chilli and lime pork

Apart from charcuterie, pork doesn't have much of a place in my kitchen, for no other reason that I just don't think it tastes of an awful lot. However, occasionally pork mince gets a workout in meatballs and recently in burgers for the barbecue. I had a little mince left over and was looking for an idea of how to use it up.

So when in doubt and looking for a little bit of inspiration, as ever I turn to Nigel Slater. This time to Tender, Volume 1, since I also have a glut of courgettes to use up. Since Tender is organised by vegetable, it was only a matter of minutes, page 290 and "baked marrow, minced pork" that I had my recipe.

roasted halibut with chermoula sauce

roasted halibut with chermoula marinade

One of my favourite marinades is from Morocco. There are hundreds of variations of chermoula, a marinade typically used with fish, which is essentially a mixture of oil, herbs and spices which can be used with whole, filleted or grilled fish.

What you need is a good balance between the sharpness of lemon and sweetness of the honey. The herbs and spices should be quite subtle and aromatic rather than punchy. But whichever way you cook the fish, roasted, steamed or fried, it will taste fabulous as it absorbs these flavours.

summery sausages and caramelised onions with crushed buttered peas

summery sausages and caramelised onions with crushed buttered peas

It's one of those days when the weather doesn't know whether it's Arthur or Martha; we've had three seasons in one day. The morning started bright and fresh as spring, before segueing into a drizzly autumn, returning to a splash of summer and now settling, halfway between the three, as if controlled by some malevolent weather swing-o-meter. Just a normal summer in England again.

smoky chargrilled aubergine salad

smoky chargrilled aubergine salad

There is a dish on the menus of Turkish restaurants called Hünkar Beğendi. I don't read Turkish, but I understand it to mean "the Sultan's Delight"; a simple lamb stew served on a bed of creamy aubergine puree. But whenever I see these words, I translate them in my head as "whole hunk of love on a plate" because this peasant adores the stuff.

what's in season: august

summer vine tomatoes

You to me
Are sweet as roses in the morning
And you to me
Are soft as summer rain at dawn, in love we share
That something rare

The sidewalks in the street
The concrete and the clay beneath my feet
Begins to crumble
But love will never die
Because we'll see the mountains tumble
Before we say goodbye

My love and I will be
In love eternally
That's the way
Mmm, that's the way it's meant to be
Concrete and Clay by Tommy and Brian Parker (Unit 4 + 2), 1965