Drain the peas again and put them in a serving bowl with the mung beans and radish sprouts. Fold in the dressing and lastly the chickpeas.
• One of those everlastingly useful ‘suppers in minutes’. Use frozen peas or a packet of fresh, podded peas from the supermarket. If you are podding fresh peas for this you will need a generous kilo.
• Use whichever sprouted peas you have around, including the mixtures of lentils and mung beans from health food shops. The point is to introduce as many differing textures as you can.
Sweet-salty cheese and fruit. The comfort of warm grain.
Serves 2–3
freekeh 125g
thyme a few sprigs
bay leaves 2
feta 250g
za’atar 1 teaspoon
a large peach
olive oil 3 tablespoons
a medium onion
mint 10g
parsley 20g
a lemon
Set the oven at 200°C/Gas 6. Put the freekeh, thyme and bay on to boil with enough water to cover by a good third. Salt it lightly and simmer for fifteen minutes.
Place a large piece of kitchen foil on a baking sheet, lay the piece of feta in the middle and sprinkle with the za’atar. Halve the peach, discard the stone, then cut each half into four. Tuck the peach around the feta, then pour over two tablespoons of the olive oil. Pull the sides of the foil up around its cargo and scrunch loosely to seal. Bake for twenty minutes.
Peel and finely slice the onion, then fry till crisp in the reserved oil. Set aside on kitchen paper.
Chop the mint and parsley together. Remove the feta from the oven and open the parcel. Pour the baking juices out into a bowl and mix with the juice of the lemon. Drain the freekeh, discarding the herbs, then dress with the lemon and baking juices. Fold in the mint and parsley, then break up the feta into large pieces and add. Lay the peaches amongst the freekeh, top with the crisp onions and serve.
• A substantial salad of warm, chewy grain, salty cheese and sweet, juicy peaches. The parsley and mint are important, but you could use basil too, or even coriander if you prefer.
Vibrant, verdant.
Serves 2–4
For the curry paste:
white peppercorns 1 teaspoon
coriander seeds 1 teaspoon
ground turmeric 1 teaspoon
lemon grass 2 stalks
garlic 2 cloves
ginger a 3cm lump, peeled
hot green chillies 3 small
groundnut oil 3 tablespoons
fresh coriander a handful, with roots
groundnut oil 1 tablespoon
vegetable stock 200ml
coconut milk 250ml
fish sauce 1 tablespoon
lime juice 2 tablespoons
spring vegetables (such as asparagus tips, broad beans, peas) 450g total weight
shredded greens, such as spring cabbage a handful
pinch of sugar and soy sauce
For the paste, put the white peppercorns and coriander seeds in a dry non-stick frying pan and toast lightly for two or three minutes, then tip into the bowl of a food processor and add half a teaspoon of sea salt, the turmeric, lemon grass, peeled garlic cloves, ginger, green chillies, three tablespoons of groundnut oil and a handful of coriander stems and roots. Blitz to a coarse paste. You can keep this paste for a few days in the fridge, its surface covered with groundnut oil to prevent it drying out.
In a deep pan, fry three lightly heaped tablespoons of the curry paste in a tablespoon of oil for thirty seconds till fragrant, stirring as you go. Stir in the vegetable stock and coconut milk, the fish sauce and lime juice.
Add the asparagus tips, broad beans and peas and continue simmering for five to six minutes, then drop in a couple of handfuls of greens, shredded into thick ribbons. Finish the curry with a pinch of sugar, fish sauce, a little soy sauce and more lime.
Cold fruit soup. Refreshing. A deep scent of summer.
Serves 6
Romano peppers 3
a large yellow pepper
cucumber 250g
cantaloupe melon, ripe 1.25kg (unpeeled weight)
basil 10g
sherry vinegar 1 tablespoon
half a lemon
ice cubes
Halve and seed the peppers, then cut them into large pieces. Coarsely mince or process them to your preferred consistency, then put them in a large bowl. I prefer quite a smooth soup, but others like a more robust texture. Peel the cucumber and cut into rough chunks, then process to the same texture as the peppers and add to the bowl. Prepare the melon, discarding the skin, seeds and fibre, then cutting the flesh into chunks. Process in a similar way to the other ingredients, then mix with the peppers and cucumber.
Roughly chop the basil and stir into the soup together with the sherry vinegar, lemon juice and a little salt and black pepper. Cover and chill thoroughly. Stir in the ice cubes just before serving.
• A light, bright-tasting soup to serve chilled. By which I mean thoroughly cold and with ice cubes. The consistency can be as smooth or rough as you like, but I prefer it to have a coarse texture, so I use the mincer attachment to the food mixer. I have used a food processor too, but a careful eye is required to avoid reducing it to a purée.
Gentle soup for a spring day. The warmth of toasted garlic and ginger.
Serves 2
cauliflower 150g
garlic