As the days get sunnier, the evenings warmer, I find I am less inclined to stand at the kitchen stove, stirring and ruminating. Much more likely to be sitting outside somewhere, watching the world go by.
Any cooking I have done recently has been of the quick and necessary variety: a swift dish of aglio e oglio perhaps, that failsafe combination of spaghetti, garlic, oil, parmesan, chilli flakes and, in my version, chopped parsley: steak or chicken breasts, grilled with seasoning and herbs and served with a salad. Indeed, it has become less about cooking and more about assembling. Jumbling things together that require little or no actual stove-time but just some judicious chopping, slicing and adding of condiments.
In an effort to ween myself off my diet of lunchtime sandwiches at work I’ve spent some evenings preparing large and fairly elaborate salads which serve not only as an effortless supper option but a ready-made lunchbox the next day. I took a leaf from the good people at Leon and adapted their Original Superfood Salad to something that I could replicate with what was at hand. I found some asparagus and mange-tout, walnuts, pine-nuts, feta, chicken and bundles of fresh herbs – basil, mint and parsley. The chicken I lathered in ras-el-hanout and fried until golden and sticky. The nuts I chopped and toasted lightly. The whole lot I threw into a bowl and mixed with oil and lemon juice. Turned out to be pretty good.
Next time I was a bit more ambitious and, to that end, possibly less successful. Went for a meatball-based melange this time, with spiced aubergines, tomatoes and cucumber as well as those nuts and herbs. I used beef and meant to run some chermoula through it, though I forgot. Result was a little dry due I think to the predominance of lean to fat in the mince. Still it was a worthy and fairly tasty affair and the feeling of being able to produce it at lunch – look what I made – made up for what might have been lacking in flavour.
Oh, and I also made pesto. Quite a good vibrant one with plenty of salty cheese, the way I like it. I ate it over four days with gnocchi and nothing else. I didn’t make my own pasta because I couldn’t be bothered although I feel sure, as the days darken, you will find me once again hunched over the metal worktop, head in the simmer, mind on the boil. I think I will use these warmer months to experiment a little more, to post some more abstract pieces and I’m also preparing something musical which, I hope, should emerge soon….