A lovely chuck it all together veggie loaded dinner (disclaimer, I had ice cream this afternoon🍦). Didn’t quite know what I was making when I started but pulled some veggies out of the fridge along with some Carlin peas (from @hodmedods
- British grown yay, they’re very nice, nutty), some yoghurt and my favourite spices. It’s like playing ready steady cook and I love the freedom of cooking like this (especially when listening along again to West side story on Radio 3 which I saw at the Proms last night, I digress..). I know some people find cooking without recipes daunting but really it’s just about following some simple rules of what goes in the pan when!
For reference, here’s what I did. Start with a base of onions along with diced carrot and chard stalks, cook till soft, add garlic and chilli and spices like coriander and cumin seed and a pinch of saffron. Add a random roasted pepper from the fridge and a tin of peas. When almost ready add shredded chard leaves. Season to taste.
Meanwhile blanch green beans then toss in pesto and add pistachios, grate cucumber into Greek yoghurt and season for a quick tzatziki. Pile into a dish.
Always grateful for the amazing veggies in my @leegreensveg
bag and a kitchen sing along 🎼 for some Sunday nourishment.
What’s on your Sunday evening agenda?
#randomsundaythoughts #naturalchef #homecooking #eatseasonally #eatseasonal #plantstastegood #plantstrong #plantbased #freestyle #readysteadycook #fbc18uk