I’m a lazy cook when the BSG’s away. Working from home means that lunch usually consists of perhaps a bowl of peas and a piece of toast and Marmite. And perhaps some cheese…or an egg. Or some Shreddies.
The key to lunch is that it’s quick - and though neither glamorous nor clever, the aforementioned ingredients happen to be amongst my favourite things to eat at any time. However, they can get a bit boring when repeated. We were given some cut and come again salad leaves by Ma BSG in the spring, which do exactly what they say on their (beautiful wooden wine) box. So, seeing as the plants seem to be growing despite my best efforts to the contrary, I decided to experiment with them and our rampant herbs recently in an endeavour to put some crunch into my lunch.
The results have turned out better then I could have imagined: it’s still quick, yet it’s also interesting and - dare I say it - healthy (though I’m not sure that was on the list).
Frozen broad beans
Mixed handful of soft green herbs; Chervil, Sorrel, Basil, Parsley, Mint…
Some young salad leaves (if you have them)
A grating of hard Italian cheese (the block in the back of your fridge that’s been there for ages)
A glug of greenest olive oil
A squeeze of lemon juice (and some zest if you’re feeling like a zing)
Salt and pepper to taste
Boil the frozen vegetables according to packet instructions and drain, then toss in all the other ingredients and that’s it. For something more substantial, this would go very well stirred through some filled pasta.