I love finding an old recipe I thought I’d lost. It’s a constant struggle in the kitchen when developing recipes to write everything down as you go along – it rather interrupts the creative flow and natural rhythm that one finds – the little dash of this, the little hint of that.
It happens more often when I cook at other people’s houses – as happened last weekend. I threw together a few salads for a barbecue and then got an email the next day asking me for the recipes. A splash of this, a handful of that, a half inch worth of lentils in the bottom of a saucepan – approximations from intuition rather than anything else – and, I suspect, the way most of us cook at home.
The point, though, is sometimes it is rather nice to scrawl something somewhere – on the back of a postcard, on the lid of a cereal box or in a little black book. Given the age of digital media, I often email myself a recipe and quite often forget about them, until a year later they turn up for some reason or other. This is just one of those recipes – delicious served at room temperature with a barbecue or as a light lunch with good, toasted sourdough rubbed with garlic, as in Alice’s recipe last week
Click here to read my recipe for Runner bean and chorizo stew, perfect with the barbecue