Two Quick Summer Recipes for Workday Lunches

My go-to recipes for the summer nearly always include pulses, tomatoes and fresh herbs from the garden.

When I am really pressed for time, working in the shop, I tend to grab pulses from the stock shelves, cut a few herbs from the garden and forage for ingredients in the kitchen garden or larder. If you soak dry pulses the night before, then drain and rinse, they can be cooked in a low oven, if you’re too busy to cook on the stove.

Two dishes that I have come to depend on are:

Tomato, radish, lovage, brie salad with argan oil

Slice the tomatoes, radish, brie and lovage in small chunks and place in a roomy bowl. Season with Halen Mon sea salt, black pepper, Argan oil and a flowery vinegar from Womersley Foods. Mix well. Taste. Eat with crusty bread. {you could also add boiled egg, anchovies, tuna, olives…}

Black badger peas with chive butter and nutmeg

I pre-soak and boil Hodmedod black badger peas in water. After 45 minutes they will be soft. Drain. Melt butter in a saucepan. Add chopped chives, with flowers, and grate some nutmeg in. Season with sea salt and black pepper. Stir. Add the herby butter to the peas and mix. Can be served with cold ham, chicken or on its own.

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