Broad beans are a delightful vegetable but they can have tough skins which is why many chefs try to get you to pop them out of their skins. In this recipe you can process small, young, cooked and defrosted broad beans together with a well ripened avocado to create a sublime, silky textured paste.
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Beetroot borani
This spectacular dip is borani an Iranian dish made of delicately flavoured cooked beetroot and yogurt, topped with walnuts, dill and feta. I tried it at Morito the little sister tappas bar/restaurant next to Moro on Exmouth Market, London. I like to serve it with flatbread and other dips or small sharing plates.
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Rye, tahini and chocolate cookies
I love cooking with children because it is fun and they can learn so much from the experience about ingredients, how to weigh and measure, dexterity, social skills and so much more.
This week I had 8 year old Anneka helping me to make these cookies from wholegrain rye flour, buckwheat, tahini, dates, butter and sugar.
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Halva
Making halva is a project. You don’t need to make halva, as it can be bought easily, but it is so much nicer if you do. It is a lovely cooking project because it reveals how a few simple ingredients are transform into a gorgeous confection that first crumbles, and then melts in your mouth. I fell in love with halva when I worked in Israel as a student where you could buy in in bustling markets. This recipe is adapted from Honey & Co – The Baking Book by Sarit Packer and Itamar Srulovich.
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Strawberry yogurt ice lollies
If you can make a smoothie then you can make these fresh fruit ice-lollies. They are super nutritious containing real strawberries, banana, vanilla and yogurt. If you make them in the morning they will be ready for the afternoon and can be stored in the fridge until a glorious hot sunny day - that’s if you can wait that long
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