Radish
50g quinoa
1 tsp chopped mint
1 tsp chopped parsley
4 radishes, finely sliced, then quartered
10 thin slices of cucumber, cut into matchsticks
1/2 lemon (juiced)
1 tbsp olive oil
1/4 tsp agave syrup, maple syrup or honey
1 tsp shoyu or soy sauce
Cook the quinoa in water for 14 mins until tender, then drain. Mix with remaining ingredients. For an impressive lunch, serve in half a melon, where the seeds used to be.
Broad Beans (as many as you’ve got)
Bacon rashers (half a dozen)
Mint (a few handfuls of leaves)
French dressing
Grill bacon until nice and crispy and chop up into smallish squares – not as small as lardons
Pod the beans and par boil them for a minute or two – then cool them off under running water and pop them out of their outer skins
Chop up the mint
Mix the three ingredients together and pour over the French dressing – enough to cover all nicely – not enough tio drown it. Makes a nice side salad.
These spicy little numbers are Pakistani street food, from ‘the world of street food’ by Troth Wells. They are delicious served with naan, green salad and some raita (yoghurt with chopped cucumber, onion and tomato). An interesting way of making your bonfire go with a bang…
1 lb minced lamb
1 onion
2 deseeded chillies
1 tbsp mint
1 tbsp coriander
1 1/2 tsp garam masala
1 tbsp gram flour (chickpea flour)
1 tsp cumin seeds
1 tsp salt
to serve, 1 lemon
12 metal skewers
Finely chop the onion, chilli and herbs (you can do this in a food processor).
Mix all the ingredients together really well, then refrigerate for an hour to let the flavours combine. If you want to check the seasoning, shape a teaspoon of the mixture into a littly patty, fry it for a couple of minutes until cooked through, then taste and adjust if necessary. Make the raita and cut a lemon into wedges.
Squidge the mixture onto metal skewers so they are around 12 cm long. Grill on a hot grill or barbecue, turning regularly until they are cooked through and slightly charred. Squeeze over lemon juice and serve immediately.
This lovely recipe comes from Bill Granger’s Sydney Food
1 lb potatoes
1 small onion
2 eggs
2 tbsp chopped mint
1/2 cup crumbled Feta cheese
1/4 cup plain flour
salt and pepper
vegetable oil to fry
Peel and grate the potatoes and onion, stir in a little salt and leave to drain in a colander for 20 mins. Lightly beat the eggs and add the mint, feta and potato mixture (squeeze and discard the water out of each handful as you add it). Mix in the flour and season with a little black pepper.
Heat the oil in a large frying pan and add tablespoons of mixture (depending on the size you like). Squash a little to make flat pancakes. Cook on both sides until golden brown.
Serve with lemon wedges and a fresh salad. Perfect for small canapes too.