I’m not so much a cook
as a lover of tastes
I imagine them in my mouth
colliding with each other,
simple strong earth tastes
not needing too much tampering
In fact, truth is, I start tampering and I loose it.
Complex recipes are not for me
My staple is pesto
not the cheesy stuff you can buy,
the fresh -as herbs,
great handfuls of what ever are in season
big nasturtium leaves, bunches of parsley, coriander,
random leaves of sorrel, nettle, amaranth
coarsely chopped and thrown into the blender with olive oil, salt, pepper, chilli if you have some, lemon juice
and whatever nuts and seeds are in the cupboard
Now that’s a treat
bursting with goodness and garden
To make the above recipe place lettuce leaf, grated beetroot, spring onions, quinoa and weedy pesto on a sushi wrap
