Fava with butternut squash

Fava is a greek dip or appetiser, somewhere between dal and hummus, and two weeks ago I had some at The Olive Grove. I’d forgotten how tasty it was: thick and soft and simple and savoury. So of course I wanted to make some. It’s dead easy, after all – just yellow split peas (not broad beans, ignore the name) boiled with some onion and herbs for flavour. A bit of oil to serve.

Then last week my friend Niall made a rather excellent lentil and squash dip for a party. It was quite rich, a bit sweet, and heavily loaded with smoked paprika.

Butternut fava

What a good idea.

Now, I haven’t just nicked it, despite having morals only fractionally more robust than a carrion crow. But if you can cook and you’ve read the intro, you may not actually need a recipe.

Meh. Here’s a fava recipe anyway.

Continue reading Fava with butternut squash

Arni ladorigani – Greek lamb stew with lemon and oregano

I have a massive food writing boner for Elisabeth Luard. Oh, the purple prose is saturated all up the spectrum, but the way she writes about food just hits me where I live. She gets it.

For my favourite of her books,  European Peasant Cookery, she basically bummed around Europe for a few years, bothering people in cottages. The result is a vast (if occasionally austere) compendium of stews, broths, salads, and thrift food.

Arni ladorigani - greek lamb stew

 

Some of the recipes you can use verbatim; some benefit from a tweak. This simple lamb stew is one I’ve mucked about with, but the core concept is delightful – melting, slow-cooked lamb, a shiver of citrus through it. This is the good stuff, and it works just a well on a lazy spring evening as for winter comfort.

Continue reading Arni ladorigani – Greek lamb stew with lemon and oregano