Dee: “We hit mid-week and I was faced with some ingredients which were left over from other recipes. They’re mostly green ingredients: Half a cucumber, some watercress, four asparagus spears, two green chillies, some dill, some green beans and some green and Kalamata olives.
With the help of a few store cupboard ingredients, and a quick trip up the road to the shop, I was able to use them all up;
The cucumber, dill and one of the chillies were chopped up and pickled.
The watercress went into a pesto with some garlic, pine nuts, olive oil and parmesan.
The olives were chopped up and added to a salad with fennel seeds, cumin, white wine vinegar, olive oil, thyme, oregano and mint.
The beans were steamed and then sautéed with the other chopped up chilli and some chopped garlic.
The asparagus was steamed and then finished off in the frying pan and finished with a drizzle of olive oil and some sea salt, garlic and chilli seasoning from the Garlic Farm.
The olives, beans and asparagus were served with tonight’s tea, which included a beetroot salad and Iranian vegetable stew with dried limes from Plenty More by Yotam Ottolenghi.”