FOOD TO SHARE

Too good to keep to ourselves. Try it and pass it on

CUT OUT AND KEEP Summer-into-autumn pilaf Serves 4 75g butter 1 small cabbage, cut into wedges 200g runner beans, trimmed and sliced 2 onions, thinly sliced 3 garlic cloves, thinly sliced 10 whole allspice berries 1 cinnamon stick 2 bay leaves 2 tsp ground cumin 2 tsp ground coriander 3 tbsp Turkish pepper paste (or use 2 tbsp tomato purée/paste with 2 tsp paprika) 300g bulgur wheat, soaked in boiling water for 10 mins, drained 800ml vegetable stock, or water 1 lemon: ½ thinly sliced, ½ cut into wedges 80g walnuts, roughly chopped 1-2 pinches of chilli flakes Small bunch of dill, finely chopped 1 Heat half the butter in a frying pan until it’s foaming. Add the cabbage wedges and beans, plus a large pinch of salt, and cook for about 10 mins,…

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The Simple Things (Digital) - 1 Issue, September 2024

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