making chickpeas decadent

The humble chickpea. Probably the most used pulse though with stiff competition from the peanut and the haricot bean (mainly down to Heinz). They are generally seen as a rustic ingredient primarily used in basic middle eastern dishes and the odd curry. I am a huge fan and, at times, seem to be purchasing several kilos of the bloody things a week. Whilst being a superb rustic ingredient and generally associated with a "healthy" dish, their use in a more luxurious, rich tasting dish cannot be ignored. In the following recipe I found their firmness provided a solid foundation for more slimy roasted vegetables and their rough surface great for collecting a film of the sweet dressing.

Tinned sardines for dinner

Tinned sardines are one of the most underrated items of food in my opinion. They are healthy, cheap, extremely tasty and best of all don't have hard bones to sort through. Since being a child I have eaten them on toast: sometimes in the tomato sauce they came in (if feeling very lazy) or other times draining them of their oil and placing on top of a bed of onions fried in spices.
Over the last couple of years I have experimented with cooking them. I may anger a lot of people here, but I have come to the conclusion that I prefer them to fresh sardines. Firstly because of the aforementioned practical issue of the bones and secondly because they are so ridiculously juicy (and fishy). Like their fresh counterparts they respond very well to bold spices being chucked at them. A few nights ago we ate them pan fried and crisp alongside a fennel, broccoli and green bean salad.

A quick summer salad

I remember just a couple of years ago I never ate salad. As I recall I found it wasteful, both of money and time. The reason behind this is rooted in the memory of always being served a salad of lettuce leaves with either a jarred dressing or oil and balsamic vinegar. The soggy, sharp leaves did nothing for me and left me with a negative view on salad, instead turning to vegetable dishes for nutrition. Things have changed over the last couple of years now after having discovered the joys of salad. It started out as a way to use some leftover greens from a veg box in the healthiest way possible and experimenting with the store cupboard. Now most meals are accompanied by a salad (or are a salad) in our home. Though towards the bottom of my list of salads when it comes to interesting ideas/something a bit different, this is a relatively quick one that I threw together to go with dinner a few days ago.