I’ve come a long way from a reliance on processed foods and take away. Now I grow loads of vegetables, hunt for meat and search the bush for food. I have no formal culinary training, instead I’ve learned to cook in my home kitchen, driven by a desire to be more in touch with the food that feeds me and my family. I like to know where my food is from, how it’s produced, it’s impact on our health and the health of the natural world. My preference is for food to be simple, chemical free and ethically produced. But also tasty, and most likely containing jalapeño. This month I will be sharing recipes that follow this food philosophy from my new book A Year of Practiculture.
This first dish is one of my victory meals. My kids love it so much they often ask for it in the car on the way home. And it’s one of those meals I can accommodate any time of year. I grow two long rows of broad beans in my garden every spring, enough to enjoy fresh off the plant, and some that can be snap frozen for later use, allowing me to whip this meal up after school pick up.
My girls also love my home cured pork, be it bacon, pancetta or jamon. I’ve even used hot chorizo in this meal and it still worked! In deep winter, a meal like this is welcomed by everyone. A handful of fresh parsley, or mint if you have it, adds a lovely freshness. And of course, when served with a generous squeeze of lemon juice you get that lovely zing that cuts through the glug.