Cooking from scratch is my thing. This site is a celebration of food and cooking, and I wouldn’t have it any other way. I love it. I love the work, I love the flavours, I love seeing what is possible and most of all I love eating it and sharing it. I am also a big fan of doing the best you can when there is limited time available. Speedy suppers and brisk brunches. (My cookbook Comfort and Spice has a whole chapter on Speedy Suppers).
The Anatomy of a Speedy Supper
Often this means that I cook something simple, other times it means that I use one of my cupboard helpers. Flavour bombs that dress up an otherwise simple dish and give it the gift of time borrowed from earlier, when it was first made, often more time from when it was allowed to age and ferment. I love to use miso, chilli oil, gojuchang, fermented black beans, black garlic, and this evening wild garlic oil and a tube of harissa paste from a local middle eastern shop. Yes, I do often make harissa, I love its vibrancy when fresh, but the tube is ace too and well worth having on standby. (I use a Tunisian harissa paste, Hariisa du Cap Bon, available in a tube or tins).
Wild Garlic Oil
Wild garlic oil is a great way of preserving wild garlic which otherwise doesn’t last very long. 1 part wild garlic to 1 parts oil, I like to use extra virgin rapeseed or olive oil. I made the wild garlic crumb to have on top of a potato and nettle soup with ‘nduja, with an egg poached in and the wild garlic crumb on top. That was ridiculously good, but I figure that the last recipe was a potato based soup, and maybe it is too soon for another one (advise in the comments if you think otherwise!). The wild garlic crumb is addictive. I have made 3 batches since last night. And I am the only one eating it. I have put it on every meal.
Cous cous is always perfect for a speedy meal. I have yet to make it from scratch, I aspire to. Maybe when I finally make it to North Africa. I like to put cucumber, tomato, herbs and red onion in there. Today, wild garlic oil on top, and wild garlic flowers too.
Enjoy! What do you like to eat for your speedy supper?
Other favourite suppers on Eat Like a Girl
- 3 lamb chops
- 3 tbsp harissa paste
- oil for frying
- 50g bread crumbs (fresh not panko)
- 2 tbsp wild garlic oil (1 part cleaned and dried wild garlic leaves, blitzed with 2 parts good oil, store in the fridge between uses)
- 75g cous cous
- half a cucumber, deseeded and chopped
- half a small red onion, peeled and finely chopped
- 6 cherry tomatoes, halved
- 2 tbsp fresh chopped coriander
- the juice of half a lemon or 1 tbsp sherry vinegar (or light vinegar of your choice, make sure it is tasty!)
- extra virgin olive oil or rapeseed oil
- salt and pepper to taste
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