Apricot, Fennel and Feta Salad

Guest Contribution from Nosh!

I haven't tried it yet, will give you my verdict if I do. Also, if you try it out, let me me know how it goes.

You will need:

Apricots (fresh or reconstituted dried ones) cut into chunks / slices
Fennel bulbs sliced, brushed with olive oil and grilled
Nice green salad leaves (washed)
Feta cheese, cubed / cut into chunks

Mix ingredients together and serve with Balsamic vinegar dressing.

If I make it, I might garnish it with fennel fronds.

My favourite thing at the moment is slightly stale crusty white bread and tomatoes all shallow fried in olive oil. Even better with sweet chilli sauce. This is what I had for breakfast on my recent holiday.

A guest contribution at last!

Thank you Nabila Suriya, extremely talented poet and cook-on-the-go for stepping up with her short and sweet recipe:

Lazy Housewife's Prawn Curry
Olive oil, pinch of salt, chilli powder, cumin powder, ground coriander. Add prawns (and frozen veg. if like) and leave for 20mins to cook. Done.

She says to serve it with boiled rice, but it's nicer with roti.

A Reader Writes in...

With the subject heading "Foodness Sake", the following came to my inbox:

so yesterday i woke up and it was cold cold in the valley, soooo autumnal, and i immediately lusted after a hearty comforting warming stew. amy came over and i made a slow-cook flageolet bean stew with chunky carrots and halved sprouts (an Amazing stew ingredient in my opinion) and Just The Right Amount of chorizo sausage. like a hundred grams for a three-portion stew, put in in small small chunks right at the beginning as the onions are softening... the flavour spreads through it all, making a huge huge difference but not being Meat with a capital M. it was perfected with whole coriander seeds, a little mustard, lemon zest and oregano and served with thin crispy roast parsnips piled on top.


Doesn't that sound wonderful? In fact, because of this, and because of this nippy weather we have suddenly been having, last night I made my own stew. It was a black-eyed beans, carrot, potato, brown lentils, browned onion, prunes, sun-dried tomato, garlic, haw jelly from ages back, the last of the sosmix, the last of the smoked lancashire rind chopped up tinily, rosemary, sage, a dash of vinegar, ground cloves, salt and pepper and somehow, it just thickened itself without lentil, bean or potato disintegrating. I think that was down to the cheese and the sosmix. A good result. No pictures, sadly.

In fact, there were leftovers, so I am off to eat some this minute.