Taking stock

It’s a funny old month, April. The days are longer and it’s warmer than it was even a couple of weeks ago (yesterday, I went out without a coat) but spring still feels a little wait away. Today, as I sit at my kitchen table writing this, I’m waiting for it to rain. It’s been forecast all morning but despite the dishwater grey skies, it still hasn’t come. All is quiet in the flat and on the street outside and I haven’t really spoken to anyone all day. Far from feeling lonely, I’m relishing it.

I’m not quite ready for my spring renewal, not just yet. In the last year there’s been so much change in my life (going freelance, moving to another city and writing a book) and now I’m ready to sit tight and take some time to rest and reflect. I’m still working, of course, but life is a bit slower while I try to assemble all the thoughts in my head into some sort of orderly fashion.

What’s next? Surely it’s what anyone asks after writing a book. It’s almost a month since The Occasional Vegan was published and I’m enjoying all the lovely things that people are telling me, but I’m also itching to start something new. I have some exciting projects lined up (including a new vegan menu at Milk & Sugar in Cardiff) and there’ll definitely be more food writing in the near future.

I had such a lovely time at the launch event for the book last week. So many of my nearest and dearest came along to support me (and to buy a signed copy of the book – thank you!) and despite my quavering voice, I managed to say a few words about why I wrote the book and what it means to me. Even though I do lots of TV and radio stuff, I feel anxious every single time so I’m glad that it went down well. In the middle of my rambling, I quoted from a review of the book, by my friend (and fellow vegan), Sareta.

“This book proves that veganism really is for everyone which is refreshing in a world of books by polished west London daddy’s girls. Sarah’s food is real food for real people.”

Now, I have nothing against anyone who’s had life handed to them on a plate (and if that helps them make a living, lucky them) but that’s clearly not me. I’m passionate about making eating well accessible and affordable to everyone and that will continue to be my ethos.

This week, I’m back in the kitchen and cooking simple meals using seasonal ingredients. I’m no purist, but the locally grown stuff tastes like heaven (and it’s often cheaper, too) and the appearance of new season tomatoes and strawberries at my local supermarket or greengrocer really does get me excited. Sometimes I do a little solitary fist pump – people must think I’m odd.

Wild garlic is all over my Instagram feed at the moment and it just so happens to be growing in the woods near to where I live. It’s free and plentiful at this time of year (although don’t pick from private land without permission and only take as much as you intend to use) and is so easy to whizz up into a quick pesto. It has a much mellower flavour than garlic, so you can afford to use a bit more of it than you would with the ordinary kind, but you’ll still get a sweetly fragrant sauce for your pasta. My other half’s not a fan of overly strong flavours (something I’ll never understand) so it got the thumbs up from him, too.

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Pasta with wild garlic pesto

Pasta with wild garlic pesto

Serves 2

For the pesto

5-6 large leaves of wild garlic, chopped finely, stalks removed

2 big handfuls of rocket, spinach or watercress

80g walnuts

4 tbsp olive oil

The juice of one lemon

Salt and pepper

 

150-200g pasta of your choice

 

Boil a pan of salted water and cook your pasta for about 10 minutes (or according to the instructions on the packet) until al dente.

Meanwhile, put all the ingredients for the pesto in a blender and pulse on high for a minute or so. You should end up with a fairly smooth paste, although a grainier texture (if your blender is quite basic, like mine) is fine, too.

When the pasta’s cooked, keep a tablespoon or two of the water and then drain. Return to the pan, stir through the pesto and the pasta water and heat for a minute, then serve.

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