Bean broth, made good

Bean broth, bean juice, bean liquid. Whatever appetising name you like to call it (there aren’t any), that murky liquid from a tin of butter beans or the cooking water from a tender chickpea, is liquid gold. Liquid gold! Especially, when saved for a rainy, bare-fridge kinda day. That day was yesterday. A jar of chickpea cooking

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Fasting and feasting with Patience Gray

Forgive me for going on about eggs and potatoes, again. A very bare vegetable box, and a strong urge to eat all things comforting and simple are to blame. So eggs and potatoes it is. Fittingly, I’m re-reading a brilliant book by home-cook and writer, Patience Grey, called, Honey from a Weed: Fasting and Feasting in Tuscany, Catalan,

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