It’s been a while. The truth is it’s hard to know what to write when there’s so much shit going on in the real world. It seems a bit trite – distasteful even – to write light-heartedly about anything, let alone last night’s dinner, when the news is relentlessly awful. I know we Brits are supposed to keep calm and carry on and make jokes about cups of tea, but I don’t think there is anything wrong in sometimes admitting that you are sad, angry, scared even, or that there are simply no words.
The writer’s block hasn’t been helped by this week’s heatwave (I’m a Brit, I WILL talk about the weather). The only juices flowing in this house were pink in colour, served in large glasses with extra ice – and no, I’m not talking about cranberry. Yes, I could have told you all about my recent success with a slow roast shoulder of lamb or the Spanish-style pork belly I roasted with paprika and fennel, but we all know that would have been a complete waste of my and your time. No one was going anywhere near an oven this week.
So I am working on getting my mojo back, but in the meantime, here’s what I had for lunch today. It was very nice. A happy and peaceful weekend to you all.
Roasted root and goats cheese frittata
A great way to use up leftover veg, and very quick to boot.
- 4 large eggs
- knob of butter
- 6 sages leaves, finely shredded
- 200g leftover roasted root veg; I used sweet potatoes and beetroot, but parsnip, carrot, fennel and/or onion would all work well
- 50g hard goats cheese (but soft would be OK if that’s all you can get hold of)
- salt and pepper
- Whisk the eggs with a pinch of salt and a generous grinding of black pepper. Stir in the sage.
- Heat the butter in a small frying pan (22cms diameter – if you only have a bigger pan you’ll need to double the quantities) then add 3/4 of the egg mixture and sloosh around until it begins to set on the bottom and around the sides of the pan.
- Scatter in the veg then pour over the remaining egg mixture. Scatter over cubes of goats cheese then place the pan under a hot grill until the eggs are set and the cheese is golden. Served here with this beetroot, yogurt and walnut salad and dressed rocket leaves.