No bread and honey
To the family name, just
Granma’s bees, now Dad’s.
A hello today
Marking tomorrow’s goodbye
Equations untying pasts,
Bit of a plug:
This weekend I went to the Women’s Holiday Centre in Horton in Ribblesdale. The house is an amazing women’s only space which really feels like home. They charge on a sliding scale to keep it affordable and the cost includes the food that’s kept in the house (all vegetarian) and available for you to prepare meals with. It’s about a 7 minute gentle walk from a train station and is nestled at the foot of Pen-y-Ghent. It’s brilliant! Go along on your own, with a friend or book the whole house like we did.
Whilst I was there, I also booked into a creative writing workshop as the one I did last year was wonderful. Really supportive, inspiring and positive.
Recipes from weekend
The weekend really played into the part of me that likes to cook for people. ‘Recipes’ may be stretching it a bit but here you go…
A cross between banana bread and flapjack, hence the name! In a pan, gently heat three handfuls of chopped dates with two handfuls of brown sugar. Once they start to melt together add six chopped bananas. Once melted into a sticky smoothish mix add as many oats as the mix will take. Bake in a greased tray in a preheated oven (180) for 15-20 mins.
Chocolate brownie (vegan)
Make this recipe but I would replace the sugar with brown sugar (I’m really rubbish at fully following recipes but brown sugar makes it stickier). If you can, add chocolate chips. Once cool, ice with a fudgy buttercream chocolate topping – two tablespoons of (vegan) butter, 1 tablespoon of cocoa powder, a teaspoon of so of (soya/oat) milk and keep adding icing sugar until it’s fairly thick and stiff and when you taste test it, it doesn’t taste too greasy.
Chickpea, lentil and spinach curry (vegan)
70g red lentils per person
80g chickpeas per person
Lots of spinach
Per person, roughly: half a clove of garlic, half a teaspoon of… turmeric, coriander seeds, cumin seeds, ground coriander, garam masala, tiny amount of chilli powder (tip of a spoon)
Fry garlic, turmeric, coriander seeds, cumin seeds, ground coriander, ground cumin, chilli powder into a paste. Stir in lentils. Add water to cover lentils. Keep stirring. After five minutes add chickpeas. You might need to add more water as the lentils absorb it. Once the lentils have cooked down (15-20 mins after putting them on), taste it. It might need a pinch of salt or some more cumin or coriander. Stir in spinach. It will wilt down a lot so you’ll need more than you think. Stir through a splash of lemon juice and some fresh chopped coriander.
Serve with rice, chapattis and yoghurt. Reheats and freezes well.