It’s a good idea to stack and wrap the flatbreads in a tea towel while you get on with cooking the rest – the steam and retained warmth keeps them soft and pliable.
, before the contents and the introduction, is a page titled “Four things I should mention.” The first of these is about the idiosyncratic order of service at, a fish and oyster bar in the heart of the City of London. The last one reads: “Do not be afraid of cooking, as your ingredients will know and misbehave. Enjoy your cooking and the food will behave; moreover, you will pass the pleasure on to those who eat it.
Those variables this week have resulted in bizarre meringue biscuits, a chickpea flour bake that behaved in a way it has never behaved before and a vegetable stew with slices of lemon that, according to a friend, tasted “cross”. Tinned tuna or sardines, sliced tomato, salad leaves and/or herbs, soft cheese, ham, mashed beans, sliced hard-boiled egg
Heat an iron or nonstick pan. Working swiftly on a lightly floured surface, pat one ball at a time into a patty, then roll the patty into a circle the size of a dinner plate .
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