Apr25

How Green Is My Cooking?

Two weeks in India at this time of year, when the countryside is looking burnt and dried up, makes me crave green food that isn’t the ubiquitous (albeit delicious) spinach. I found myself constantly choosing the green pea and fresh methi (fenugreek) options on the menu to remind myself that it was spring in other parts of the world.
So now, back in London, I’ve been busy making salsa verde, pestos of various kinds and vibrant green soups. I’ll come round to wanting summery tomato colours in a week or so, but meanwhile it’s green all the way.

I adore salsa verde because it’s so versatile. You smear it on to fish, meat or chicken before or after you grill it; you can dollop it on to new potatoes; you can stir it through pasta, couscous or bulghur wheat, adding cooked prawns, roasted plum tomatoes or and green beans; you can spread it on to your sandwiches instead of butter or mayo; or you can, like me when I’ve just made a batch, eat it with a spoon. Heaven.

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