17

A resolve I've had before, which I stray from quite often, is using items from my garden and store cupboard to make a meal before I venture to the shops. I am on a buy less more often approach. I'm wishing I lived in France and could go to the market morning and afternoon, but failing that I'm trying to buy fresh every other day only. Most of our kitchen waste tends to be vegies that I don't use when I do a "big shop" and it doesn't get used because, frankly, I don't fancy it.

So tonight, using only what I have on hand, Spanish tortilla - not truly Spanish in terms of size (the true version is much deeper/thicker but uses twice as many eggs) but just as delish; zuchs from the garden cut into chunks and flash fried with lots of garlic, lemon and fresh dill, then the other side are what I call Greek beans. Again, garlic fried gently in oil, topped and tailed green beans, either freshly chopped tomatoes or some passata, cook gently until they're soft (not just al dente). Adjust sauce with salt, pepper (lots) and sugar (which I sometimes feel the passata needs only for balancing) and lots of chopped parsley. Serve the beans at room temperature.