A talented team of compliant sous-chefs can be a great help in the kitchen…
… but failing that, with Fidget and Salmon peeling and chopping Trota can at least focus on supervising preparation of this earthy and nourishing dish. No magic ingredients, just a good mix of available/in-season vegetables: onions, carrots, potatoes, celery, scallions, mange-tout, borlotti, broad beans, peas and leeks all happened to be on hand in the cartoon kitchen.
Though not essential, this time the Rowes experimented with the pressure cooker. Trota (taking a break from pressurising the staff) started by gently frying thinly sliced onions in olive oil. Then – Fidget and Salmon’s artistry at last complete – she added their peeled and chopped vegetables, stirred and let cook for a minute or so. She topped up with just enough water to cover the vegetables, gave another good stir, closed the pressure cooker and cooked for about 40min (follow the manufacturer’s instructions for your particular appliance). Finally, a traditional touch, she served each portion with a soft poached egg, a drizzle of olive oil and some parmesan flakes.
Springtime on a plate – very healthy too!