January 2021
At the end of last year, I discovered a book, The Little Library Year. I saw it advertised in a magazine and thought it sounded right up my street. I love cooking, I love reading, and this is a book that takes you through each season, suggesting weather appropriate recipes using seasonal ingredients, as well as books suited to the time of year. A great book to leave on the coffee table and dip in and out of as you please. I automatically opened it at the front and began reading, but then remembered it was autumn so flicked towards the back and started from there. Recipes have a short passage talking about the book they were inspired from and I like how my cooking then feels part of a story.
In the long, dark days section, there is a whole chapter devoted to toast. I'm a big toast fan. So simple, yet so comforting. Even when I'm not hungry, the smell of toast whets my appetite, and it's truly impossible to ever only have one piece... So I was excited by this chapter, even more so because one of my favourite weekend activities is to create a brunch style breakfast - something a little different to set the weekend apart. One recipe jumped out at me - sprouting broccoli, anchovy and soft boiled egg on toast - it sounded delicious, quick and a little bit different. I didn't have broccoli in stock but I did have some cavolo nero that needed using up so I made an adaptation. Cavolo nero cooked in a pan with garlic and anchovies until the anchovies start to melt, piled on to generously buttered toasted sourdough, and topped with an egg boiled for 5 and a half minutes so that the yolk is gloriously runny. It looked fancy, it tasted fancy and it took minutes to cook, plus it's full of nutrients so guilt free too!
Now, I must get back to my book!
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