Review: Celebrating the issues that subject most
The uncomplicated issues celebrates do-it-yourself values and easy residing – from city gardening to thrift shop procuring, basic cooking and comfy wonderful to gathering classic unearths
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Additional resources for The Simple Things (June 2016)
Example text
When you’re ready to serve, drain on some kitchen paper, to get rid of the brine. 5 For the tortillas, brush a frying pan (skillet) with the oil and heat until stinking hot. One at a time, toast each tortilla for about 15 seconds (flipping them over to toast both sides), until warm and soft. Serve in a pile, with guacamole* on the side. 6 Use 2 forks to pull the pork apart and place it in a bowl in the middle of the table with the warm juices spooned over. Serve with the tortillas and guacamole, and bowls of shredded iceberg lettuce, sour cream, cumin and garlic black beans and pink pickled onions scattered on top.
Drain. Add the spices, sugar, salt and lime juice, and stir to combine. Leave to sit for 1 hour or so, until the onion has turned bright pink. When you’re ready to serve, drain on some kitchen paper, to get rid of the brine. 5 For the tortillas, brush a frying pan (skillet) with the oil and heat until stinking hot. One at a time, toast each tortilla for about 15 seconds (flipping them over to toast both sides), until warm and soft. Serve in a pile, with guacamole* on the side. 6 Use 2 forks to pull the pork apart and place it in a bowl in the middle of the table with the warm juices spooned over.
2 Lower the heat, cover the pan and cook for 5-10 minutes, until the potatoes have softened. Add the rest of the veg, stir and level it out flat. 3 Combine the milk and eggs, season and pour over the veg. 4 Scatter with chopped parsley and continue to cook, uncovered, for 10-15 minutes. 5 Place the frittata under the grill to set the top. This can take another 5 minutes or so. 6 Cut into wedges and serve either hot or cold. We love it with a big salad. Kate is an organic allotment gardener, forager and home-grown chef.