The Simplest Of Lunches

Half an hour later we were eating these. After washing and cooking them, obvs...
This time of year always gets me thinking about food. I guess that’s because there’s so much of it coming out of the garden. The onions and garlic are safely gathered in, the chilis and tomatoes are ripening nicely. Beetroot this year was a bit of a disappointment, and I’m coming to the conclusion that I love it, but not enough to grow it and have half the crop rot away before I get round to eating it. I was slow planting salads this year, but we have an abundance of tender green leaves now.

On Sunday, I finally upended the potato bags, to be greeted with a trug full of treasure. Masses of beauties, dirt fresh and ready for the eating. TLC, as always, instantly came up with a quick idea for lunch. I love it when this happens. She gives me a shove in the right direction, and I roll off and make something good to eat.

I grabbed a double handful of small spuds, and set them to steam with some dried mint that we’d harvested a few weeks earlier. While the kitchen filled with subtly minty fog (the steamer lid don’t fit so good) I chopped a couple of tomatoes, fresh off the vine, and mixed a tin of tuna with some mayo. When the spuds were tender (about ten minutes, like I said, these were small) I let them cool slightly, before mixing them with the tuna and tomatoes. A last minute spark of inspiration lit up, and I chopped some fresh parsley into the mix. Into bowls. Out into the sunshine.

It was simple but really nice. The spuds were lovely all by themselves, but the mix really brought everything together. Look, I know it’s barely a recipe, but that’s the beauty of it. It’s so vague that you can really open it up to your own interpretation. Some capers would be nice to add a salty twang. Replace the parsley with mint or rosemary. If you’re veggie, try some mushrooms cut into chunks fried up in a bit of garlic butter. Carnivore? I reckon some corned beef would go nicely, turning the whole thing into a de-constructed hash. Actually, some beetroot would go nicely with that too. Hmm, there’s a thought…

 

(Photo credit: TLC)

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Rob

Writer. Film-maker. Cartoonist. Cook. Lover.

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