Daffodil Soup London

Here’s another tasty and colourful side dish that works well hot or cold, as an accompaniment to a main meat or fish course or as a vegan or vegetarian option on its own.  It looks stunning on a buffet, too. Today's recipe was devised on the hoof while cooking for a lunch delivery. The main starch element to accompany beef meatballs loaded with sweet onions, parsley and mozzarella, was giant couscous also known as ptitim , or Israeli couscous. It is in effect, pasta, so it takes flavour very well.   Ingredients Serves 4 400g giant/Israeli couscous, wholemeal if preferred 1 bunch raw beetroot  1tbsp poppy seeds 1tbsp nigella (kalonji) seeds  Olive oil to taste Sea salt and black pepper Juice of half a lemon Method To make the puree, peel the beetroot and cut into even-sized chunks. Toss them in a little olive oil with sea salt and black pepper, wrap securely in a foil parcel and roast in the oven at 180C for 60-90 minutes. They should be t

Lazy Sunday mornings were made for these heavenly light American-style pancakes, which we used to call Scotch pancakes or flapjacks whenI was growing up. Now I know flapjacks are something very different indeed, made with oats and golden syrup and lots and LOTS of butter (a recipe for another time).  These clouds of joy are so easy – and if you make up a small container (or ziplock bag) of the dry ingred ients and keep it in your dry store cupboard, it's ready when the urge overtakes you.  The wet mix can then be whisked and the two combined while the frying pan is heating up … job done.   Pimping your pancakes is personal choice: classic blueberries and maple syrup, crisp strips of streaky bacon or pork sausages, simple summer fruit, peanut butter or chocolate spread with crunchy toasted hazelnuts; the options are endless.  Most good supermarkets sell buttermilk, but if you can’t find it you can add a teaspoon of lemon juice or vinegar to the same quantity of whole