Incredibly simple to make – it’s literally just stirring – but you’ll definitely want to dip EVERYTHING in it. Falafels, toasted pitta, carrot sticks, crisps, steamed green beans, your face. And then there’s the things you can put it on top of…
“I feed the pigeons, I sometimes feed the sparrows too It gives me a sense of enormous well-being
And then I’m happy for the rest of the day, safe in the knowledge there will always be a bit of my heart devoted to it”
Exactly, Damon Albarn, exactly.
Clearly, feeding the birds is an extension of my wish to provide delicious and nourishing food for any visitor we have. I really like feeding the cat too, and she lives here. But the birds are fascinating and weirdly exciting because of their wildness, delicacy and swift movements. (The very opposite of the cat.) When birds pause mid-flutter, alighting for a moment to snatch a beakful, it feels like a rare honour. My favourite moments come when I’m quietly having a cup of tea outdoors and they forget I’m there. They bestow a precious, momentary trust in accepting my hospitality. And even more so when they grace my garden more than once.
We currently have a few honoured guests to the bird feeders, but I have watched them so closely (and they are fairly few – although I have high hopes of more in future) that I recognise them as individuals. There’s a single fat wood pigeon, who tries in vain to access the feeders meant for smaller birds, only to give up and peck up the discards from the floor below. Last week, the pearl grey bird with bobbing beak was almost snatched up from its ground-level foray by next door’s mean tortoiseshell. Luckily, the cat grabbed just a messy mouthful of fine feathers and the pidge has been substantially more cautious since.
And there are smaller birds too, flirting and flitting around the unwieldy pigeon. A pair of chaffinches – a shy, fluttery, flushed-pink male and a bold, hungry, brown female with a perky crest. A family of 3 goldfinches, tiny and pushy and gaudily colourful. They chatter and chitter and chirp to each other in a constant, gossipy 3-way conversation. There’s a happy-looking, fluffy, round great tit which sits on the fence until the goldfinches clear off. And then finally a tiny, scruffy blue tit who might just be my favourite – but don’t tell the others.
I revel in discovering the likes and dislikes of our bird visitors, peering through the bedroom window as they select sunflower hearts and bits of leftover seedy toast while I dress and brush my teeth. I read contentedly about their habits and habitats, listen to recordings of their songs, accumulate data, hoarding it like a dragon and joyfully imparting little nuggets to anyone who will listen.
I’m inspired by the excitement and passion of my father-in-law Mark, a profoundly kind person and delighted twitcher who very sadly died last year. He is much missed by our whole family, but I feel a strong sense of connection with him as I discover our wealth of wild garden birds – and, of course, feed them too.
Do you ask what the birds say? The Sparrow, the Dove, The Linnet and Thrush say, “I love and I love!” In the winter they’re silent -the wind is so strong; What it says, I don’t know, but it sings a loud song. But green leaves, and blossoms, and sunny warm weather, And singing, and loving – all come back together. But the Lark is so brimful of gladness and love, The green fields below him, the blue sky above, That he sings, and he sings, and for ever sings he – “I love my Love, and my Love loves me!” — Samuel Taylor Coleridge ‘Answer to a Child’s Question’
Succulent, spiced and beyond delicous. Minimum effort for maximum effect.
400g lamb steaks, chops or neck fillet (trimmed and sliced lengthways)
2 cloves garlic, minced
Zest and juice of ½ lemon
2 tsp ground sumac
2 tsp dried oregano
1 tsp pul buber chilli flakes (or ½ tsp regular chilli flakes)
2 tbsp extra virgin olive oil
½ tsp salt
Mix all of the non-lamb ingredients and rub the resulting paste into the lamb. Leave to marinate for 20 mins
Pre-heat the grill to high
Lay the lamb in a single layer on a rack above a baking tin and grill for 7 mins
Flip the pieces and give them a further 5 mins. The lamb should be brown on the outside with crisp, crunchy edges, and tender with the tiniest hint of pink on the inside.
Spectacular cooked on the barbecue. Pile onto a platter to serve, sprinkled with some pomegranate seeds. For extra deliciousness, serve alongside new potatoes with lemon and almonds.
Crisp and crunchy on the outside, fluffy and soft on the inside. Pure potato magic. And luckily also incredibly simple to make.
There are no quantities on this recipe because it’s the same however many potatoes you make. And you’ll want to make loads, I guarantee it.
Floury potatoes, peeled and cut into chunky, roast potato-sized pieces
Veg oil
Salt
Pre-heat the oven to 190C fan (210C)
Half fill a large pan with water and bring to the boil over a high heat
Tip the potato pieces in with minimal splashing
Stick a lid on and bring to the boil, then take the lid off and cook for 5 mins
Drain the potatoes and pop them back into the pot. Hold the lid on with both hands and shake the pot to roughen up all the edges
Leave to one side with the lid off to let some of the steam escape and the potatoes dry out a bit
Choose a roasting tin which the potatoes will fit into in a loose single layer, not all crammed together
Pour veg oil into the roasting tin until it just covers the bottom of the tin. Not deep, just a slick
Put the tin in the oven for 5 mins to let the oil heat up
When it’s hot and the oven is back to temp, pull it out and quickly tip the potatoes in
Gently spread into a single layer, sprinkle with salt and turn the potatoes over once in the oil
Stick them in the oven and leave them alone for 30 mins
Then take them out, turn them over carefully and put them back for another 15-20 mins until golden and crisp all over
They should make an amazing crisp rustling sound as you put them into your serving dish. Top with a pinch of flaky salt and eat up immediately with lashings of gravy.