The cupboards are bare, so Nigel Slater has gone back to basics for a simple, but satisfying, supper you can make from scratch
It has rained on and off all day and now, as the streetlights start to come on, it has become bone chillingly cold, too. There is little or no temptation to leave the house. Dinner will be more rummage than forage. I don’t keep a heavily stocked fridge, but I can usually get some sort of meal together without having to shop.
There are cans of chickpeas in the cupboard. I fancy making them into soft cakes, seasoned with rosemary and garlic and frying them to a crisp on the hob. But once the peas are crushed to a velvet purée, I raid the little box of aromatics in the bottom of the fridge for some seasoning. Even that is unusually low, revealing nothing more than a shallot or two, a couple of chillies somewhat past their best and two stalks of lemongrass, but there is a good firm lump of ginger. There is also a bag of spinach, slightly past its use-by date, and a few herbs. The chickpea cakes can have a ribbon of spinach running through them, a southeast Asian seasoning.
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