I’ve moved! I’m living in a flat with working heating, a clean kitchen and – thank god – no leaky radiators. There’s a balcony and a globe bar (that’s actually stocked with alcohol!)
And at the centre of this contentment is a table. A table with tulips and scattered with kirby grips and pens, where I spent two hours on Sunday morning listening to jazz and drinking bucks fizz in my pyjamas.
The food, the wine and the Stacey Kent were fantastic, but it was the table that felt the weight of my contentment. Because, finally, FINALLY, dear reader, I have somewhere to rest my plate. And from this comfortable spot, I can observe all of the things to which I owe this happiness – from the fluffy french toast to the person sitting opposite me, who talks about music and politics and the joy of a fine cup of coffee.
Sadly, the only other table in my life is my desk, where I’m spending the majority of my time. Shorthand, article writing, paid employment, exams, evening and weekend classes – they’ve all taken over my life. Add to that the weekly post I’ve been writing for Bistropop, and my poor blog doesn’t stand a chance.
This is a recipe for a filling, simple and cheap ragu. It’s probably quite good for children, because it includes elements of hidden vegetables (and I’m told small people like that sort of thing). Throw in whichever vegetables you like – this is a fridge-raider sort of recipe after all.
Hidden veg pasta
olive oil
large onion, chopped
celery sticks, chopped
3 carrots, grated
1 leek, chopped
1 courgette, chopped or grated
2 garlic cloves, chopped finely
2 cans chopped tomatoes
a good squirt of tomato puree
120g dry red lentils
1 tbsp each caster sugar and balsamic vinegar
300g dried pasta shapes
parmesan
Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots, leek and courgettes until soft, about 20 mins. Tip in the lentils, tomato puree, tomatoes, sugar and vinegar. Simmer for at least 20 mins – the longer the better.
Meanwhile, cook the pasta. Blitz the sauce with a hand blender, or just mash it with a potato masher (like I did). Drain the pasta and toss through the sauce. Top heartily with grated parmesan.
To The Table 