While watching my Ma’s Pin-up boy, Nigel Slater, this week, I got hullushing (longing for) over something fresh, green and summery. I love the way he cooks with things that anyone can get in their local shops. You’ll never see him cooking with some Asian spice that can only be found after a hike up the Himalayas; one that closely resembles basic mild curry powder in all forms but price and availability. I can’t see myself in the near future being an enthusiast for gardening, but I must admit, should I do find myself with green fingers, I would focus on the edible.

I can’t remember what part of this I made up myself, and what part I’ve copied from his show, but that’s part of the joy of cooking for yourself and friends; nobody cares if what you cook doesn’t exactly match the description, or you’ve run out of an ingredient and substitute it for another. You cook what you enjoy, not what some book or television incest’s.

For this dish, you will need

• Frozen Petti Pois peas; they’re frozen on the field and that locks in the sweetness. Several times I’ve bought these and most of them are brown, this is generally because they have been left out in a stock room rather than going straight to the freezer. Return them if you find this is the case.
• Corn on the cob, taken off the cob…or tinned sweetcorn. Either way, I’m not bothered.
• Some dried pasta; to make life easy, you can boil this and the above all at once, if you use fresh pasta then by the time the other stuff is cooked, then the pasta would have turned to mush. Besides, it’s cheaper. I quite like Bow Ties for this dish. The pasta is optional; great for a main dish, leave out if using as a side dish.
• Some mustard. Nothing strong like English Mustard, keep it light like Dijon or Grainy for an added texture.
• Spring Onion and Chives. The chives really add an oomph to it, and besides, they’re my buzz-ingredient of the moment.
• Crème Fresh. Yes, I’ve seen the Southpark. Yes, they’ve got me pegged on this one. I suppose you could use Greek Yoghurt instead, although I’ve not tried that.
• Mint: Gotta love the mint, it makes everything taste of summer despite the days growing darker earlier.

How to put it together:

• Get the kettle on, it’s always best to boil water from a hot kettle, it makes things move so much faster, I can’t be arsed bringing a pan to the boil straight from the tap.
• When you’ve got a saucepan of water boiling, dump into it the peas, sweetcorn and pasta if you’re using it. Add a bit of salt; I’ll be honest, I don’t know why they insist that pasta is boiled with salt, on a flavour basis I can’t tell the difference. I think it’s something to do with lowering the boiling point. The advantage of doing all this in one means there is less washing up.
• Chop up the mint, spring onion and chives. Make sure you wash them and squidge out most of the water so it doesn’t make your sauce go runny.
• Add a 2:1 ratio of Crème Fresh and the mustard; mix in the spring onion and herbs and taste. If you think it needs a bit of salt or something, then add that now, personally though, I thought it was fine.
• Try a bit of pasta, if it’s too your liking, then the peas and sweetcorn would be done. Pour the lot out into a colander and return to the now empty saucepan.
• Add the crème fresh mix, stir the whole lot so everything is covered (without being drenched)
• Serve and enjoy =)

Some pictures…. sorry about the poor quality; I was lazy and used my phone camera

Tags: chives, creme fresh, mint, pasta, peas, spring onion, sweetcorn

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