Are you eating properly?
I get asked this rather a lot, from which I can only assume I must be looking pretty haggard still! I think the honest answer to the question is “I’m trying to, though it’s not always easy”.
There’s a canteen at work, and I try to have a cooked meal there most weekdays – except if I have a lunchtime meeting, which happens all too often, when I just grab a sandwich. At least if I’ve eaten a reasonable meal during the day, it doesn’t matter so much if I don’t feel like cooking in the evening.
Evenings are more difficult – not least because Christopher used to do almost all the cooking in our household. When he was taken ill, I had to learn fast how to cook, and I’m still climbing up that learning curve. We always enjoyed good food, and I don’t want my standard of eating to drop too far, but now it’s entirely up to me…. I’ve been trying to cook at least one new (to me) recipe each week to try to expand my repertoire. I’ve found that if I’m spending an hour in the evening trying to follow a recipe, that’s an hour when I’m not sitting on my backside moping and feeling sorry for myself, so that’s got to be a good thing.
Two recipe books I’ve found to be very good (and almost foolproof) are Leith’s Cooking for One or Two and Delia Smith’s One is Fun – if you can get past the excessively patronising title (I do not find that one is much fun at all at the moment!). I suspect that my technique is not favoured by the experts – indeed I could often swear that I can hear Christopher’s voice saying in his very exasperated tone “I really must teach you how to chop an onion!”, but it’s effective (if slow) and gets the job done.
So here, on a positive note, is the recipe for my mother’s foolproof slow-roast lamb mini-joint, a dish I’ve recently learnt how to cook.
Preheat oven to 190C. Place a sheet of tinfoil in a small roasting dish. Make a bed of rosemary sprigs (if using the ones taking over the garden, shake off the inch of snow first). Put a boneless lamb mini leg joint on the rosemary. Season with salt & pepper. Put another sheet of tinfoil over the top, and scrunch the edges loosely together to make a parcel. Shove in the oven, and immediately turn it down to 170C. Leave for three hours minimum, while the aroma of roasting lamb and rosemary fills the house. It’s absolutely delicious.
