Sunday was a very lazy day due to two smashing parties the previous night, envolving lots of dancing, rice and peas on the Walworth road, one or two whiskey shots too many with Alice, and hanging out with boys in bands who were probably too young to be drinking.
So Raf started the day off with the ace idea of homefries which I had an inkling of in my memory from New York breakfasts. So I chopped and peeled while he made excellent apple and orange juice. The trick to the homefry appears to be a little soy sauce and some cayenne pepper. And actually slightly burning the potatoes so that they begin to stick and brown and balance the sweet sweated onions and garlic. It’s breakfast comfort, along with eggs and bacon.
After more sleep and tv we needed another feed (the pattern on Sundays being that of a baby. Sleep, eat, small bout of fresh air, sleep, eat, sleep). Settling for Madhur Jaffrey curry vibes, we made a light lamb and spinach gingery curry (once the weavels had been removed from the coriander. Nearly a complete crisis) and carrots in coconut milk. But the best bit in my mind, was the cucumber salad. Basically pickled cucumber.
METHOD FOR CUCUMBER SALAD: Skin and slice the cucumber (skinning highly recommended by Dot Cotton)
Chop a chilli and add to 100ml white vinegar. Heat this in a small pan with 50g sugar to make a syrupy pickle dressing. Some of the liquid should evapourate. Pour over the cucumber and let it sit for an hour. You can remove from the plate or leave it swimming in this gorgeousness. The thickened vinegar really knocks you between the eyes, and chilli is moreish and tickly.
Sleep, film, sleep...