ST201902

GOING THE

EXTRA MILE

Mark Random Acts of

Kindness Day on 17 February

by making a list of thoughtful

things and pledge to do

them all by the end of the

week. For inspiration see

the kindness calendars at

randomactsofkindness.org.

YOUR BODY MAP

Pause for a couple of minutes and do a mental scan, noticing how you
feel from head to toe. Now draw symbols, shapes or colours on the body
outline below to resemble how you feel right now. Use this to guide your
thoughts to the parts of your body that need attention.

Rhubarb & ricotta toasts

Makes 6–

450g forced rhubarb, leaves and

woody bases removed, stems cut

into 4–5cm batons

50g golden caster sugar

FOR EACH SERVING

1 slice of sourdough bread

60g ricotta

2 sprigs of thyme, leaves picked

Extra virgin olive oil

1 Put the chopped rhubarb in a

saucepan so they sit no more than

two batons deep. Add the sugar and 3

tbsp water, tumble the rhubarb around,

then place the pan over a low-medium

heat until the liquid is somewhere

between a simmer and a boil.

2 Reduce the heat to very low and

place a lid on top. Cook for 5–10 mins,

stirring occasionally so batons cook

evenly, and to ensure the pan is never

at much more than a simmer.

3 When half the rhubarb has become

soft, stringy and juicy, remove pan from

the heat and lid from the pan and leave

to cool, during which time the harder

batons will soften in the residual heat.

4 Toast the bread until golden and fairly

crisp. Spread it with plenty of ricotta

(a generous wave of cheese should do

it). Season with a couple of pinches of

sea salt, a few grinds of black pepper

and some thyme leaves. Add a swirl

of extra virgin olive oil, before finishing

with a couple of spoonfuls of rhubarb,

avoiding too much syrup (which you

could add to a G&T later on).

Recipe from The Borough Market Cookbook

by Ed Smith (Hodder & Stoughton).

Photography: Issy Croker

To think about...

A clever recipe

To plan...