ST201903

WHAT’S YOUR STORY?

Come up with an opening paragraph for a short story and write it here,

finishing it later in a notebook. It could be real life or fiction. You don’t have

to read it back, just enjoy the experience of writing.

LUNCHTIME ART

Go to a park or green space in your lunch break, sit down on a bench and
sketch what you see in front of you. Try not to think about it too much,
just allow your pen or pencil to lead the way.

* You can find a recipe for roasted carrot houmous on our blog:

thesimplethings.com/blog/carrothoumous.

Turmeric pancakes with carrot

houmous & vegetables

Makes 8

2 tsp cumin seeds

150g chickpea (gram) flour

2 tsp ground turmeric

½ tsp salt

350ml cold water

1 tbsp olive oil, plus extra for frying

FOR THE TOPPINGS

Carrot houmous*

1 cucumber, deseeded; 1 large

courgette; 1 bunch radishes; 150g

podded peas

Juice of ½ lemon

1 tbsp extra virgin olive oil

100g salad leaves

Handful of coriander leaves

1 Toast cumin seeds in a dry pan. Sift

gram flour, turmeric and salt and stir in

cumin seeds. Make a well in centre and

beat in the water and oil to make a

pouring batter. Rest for 15 mins.

2 Thinly slice cucumber and courgette.

Halve or quarter radishes. Blanch peas

for 2 mins, drain, refresh in cold water

and dry. Combine veg, toss with lemon

juice and olive oil and season. Set aside.

3 Put oven on lowest setting. Heat pan,

drizzle with oil then mop with kitchen

towel. Pour in enough batter to lightly

coat base. Cook on a lowish heat for 90

secs until golden. Flip and cook 30–

secs more. Keep warm in low oven.

Repeat for all pancakes.

4 Spread carrot houmous onto each

pancake, scatter over veg, salad leaves

and herbs. Wrap, and serve drizzled

with oil, lemon juice and black pepper.

Recipe from Modern Pancakes (Ryland

Peters & Small).

To imagine...

A clever recipe

To try...