Spring Greens

Spring greens are about 80p for a huge bag in the supermarket and even cheaper in the market. And they rule. They are actually early (in the year) cabbages but don't really taste like cabbage and are baggier.

Here are some ideas:

• Boil or steam and have with a knob of butter melted and lemon juice and black pepper.

• Shred, add to potatoes for the last 5 minutes until you drain to make mashed potatoes to make it 'chump'.

• Shred and add to a stir fry.

• Boil or steam and drizzle with tahini sauce (a spoon of tahini, a clove of garlic minced in, the juice of a lemon and some dried mint, a bit of water added gradually as you mix it to the consistency of double cream).

Hummus

It's just so much nicer homemade and cheap to make. Even cheaper and tastier if you can be arsed to soak and boil dried chickpeas. Any leftover chickpeas can be chucked into magic gug, soup or simply double the hummus quantities.

Half a tin of chickpeas (or about half a mug of dried ones, washed then soaked over night and boiled for about an hour until you can easily squish)- either way, keep a bit of the liquid.

Juice of 1-2 lemons

1-2 garlic cloves

2 tablespoons of tahina

About 2 tablespoons of olive oil

You can either make this by hand or in a blender or processor. If you are using a processor then whizz everything up, adding a little of the liquid and tasting until it's to your liking. Add one of the garlic cloves and one of the lemons to start then add the rest if you think it needs it.

If you are making it by hand then grate the garlic and then mash everything together, again tasting until it's right.

VARIATIONS- 

You can add a pinch of cumin, chilli or ground coriander to add a bit of spice.  

Try making this but with red kidney beans or other pulses.

Using dried pulses- it works out super cheap but you need to really check the soaking and boiling instructions as undercooked pulses to bad stuff to your belly. Tinned work fine but, especially with chickpeas, it's worth making the effort with dried.

Greens & Tahini

Green vegetables are super cheap and super good for you. But they can be a bit boring if you have them as a side veg just boiled or steamed. This way makes them the main event and completely changes their taste. You can make this as an emergency lunch on its own or as a side dish for grilled meat, fish or whatever.

As much green veg as you want (broccoli, green beans, spring greens, or even mix in cauliflower)

Sauce for 1 portion (make more for more people):

1 tablespoon of tahina

1 clove of garlic, grated

1 teaspoon of dried mint

Juice of a lemon (or about a tablespoon of lemon dressing)

A drizzle of pomegranate molasses if you have some but it's not vital at all.

First put the veg on to steam or boil, being careful not to over cook.

To make the sauce, mix all the ingredients together I a small bowl with a fork.  Then set the cold tap to a drizzle and gradually add water whilst mixing.  It will get very stiff and then gradually loosen.  Keep going until you have a sauce that's a bit like yoghurt thickness.

Drain the veg and pour over the sauce. Eat your greens!