There is no reason why austerity cooking shouldn't get a little luxurious lift every now and then, especially if it doesn't cost much. Last night we used as prime ingredients two vegetables from our allotment, the ever dependable kale and a whole bunch of small leeks - planted a bit late to make big fatties, but they haven't suffered and we still have loads to pick.
Luxurious kale? By adapting a Sara Raven (and I think HFW) idea I cooked a rather delicious even if I say so myself first course: thick slice of toasted bread loaded with a mix of steamed kale, garlic, a tin of anchovies, boiled egg, and grated cheese, all chopped up together with a bit more cheese on top. Very robust flavours, and a feeling of virtue from that iron-rich greenery.
The main was leek and potato soup, with an onion, carrot, two big spuds and about 20 small leeks, sweated in a slick of butter then simmered with the water from cooking the kale, a small carton of double cream added at the end just to warm through before everything was zapped with the hand blender. More bread to dip and the meal was both enjoyable and filling. You don't need a protein-fest every day, though with the egg, anchovies and cheese (and grain in the bread) it wasn't without either.
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