So the year 2020 will go down in history, as the year the whole world stopped. We all forwent our rights to freedom to travel, and stayed home in lockdown, not even seeing our own families! It’s awful to think that this has come about due to eating habits. As a fairly liberal foodie, I acknowledge and respect the rights of any culture to adhere to their own traditions, but I would prefer this was within the constraints of consideration for sustainable, hygienic and humane practices.
However, this unprecidented situation also created some benefits. Pollution levels came down, nature began reclaiming the environment, people were accepting their health, and that of their loved ones and neighbours, is more important than work, and – people began eating better.
As restaurants and fast food venues closed, we saw more and more people cooking from scratch. People were baking who’d never picked up a cake tin in their lives before and coming up with some remarkable results. People were making their own bread and pastries as well as salads and good old fashioned family favourites. With the exception of this meaning much higher levels of ingredients being bought making it harder for us seasoned bakers to attain our flour, eggs, yeast and butter, this was a fantastic improvement and I hope has given people skills they’ll continue to enjoy using.
As traditional markets were cancelled, many stall-holders turned to home deliveries to keep afloat. This has produced some fabulous results for them. I really hope, when we finally get back to some new kind of normal, that these delivery services continue. The local firm I’m using have proven to be fantastic, and their produce is exceptional. It’s no dearer than paying for a home delivery by a big-chain supermarket, but far better quality. There’s no dragging weighty fruit and veg home, but instead a happy, jolly, service with a smile. 
This new, virtually 50s-esque, food delivery service not only means we’re all able to maintain our 5-a day targets, but for the lonely it’s a cheery moment of (suitably distant) human interaction. And I get to feel the contentment of knowing I’m doing my bit to keep a local firm stay afloat while eating really well. I’ve no intention now of reverting my shopping habits.
Although many takeaways continued to operate, there’s satisfaction to be gained by producing your favourite at home yourself. Indian takeaways happen to be our ‘go to’ (probably now better named ‘get from’). As I have a huge stash of various herbs and spices, and tend to have oils and coconut milk in the cupboard at all times, I’ve played with various different concoctions. The most popular so far have been a ‘Chinese curry’ with mushrooms, chunky onion slices and peas in a medium heat sauce, and a mixed vegetable tomato-based medium Balti with home-made naan.
One lovely dish from basic fresh ingredients and staple cupboard herbs and spices is a simple Indian, Aloo Muttar. You can make this as mild or spicy as you want.
Recipe:
- 1/2 teaspoon cumin seeds
- 2 teaspoons ground cumin (I ground mine from my stock of cumin seeds in a pestle and mortar)
- 1 teaspoon fresh minced ginger (or ginger paste)
- 1/2 teaspoon turmeric
- 2 teaspoons ground coriander
- cayenne pepper (up to 1/2 teaspoon for a milder curry, 1-2 teaspoons if you prefer it spicier)
- 1 teaspoon chilli flakes (optional)
- pinch of salt and fresh ground pepper
- 1 tin of chopped plum tomatoes
- 3-4 average size, peeled and diced (raw) potatoes
- 1-2 handfuls of frozen peas
- water
Method:
In a wok or large pan, fry the cumin seeds in about a tablespoon of your preferred oil for about a minute or two on a medium heat, until they begin to sizzle.
Add the ginger and chilli flakes and continue to gently fry for another minute or two. Turn the pan down to a lower heat, add your remaining spices and continue gently frying for another minute or so.
Add the tomatoes, salt and pepper and cook for up to 5 minutes.
Add your chopped potatoes and pour over sufficient water to fully cover them. Cook for about 8 minutes until the potatoes are almost fully done, then add the peas. Continue cooking for another 5 minutes or so until the peas are cooked and potatoes are fully ready.
When ready to serve, sprinkle with a little fresh chopped coriander and, if you wish, a little more cayenne and/or ground chilli flakes. A little sour cream or raita would add a cooling element if anyone finds this a bit spicy.
This can be served as a main with your choice of rice, flatbread or naan, or as a side to a meaty (or Vegi!) main dish.
I hope you all enjoy a lovely home-made feast, keep up your new-found cookery skills, and keep safe in these weird times,
love
Maggie x
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