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Examples
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It starts with the huge diversity in supermarkets of "Mediterranean" vegetables and fruits, crosses over into the ready meal section with all their Indian and Italian stuff available all year round using out of season veggies, and not even organic CSAs such as Riverford can be stopped from importing bell peppers in the winter - due to the strong demand for this "Mediterranean" vegetable, which in winter is so totally out of season (in the UK, the Spaniards can call it seasonal even then.)
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It starts with the huge diversity in supermarkets of "Mediterranean" vegetables and fruits, crosses over into the ready meal section with all their Indian and Italian stuff available all year round using out of season veggies, and not even organic CSAs such as Riverford can be stopped from importing bell peppers in the winter - due to the strong demand for this "Mediterranean" vegetable, which in winter is so totally out of season (in the UK, the Spaniards can call it seasonal even then.)
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Traditionally, according to my trusty Oxford Companion, mung dal would have been soaked before cooking, to save fuel – in these profligate days, I can only find one recipe which calls for such a step, in the excellent Riverford Farm Cook Book.
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"Everyday & Sunday," the second cookbook from the owners of Riverford Farm in Devon, and food writer Elisabeth Luard's "A Year in a Welsh Farmhouse," are both bursting with seasonal cooking—simple but not at all mundane, and for me, possessing the kind of enchantment and romance I used to get from the Brontë sisters.
Cookbooks From Britannia Rule! Katherine Wheelock 2011
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The Riverford recipe which in its entirety contains the cauliflower and potatoes to be found in their autumnal and winter vegetable boxes, although I've omitted these to make it a fair comparison cooks the pulses in vegetable stock, rather than the more usual water.
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Riverford, and Mrs Jaffrey and Hirani all suggest adding a little lemon juice to the finished dal, but I find I prefer it without – the sharpness interferes with the all-important comfort blanket effect.
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Branches across London Riverford Field Kitchen The restaurant at this organic Devon farm won this category last year, and continues to thrive.
Observer Food Monthly Awards 2011 Best ethical eats: The Ethicurean 2011
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Nigel keeps it simple with fried garlic, but I prefer the thinly sliced shallots that Riverford use, sautéed until lightly golden, and then toasted with Madhur Jaffrey's cumin seeds, plus a few mustard seeds and crushed chilli flakes for colour and heat.
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Vegetables come from Riverford Organic at the nearby Kitley Estate; meat from the Arthouse team's own farm shop at Stokeley Barton.
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The Riverford dal is also unusual in that it starts by sautéing onions and celery, then adds garlic and spices, as if making the base for a stew.
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