Here is an easy side dish that complements almost anything.
3 scallions, or 2 shallots, sliced
3 tbs. butter
1/2 tsp. garlic olive oil
1 baby gem lettuce, shredded
2 cups frozen peas
1/2 cup chicken or vegetable stock
Cook the scallions or shallots in the butter and olive oil until softened. Stir in the lettuce until wilted, then add the peas and stock. Cook at a robust simmer until everything is tender and the liquid has reduced.
Season and serve
These cold Japanese noodles go wonderfully well with so many things, especially salmon.
1/3 cup sesame seeds
8 oz. soba noodles
2 tsp. rice vinegar
5 tsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
5 scallions, sliced
Toast the sesame seeds in a dry skillet over a high heat until golden brown, then tip them into a bowl.
Bring a large pot of water to a boil, add salt and cook the noodles for 6 minutes, or according to the package directions. Drain, then plunge into a bowl of ice water to stop them from cooking further. Drain again.
In a bowl, whisk together the vinegar, soy sauce, honey and sesame oil. Toss in the noodles, scallions and sesame seeds. Leave for about 30 minutes for the flavors to develop, then serve.
Serves 4 as a side dish or 2 as a main course
Cooking with Nigella 