Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 96

beetroot, tomatoes, pearled spelt, garlic, coriander or parsley

Drizzle 4 small beetroot with a little oil, wrap them in foil and place in a roasting tin. Bake at 200°C/Gas 6 for 20 minutes. Open the foil, add 5 garlic cloves, left whole, and 4 largeish tomatoes and cook for another 30 minutes, until the beetroot and garlic are tender. Peel the garlic, then peel and halve the beetroot.

Boil 200g pearled spelt in 400ml salted water for 20 minutes, then drain. Melt a large knob of butter in a frying pan, add the cooked spelt and leave to toast lightly for a minute or two. Add the roast beetroot, garlic, tomatoes and some black pepper, stirring them in gently till the tomatoes burst. Stir in a handful of torn coriander or parsley.

For 2. Frugal, sweet and sharp, with the comfort of warm spelt.