Two seasonal salad recipes from Abel & Cole for National Vegetarian Week

It's National Vegetarian Week and we're going bright and shiny with two beautifully colourful salad recipes from our friends at Abel & Cole. 

* Offer: The Simple Things readers get a free Abel & Cole grow-your-own-garden - a box of mini plants all ready to plant out in the garden, with an RRP £35 - and 4th veg box free when signing up to a delivery.  Use the code TST15 on sign up. *

Piñata Salad

Grab your salad spoons and whack away at this zesty (thank you, limes) spring number. Blindfold optional of course.

It’ll take
15 mins (prep)
1-2 mins (cook)

It’ll feed
2 people

Ingredients
1 beetroot
2 carrots
1 tbsp cumin seeds
1 lime
A punnet of alfalfa sprouts
A handful of coriander
1 avocado

Step by step

Peel and coarsely grate your beetroot and carrots.

Set a dry frying pan over high heat. Add your cumin seeds. Lower heat. Toast for 1-2 mins till just fragrant*. Scatter all (hang onto a pinch for later) in with your grated veg.

Grate the zest of your lime into the salad mix. Add a good squeeze of juice. Gloss with a little oil. Add a pinch of salt and pepper. Toss to mix.

Rinse and drain your alfalfa sprouts. Roughly chop your coriander. Set aside a pinch of coriander. Gently mix the sprouts and remaining coriander through the salad.

Halve, stone and peel your avocado. Divide the salad between two large bowls or plates. Pop the avocado halves in the centre. Season well. Add a good squeeze of lime juice and a gloss of oil. Finish with the reserved cumin seeds and chopped coriander.

* Going raw? Skip toasting your seeds. If you do toast them it’ll bring out the oils to make them more fragrant and tasty.

Golden Sunshine Salad

It takes 8 minutes and 20 seconds for light to travel from the sun to us. It takes just a few minutes more to whip up this organic sunshine salad.

It’ll take
15 mins (prep)
2 mins (cooking)

It’ll feed 
2-4 people

Ingredients 
1 lettuce
½ pineapple or 1 ripe mango*
A thumb of turmeric
A few pinches of sea salt
A drop of honey (optional)
100g mixed bean sprouts
1 carrot
1 lime
A handful of fresh coriander
2 tsp cumin seeds
A gloss of oil
2 garlic cloves
1 chilli

Step by Step

Slice the base from your lettuce. Tumble the leaves into a large bowl. Gently tear any larger leaves. Rinse well. Drain. Pat dry.

Slice the mango or pineapple into chunks. Cut the skin off. Place all the flesh from your fruit into a food processor or blender. Peel a 2cm chunk of peeled turmeric. Add it with a pinch of salt. Blend till smooth. Taste. Add a drop of honey or more turmeric, if needed, till it’s just right for you.

Gently mix your dressing through the leaves. Arrange the dressed leaves on a large platter or on individual plates.

Rinse your sprouts and carrot. Tumble the sprouts into the bowl you used for the lettuce (let them lap up any leftover dressing). Peel the carrot into thin ribbons using a veg peeler. Add them to the sprouts. 

Add the lime zest and juice. Season with a pinch of salt. Rinse, shake dry, roughly chop and add your coriander to the carrot/sprout mix.

Set a frying pan over medium heat. Add your cumin seeds. Toast till just fragrant. Scatter them over the sprout mix. Arrange this over your dressed leaves.

Pour enough oil into your pan to coat the bottom. Peel and thinly slice your garlic. Thinly slice your chilli. Fold them through the hot oil with a pinch of salt. Sizzle till just golden. Remove with a slotted spoon. Scatter over the salad. Drizzle a hint of the warm, spiced oil over and serve.

*Mango a little firm? Pop it in a paper bag with a banana and it should ripen in day or two. 

These recipes are from Abel & Cole's new Super Salad Box - available weekly for £19.50.

Make: Terrarium PLUS introducing the Urban Jungle Bloggers

Creative gardening need not be restricted to outdoors. Or, indeed, to off-the-shelf plant pots. Making a terrarium is a craftier way to display greenery and is a great project for anyone finding themselves low on either time or space. Building terraria is a revival of a past craze, which - hopefully much like your plants - has refused to die. Turn to page 106 of May's The Simple Things to find out how to make your own.

Got a taste for the green stuff? You're a born Urban Jungle Blogger.

Urban Jungle Bloggers is a mutual project initiated by Igor of Happy Interior Blog and Judith of JOELIX.com. They share a passion for plants and living with plants and decided to kick off a monthly blog series about living with plants, which soon turned into a thriving green community with almost 600 international bloggers joining in.

The Urban Jungle Bloggers team announces a monthly topic around styling with plants and informs the community through a monthly newsletter. Everyone who wants to can then join in and interpret the given theme according to their own style and home. There is no obligation to join in every month, so Urban Jungle Bloggers can pick whatever topic they like and share their green inspiration. Every blogger's efforts are then shared with the community on www.urbanjunglebloggers.com and on social media.

Don't have a blog? You can still join in. The team uses the hashtag #urbanjunglebloggers on Instagram which allows everyone to share and tag their green pics, with the images then shown in an interactive gallery on the Urban Jungle Bloggers website.

To join in, sign up for the monthly newsletter here. 

Find the terrarium make in May's The Simple Things. Buy, download or subscribe now.

Recipe: Blackcurrant leaf ice lollies

"While the blackcurrant blossom is just considering its change into berries, I’m eagerly picking the leaves. It can be hard to tell the black from the red from the white currants by sight, but if you rub them, blackcurrant leaves are thick, full and sweet in fragrance, and make my favourite sorbet, which can easily be twisted into lollipops, as my daughter insists I do." 

Try these unusual ice lollies from our green-fingered foodie, Mark Diacono. Pinch a couple of handfuls of early leaves from across the whole bush, so as not to deplete any part of the plant. The summer and early autumn leaves are still good, but the May leaves are best. This also works well with elderflower and midsummer scented geranium leaves. This makes a fine sorbet, too – just pour the liquid into a plastic tub, freeze for a few hours, then whisk an egg white into the slush and freeze.

Blackcurrant leaf ice lollies

2 large handfuls of young blackcurrant leaves/a 500ml jugful, fairly tightly packed
270g sugar
700ml cold water 
Juice of 3 lemons

1 Crush the blackcurrant leaves to help release the aroma and flavour by either squeezing them tightly in your hand or gently pounding with the end of a rolling pin.

2 Put them in a stainless steel saucepan with the water and sugar. Bring slowly just to the boil, stirring to dissolve the sugar, and simmer for 3 mins only.

3 Allow to completely cool.

4 Add the lemon juice, then strain. 5 Pour the juice into lollipop moulds and freeze. 

Recipe from May's The Simple Things. Buy, download or subscribe now.

Shop of the month - Mason & Painter

Meet Michelle of Mason & Painter, our Shop of the Month in May's The Simple Things.

'Mason & Painter has been open on Columbia Road since October 2013 - just over 18 months. The location is famous for its Sunday Flower Market so, like most of the shops on the street, we only open Fridays, Saturdays and Sundays. Sunday is always our busiest day. Last Autumn we moved across the road to a premises double the size of the original shop, to number 67 Columbia Road, and now have more space to house the vintage furniture and homewares.

'The products we stock are inspired by the horticultural flavour of the market though not exclusively. We buy from antique fairs up and down the country as well as France so we stock a real eclectic mix, ranging from 1950s French cafe chairs, old trestle tables, vintage fabrics and the occasional piece of Victorian taxidermy. We also stock new homewares, books, toys and candles, and one of our most popular items is the pre-war Dolly wash tub; customers use them as planters for trees and shrubs. I'm currently interested in illustrations from old books of birds and butterflies, which we mount in lovely zinc and copper edged frames. I've also designed a couple of tea towels especially for the shop showing Columbia Road market and another one with Chelsea Flower Show, both of which sell incredibly well to locals and visitors alike.

'We try not to get too attached to things - our shop motto is everything's for sale. Even the counter! Vintage school wall charts of the botanical and biological variety are always popular and we sell a lot of handblown glassware - large, old preserve jars that make great vases and vessels. And I design mugs, wallpaper, rugs and fabric for cushions which means we have a comprehensive mix of old and new.

'Outside the shop, we work on takeovers such as the Festival Terrace shop at the Southbank Centre in March. We curated all the products around a floral theme and even built a potting shed in the window. Now, we're giving our shop a new coat of paint, adding some colour, and bringing in new products to get ready for summer.'

Mason & Painter,
67 Columbia Road,
London E2 7RG

Recipe: Wild garlic pesto

If you’ve been to the woods recently and noticed a rather pungent smell, you’ve probably stumbled across wild garlic, otherwise known as Ramsons, which carpet our woodlands at this time of year. 

We asked expert forager Chris Westgate of Heavenly Hedgerows for her advice on how to pick and eat this most delicious wild plant:

• The whole plant is edible but the young leaves have the best flavour and their late arrival this year means they should be just about perfect now. They’re best eaten raw in a salad or used as the base for a pesto (see right). Cooking will help reduce the pungency if you find the flavour too strong.
• Try drying the leaves and adding them to sea salt. They keep for ages and taste wonderful on roast lamb or potatoes.
• Use the star-like, white flowers to prettify a spring salad.
• Once flowering, the seeds are also good to use. They pack quite a punch in salad or on top of a soup. They’re great pickled, too. Just pop in a clean jar and cover with vinegar for use during the winter months (they contain Vitamin C). 
• The plant is most easy to identify by its smell but it can be confused in looks with the poisonous Lily of the Valley, Lords and Ladies and Dog’s Mercury, which also likes to grow alongside wild garlic, so pick it with caution. Always wash the plants carefully at home before eating, making sure the leaves definitely smell of garlic.
• Abundant as it may be in parts, it’s good practice, as with all wild plants and fruit, to only take what you will use, leaving lots for wildlife and other people. And remember that it’s illegal to uproot a wild plant without the landowner’s permission.

Wild garlic pesto 

60g wild garlic
60g rapeseed oil
22g parmesan cheese
Salt
35g pine nuts
15ml rice or white wine vinegar or lemon juice

1. Wash the wild garlic, ensuring there are no other leaves in the mix. 
2. Finely chop and add to a blender with the pine nuts. Blend to a smooth-ish consistency.
3. Add cheese, salt, vinegar and oil. 
4. Stir with knife or spatula. Put in small jars until ready to use. Use within two weeks.

Sniff out wild garlic in a woodland near you, forage away and, if you’ve got a garlic glut, try one of these three recipes as well.

Wild garlic hummus

A vibrant green dip/spread with a wonderfully, earthy garlicky element, its Middle Eastern heritage remains.

Wild garlic and goat’s cheese pie

Based on the Greek dish, spanokopita, this pie is made with a mixture of wild greens.

Wild garlic gnocchi with tomato ragout

You'll need a translation for this lovely recipe from Fraulein Glucklich blog, but we think it's worth it.

Escape: Bluebell woods

Is there anything more uplifting in spring that a walk through a bluebell wood? That mass of colour, at once so exotic in its exuberance yet, at the same time, such a quintessentially English country scene.

'Don't march along (or worse, job through it, headphones in) but stay awhile. I like to perch on a fallen log, listen to the birdsong and notice the sunlight reaching the forest floor through branches with leaves in bud. And that's when my dog, Biscuit (above), scampers around like a mad thing, full of the joys of spring. Then we both head home happy. Simple pleasures, easily found.' 

Lisa Sykes, Editor

Inspired by the May cover of The Simple Things, we'd like you to share your snaps of this year's bluebells over at our Facebook page, on Twitter, or on Instagram (use the hashtag #simplebluebells). We'd love to see your patch of blue and green.

Want inspiration? These photographs from Annie Spratt really evoke the quiet calm of a shady glade. Have a listen to the sounds of the forest - scroll down and hit play.

Moments that matter

Making it to the market on time: “Fortified by a delicious breakfast, we arrived in the main square to find Provençal life laid out before us: cheeses and meats galore; piles of fresh fruit and vegetables; and cafés full of coffee and Pastis-sipping locals. It was a Monday morning like no other.”

Moments that matter… brought to you by Inntravel, the Slow Holiday people

Turn to page 68 of May's The Simple Things for more.

Think: Unbound Books

Founded by three writers, Dan Kieran, John Mitchinson and Justin Pollard, Unbound books is trailblazing a new way of getting books to readers. The trio had already headed down the traditional route to publication – publishers, bookshops, marketing departments – and felt that there was too much distance between author and audience, so they set about bridging the gap. Crowd-funding, they decided, was the way forward. Caitlin Harvey, Unbound’s community co-ordinator, explains: “An author comes up with an idea and if we think it has legs, then we film a pitch video, calculate the

amount we need to raise to publish the book and then put it live on the Unbound site. If we get enough people to pledge for the book in advance, we publish it and send all the supporters the ebook, a limited first edition and any other rewards included with their pledge level.” They’ll consider everything as long as it’s well written, and once you sign up to an idea you get access to the authors’ shed, an online space where writers share their techniques, showcase their work, ask for readers’ opinions and talk about all things book related. Brilliant. 

www.unbound.co.uk 

Recipe: May Bowl

This simple punch originated in Germany and is traditionally served on May Day. Sweet woodruff*, Galium odoratum, is a creeping herb found in shady patches under trees. Its leaves and flowers add sweet, herbal, vanilla and woody notes to dry white wine and champagne. Pick the leaves and flowers the day before, so they dry out slightly and give off a stronger scent.

MAY BOWL

MAKES 14 SERVINGS 
1 small bunch fresh sweet woodruff
250ml water
4 tbsp caster sugar 
750ml bottle dry white wine, such as a German Reisling
750ml bottle champagne or dry sparkling wine

TOOLS
baking sheet
sealable Tupperware 
paper towel
small nonstick pan 
wooden spoon
punch bowl
plastic wrap
ladle

1 First you need to dry out some of the woodruff. Remove any damaged leaves from the bunch and spread out about a third on a baking sheet. Place on the bottom shelf of a recently switched-off oven, with the door open, or in an airing cupboard, overnight.

2 Meanwhile, line a Tupperware box with a damp sheet of paper towel and place the remaining leaves and flowers inside to stay fresh. Seal the box and place in the fridge until just before you serve the punch. 

3 About two hours before serving, heat the water and sugar in the nonreactive pan, stirring until the sugar has dissolved. Leave to cool. Meanwhile, place the semi- dried woodruff in a punch bowl and pour the dry white wine over it. Cover and put in the fridge for at least an hour. 

4 As soon as the sugar syrup has cooled, add it to the punch bowl, stir, and return to the fridge for an hour. Before serving, remove the semi-dried woodruff with a ladle and replace with the fresh leaves and flowers from the Tupperware box.

5 Serve in a wine glass topped up with bubbly and garnished with a woodruff leaf or flower.

Suggestion: Strawberries, or even better, wild strawberries would also make a great addition to this punch, as would wild violet flowers and lemon slices.

* Sweet woodruff has been used since the Middle Ages to treat everything from cuts to liver problems. Today herbalists use it as an anti- inflammatory and to treat stomach ache. It contains coumarin, which is toxic in high doses, so drink this punch in moderation, won’t you?

Recipe taken from Wild Cocktails by Lottie Muir (Cico Books, £16.99) Photography by Kim Lightbody.

Grow: May cover reveal

New shoots abound. Not just in the garden and the forest but in our daily lives. Enjoy a leafy brunch with friends and let the wisdom of others inspire you to grow tall and strong. It's a time to plan your weekend over a morning cuppa, then pull on your wellies and be outdoors. Fling open the French windows, peg the washing on the line and head off to find a wild garden. There are tomatoes to grow, cow parsley to gather and tents to pitch. Life's good when you remember The Simple Things.

May's The Simple Things is out today - buy, download or subscribe now.

The work of Jennie Lee

Within weeks, the fulcrum of power in the country will shift as the government changes, and it’s still anyone’s guess quite what the outcome will be. Despite election coverage spanning the economy, the budget deficit, the EU and taxes, one topic that doesn’t often come up is the country’s cultural landscape and the sticky wicket of its funding, or lack thereof.

It’s obvious why – with cuts being made to essential public services like the NHS, who is going to put their energy into championing more money for something like regional opera? But those who work in, or care about, the country’s artistic and cultural legacy would say that view is short-sighted. Those voices had the backing of MP Jennie Lee (1904–1988), whose life and legacy we celebrate in the May issue. Jennie was the author of the only white paper on the arts ever written. This year marks the 50th anniversary of the publication of A Policy for the Arts – First Steps (you can read it here: http://b.3cdn.net/labouruk/e30626bec6f30f5893_mlbrotg01.pdf) and, weeks from a general election, it seems an apposite moment to compare the situation today with that of the time of Jennie’s call to action in 1965.

Then, as now, there were obviously other priorities for government cash in the post-war period. Jenny identified the problem thus: ‘People who had never known what they were missing did not press for galleries, theatres and concert halls. Certain sections of the press, by constantly sniping at cultural expenditure, made philistinism appear patriotic.’ She suggested that the solution was to start them young, and make creative pursuits as much of a priority in the education system as the widely-established pillars of reading, writing and arithmetic: ‘If children at an early age become accustomed to the idea of the arts as a part of everyday life, they are more likely in maturity first to accept and then to demand them.’ She also stressed that there was a need for new arts venues nationwide ­– ultimately, plays and musical performances could only reach those in the provinces if there was somewhere for them to perform.

So, has Jennie’s vision come to pass? Well, as she herself predicted, ‘There is no short-term solution for what is by its very nature a long-term problem.’ Those who were at primary school in 1965, when the paper was published, are now in their 50s, and yet the demands Jennie made for the needs of arts education sound as relevant today as ever.

London still gets the lion’s share of the Arts Council’s funding (what’s left of it) and music education in schools still needs to be extended to reach every child as a matter of course, rather than the postcode lottery it still is. Though the government-backed In Harmony project (based on Venezuela’s phenomenally successful El Sistema) has had a huge impact in the six areas where it functions, there are still many parts of the UK in which children simply do not receive anything approaching a well-rounded music education at school.

Neglecting to support the arts all over the UK, not just in the capital, could prove a false economy. The fact that the contribution of art galleries, libraries and musical performances to the nation’s economy and mental health can’t be measured doesn’t mean it is non-existent. Local services have been a boon to autodidacts over the years – journalist and author Caitlin Moran [live link to http://www.caitlinmoran.co.uk], who grew up in Wolverhampton and was home-educated, says: ‘A library in the middle of a community is a cross between an emergency exit, a life-raft and a festival. They are cathedrals of the mind; hospitals of the soul; theme parks of the imagination.’

There’s also a deep, unquantifiable value in the kind of intellectual stimulation that inspires the mind to wander from the narrow annals of the everyday to a slightly higher – or simply more entertaining  – plane. I can’t put it better than Jennie herself: ‘In an age of increasing automaton bringing more leisure to more people than ever before, both young and old will increasingly need the stimulus and refreshment that the arts can bring. If one side of life is highly mechanised, another side must provide for diversity, adventure, opportunities both to appreciate and to participate in a wide range of individual pursuits. An enlightened government has a duty to respond to these needs.’

Do you hear her, party leaders? In fifty years there has still been no update on Jennie Lee’s pioneering work, so we must refer to it still. As the nation goes to the polls, those who care about the country’s cultural and artistic future have Jennie to thank for opening up a discussion about the purpose and meaning of the arts to the country as a whole.  Let’s hope it won’t be forgotten.

You can read more about Jennie Lee in The Simple Things new May issue - buy, download or subscribe now.

By Catherine Smith

Quiet: The power of introverts

Sometimes, you might think, it’s all very well trying to be mindful and appreciate the simple things… but the world around you doesn’t always seem to keep pace with what your heart or mind is telling you. If you’re a quiet person, at times the world can seem overwhelmingly loud and fast-paced, and your own contribution to it under-valued by the assertive, confident types around you.

Susan Cain has made the case for introverts in her world-famous book Quiet: The Power of Introverts in a World that Can’t Stop Talking, and through a TED talk that has had over 11 million views on YouTube.

If you identified with our feature in the May issue on being an introvert, or if you aren’t sure whether or not this is you, why not take a quiz at Susan’s site www.thepowerofintroverts.com, which also has forums, reading guides and everything you need to explore and understand your more contemplative qualities.

THREE WAYS TO APPRECIATE BEING QUIET

READ… The Highly Sensitive Person ­– How to Thrive when the World Overwhelms You by Elaine N. Aron – practical solutions for a happy and fulfilling life, including useful material for those raising a sensitive child.

GO… Get away from the chatter with a silent retreat at Gaia House in the south Devon countryside. An opportunity to reflect through meditation and mindfulness practice.  

THINK… Andrew Johnson’s downloadable recordings offer a wide range of meditations to help you cope with all life’s challenges.

By Catherine Smith 

Competition: Win! A yoga retreat on the Isles of Scilly (closed 30 June 2015)

Retreat, reboot and rejuvenate with a yoga retreat on the tranquil island of St Martin’s, Isles of Scilly.

What you could win and how to enter

• A three-night stay for one adult at Karma St Martin’s, including all reboot weekend activities, breakfasts, lunches and dinners.
• A 50-stem bouquet from Scilly Flowers.
• Skybus return flights from Land’s End airport or the Scillonian III passenger ship round trip from Penzance to St Mary’s.

To be in with a chance of winning, enter below by 30 June 2015. 

Full Terms and Conditions: 

The prize consists of a three-night stay for one adult at Karma St. Martin’s, including all reboot weekend activities, breakfasts, lunches and dinners. Plus, a 50-stem bouquet from Scilly Flowers and Skybus return flights from Land’s End airport or the Scillonian III passenger ship round trip from Penzance to St. Mary's.

The prize is valued at up to £1,000; there is no cash alternative available. Entrants must be 18 or over. The break must be taken on 28-31 August, 25-28 September or 23-26 October 2015. Reboot breakfasts, lunches and dinners are included, but all other meals, drinks and sundries are not included in the prize.

The Karma reboot weekend break and travel are subject to availability.

There are Isles of Scilly Travel Skybus flights to St. Mary’s, Scilly’s main island, from Land’s End, Newquay and Exeter airports six days a week, Monday to Saturday. From Land’s End and Newquay airports these flights run all year round; from Exeter Airport, March to October. The Isles of Scilly Travel passenger ship, Scillonian III, sails from Penzance harbour to St. Mary’s six days a week from March to November, and there are Sunday sailings in high season.

By supplying personally identifiable information when entering this free prize draw, the Islands’ Partnership may use it to provide entrants with ongoing information about its products and services. Visit Isles of Scilly will not rent, sell or lease this information to other companies or individuals. Entrants will receive email newsletters from Visit Isles of Scilly but can unsubscribe at any time.

Names and email addresses will be entered into a free prize draw. There is only one entry per person – automated entries will not be accepted. The winner will be notified by email or phone straight away.

Delayed or cancelled travel:

Every effort is made by Isles of Scilly Travel to operate at the times specified on the ticket. However, Isles of Scilly Travel is not liable for additional costs, loss or damage incurred by passengers resulting from delayed or cancelled travel.

If it is not possible to operate flights, passengers may be offered alternative transport or the option to remain at the airport and wait for a flight to become available. These may not necessarily be on the same day. Winners must hold a valid passport.

By entering into the competition, all participants will be deemed to have agreed to the Isles of Scilly Travel terms and conditions as stated on the company’s website: www.islesofscilly-travel.co.uk and Iceberg Press' Competition Rules - see www.icebergpress.co.uk/comprules

Recipe: Campfire beef and beans

If you’re camping this summer and want to christen your brand-new Kotlich stove with a hearty stew, look no further than this delicious Campfire Beef and Beans recipe. You could easily use lamb or sausages instead, depending on your proximity to the shops.

Campfire beef & beans

Serves 8–10

1 tsp ghee or butter
1kg good-quality minced beef
8 bacon rashers, diced
2 large onions, diced
2 garlic cloves, diced
2 tsp fresh thyme or 1 tsp dried thyme
½ tsp hot smoked paprika (optional)
4 tbsp black treacle or brown sugar
2 tbsp apple cider vinegar
1 tbsp tomato puree
Salt and black pepper
2 tbsp wholegrain mustard
8 large tomatoes, roughly diced
4 medium carrots, diced
400ml water
A large handful of fresh parsley
1 tin Haricot beans or two handfuls of dried Haricot beans that you have soaked and cooked yourself

1 Brown the beef in ghee or butter, then set aside. Put the bacon into the kotlich and cook until crispy.

2 Add the onions and stir for 8–10 mins until softened. Add the garlic and thyme and stir for a minute, adding the hot smoked paprika if you choose.

3 Add the treacle, vinegar, tomato puree, two pinches of salt, some black pepper and the mustard and fry for a minute, stirring well.

4 Finally add the fresh tomatoes, carrots, the browned beef, parsley, cooked beans and water. Simmer for 2 hours, stirring occasionally. Do keep an eye on it and add water as needed.

5 Serve piping hot with a hunk of crusty bread to mop up the plate.

Recipe taken from The Kotlich Cook.