Discover - Soul Spoon

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May produce

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Asparagus 4 Rhubarb 2 Peas 136 Broad beans 3 Radish 20 Lettuce 22 New potato 12 Spring onion 207 Watercress 2 Sorrel 2

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Arancini

Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated parmesan and beaten egg to bind. Filling, a stew of beef-and-pork ragù with peas, OR a cube of mozzarella, sits in the centre of each ball. Hands wet with water shape the rice around the filling into a tight orange-sized ball (or cone, for the Catania style). Each ball is rolled first in flour, then in beaten egg, then in fine breadcrumbs (or in the doubled-up "panata" mix of flour + water for the Sicilian original). Deep-fried at 180°C in 4-5 cm of oil for 4-6 minutes per ball until deep gold. Drained on kitchen paper; eaten warm.

Snacks 45 minutes Serves4

Aroog

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy. Lamb or beef mince mixes with the bulgur, grated onion, lots of chopped parsley and coriander, ground baharat, cumin and a pinch of cinnamon. The mixture should be soft enough to spread, if it's too dry the aroog crumble. Small portions press onto a hot oiled pan and flatten to 1 cm thick discs; cook for 4-5 minutes per side over medium heat until deeply browned and the meat is just cooked through. Lift, drain briefly, eat hot with lemon and yoghurt.

Snacks 1 hour 20 minutes Serves4

Briouat Bil Lahm (Meat Briouats)

Onion is softened slowly in olive oil 15 minutes. Lamb mince browns with the onion; ras-el-hanout, cumin, cinnamon, salt and pepper season. Stock or a splash of water; simmered for 8-10 minutes till dry-fragrant. Off heat: parsley, coriander, beaten egg, finely chopped preserved lemon. Left to cool. Warka strips lay flat; a teaspoon of filling at one end; flag-folded up the strip into a triangle. Sealed with egg-wash. Deep-fried for 3 minutes till deep gold.

Snacks 55 minutes Serves18

Keftedakia (Greek Mini Meatballs)

A grated onion (juice squeezed out) folds into beef-or-pork-and-beef mince with bread soaked in milk and squeezed dry, an egg, a generous amount of dried mint and oregano, parsley, garlic, salt and pepper. A tablespoon of ouzo or red wine adds depth. Mixture rests for 30 minutes (the flavours mingle, the bread fully absorbs). Rolls into walnut-sized balls, dusts in flour, pan-fries in olive oil 6-8 minutes turning often until deep brown and cooked through. Serves with tzatziki and lemon wedges.

Snacks 1 hour 10 minutes Serves6

Pasteis de Bacalhau

These are the little salt-cod fritters you'd order at a marble counter in Lisbon, sitting with a glass of vinho verde while the bartender slides a plate across with no ceremony. The recipe itself is simple, dry mashed potato through flaked bacalhau with onion, garlic, parsley and egg, then a brief fry, but it does start the day before because the salt cod wants 24 to 36 hours of cold water soaks to draw the salt out. That step is the one thing you cannot shortcut. Once the cod is desalted, everything else is an afternoon's work: simmer the cod, flake it through warm potato, shape into the three-sided football "quenelles" that are the Portuguese signature, and fry until amber. Eat them warm with a wedge of lemon and a dish of piri-piri on the side.

Snacks 36 hours 55 minutes Serves6

5 recipes