Spinach and gorgonzola risotto

Risotto is one of the few foods that manages to be comforting, yet still feel like a proper meal. Rice pudding, bread in hot milk and mashed potatoes are all soothing but can sometimes feel a bit close to baby food.

It also works as a comfort food because it takes some time to prepare, although it isn't difficult, so you feel that you are looking after youself and can tell any concerned relatives that you are indeed 'eating properly'. Standing over a pan stirring can be strssful it you're doing it for a tableful of people but for one it is mindlessly soothing.

The strong flavours of spinach and gorgonzola counter balance the gentle blandness of the rice and I think the green and blue streaks look beautiful, even though they don't really show up in the photo very well.

Per person
A small onion
One large handful of Arborio or Carnaroli rice
Splash of vermouth, white wine or similar
125ml stock, preferably homemade but à la stock cub
e is fine
One hanful of baby spinach, chopped
50g gorgonzola

Fry a small onion or shallot until it's transluscent. Stir in the rice, coating it in the oniony oil then add the vermouth or white wine. Keep stirring until the liquid has mostly evapourated. Now start adding the stock a small ladleful at a time. It should be added hot, so either put it in pan and keep it over a low heat if you're using real stock, or crumble in a teeny lump of stock cube at the beginning and then add water from a recently boiled kettle.

Add liquid, stir, add more liquid and stir some more. The amount of liquid you end up using will dependon the heat of the pan and on the rice itself. This is not the thing to cook when you're liable to be distracted or not in the mood to spend twenty minutes by the stove. But after a long day some mindless chopping and stirring can be surprisingly relaxing - having to concentrate on something fairly untaxing gives you a break from thinking about other things.

When the rice has swollen and feels soft but with a bit of chalkiness towards the centre, add the chopped spinach. After a minute or two if should begin to wilt. Take the pan off the heat and throw in a small lump of butter and the gorgonzola.

Cover, and leave it while you quickly get together some salad and or pour yourself a drink. By now the cheese should be beginning to slowly ooze into the rice, but not yet fully melted. With the gorgonzola there's no need for parmesan but a meagre dusting of nutmeg or a bit of chopped parsley is a good idea.

Broccoli, feta and carrot salad

This is my current favourite salad. I saw something similar in the window of Ottolenghi in Notting Hill that included broccoli, something orange, possibly butternut squash, feta and seeds of some sort. For me this salad is perfect summer food: refreshing, with a pleasing balance between sweet carrot, salty feta, vinegary dressing and crunchy seeds or nuts.

I tend to use recipes as loose guidelines at best, and with salads this applies even more so. Today I wanted something strong and spicy so added spring onion and red and green chillis. On other occasions I've added a teaspoon of pesto to the dressing or used cashew nuts instead of seeds.



For about three servings, although it depends whether you're eating this on its own (this would be delicious alongside grilled mackerel) I used a small head of broccoli, three carrots, half a packet of feta, two spring onions and two halves of chillies.

Cook the broccoli until it's tender. Meanwhile mix some dressing in a large bowl. I like dressing best made with red wine vinegar. Sometimes I think I'm the only person in the world who doesn't understand the fuss about balsamic. I think it's alright on its own but overpowers anything it's paired with.

So, red wine vinegar, a pinch of salt, a drop of mustard and olive oil, stirred together. Add the broccoli while it's hot so it soaks up the dressing. Leave to cool for a bit then throw in the feta, spring onion/chilli/other, some seeds or chopped nuts and some carrots roasted in a hot oven for about 20 minutes.

Best eaten straight out the bowl, in the garden on a hot day. It also makes a damn fine packed lunch.