Miserable winter ailments call for direct action and no action is more direct than this amazing tea I just made myself : ginger and turmeric.
Here is a use for the peelings and odds and ends from your cooking with fresh turmeric and ginger. I was making a carrot and butternut squash soup with ginger and turmeric and amassed a panful of peelings and offcuts which I boiled up with water for 20 minutes or so. It takes on the amazing colour quite quickly but keep tasting to make sure it really has infused.
Then add honey to taste! It’s that simple and the taste is so powerful you just know your cold or flu is on the wane as soon as it hits your throat. It taste nice too!
Now for a super cheap and delicious supper dish which you can tweak as you will. This is another one from the Redzepi cookbook I have been banging on about. Basically blanched greens topped with mashed potato with as much butter as you can force the potatoes to absorb. On top you pop a poached egg and some fried breadcrumbs.
I used this new method for poaching where you tie your egg in oiled clingfilm and simmer for 4 minutes. It worked but it made the egg very small … Anyway, the dish is comforting and might benefit from a little more excitement in the form of bacon crumbled from the grill, chilli or anchovies. Or you can have it as a side dish with fish ir meat.
Redzepi suggests shavings of truffle which, guess what? I did not have to hand but would probably be pretty good if you did. I might try with truffle oil next time.