i heart veggies

Oh man. I've already said enough about how lovely Persiana is and then I cooked something even better out of it. Vegetarian week has been a corker this month. A good thing; it's hot and steamy, and the news is ungood. Thank heavens for green things.

If you were designing my Platonic ideal dinner it would involve garlic, dill, butter and take less than half an hour. Check, check, check, BINGO. It's a tweak on the Persiana one which is based on broad beans, but pleuk, you can keep them.

Garlicky peas with dill and an egg

Slice a bulb of garlic and poach them slowly for a few minutes. Then add a load of peas and cook them till defrosted, plus a bit. Stir occasionally throughout - it should be on low heat but still needs moving about a bit. They needn't be totally cooked, they will get more time, but give them first pop at the garlic.

Season generously. Add turmeric (I forgot to do this at this stage, but it's why later photos are yellower). Add alllllll the dilllll in the world. (2+ packets, for 2 servings here. I think that's a bit more than the recipe but it wasn't overdone.)

Cook it all down a bit. Recipe says 8 mins for broad beans, I probably didn't do more than 5 mins, but the dill was well wilted. Then add a big knob of butter and melt it through. (Stop drooling if you can. I didn't.)

Then break an egg into the mix. I'd been cooking 2 servings till now but I'm doing the rest later, so this is one egg for one person. Wiggle it till the egg white is well distributed and in theory leave it to cook in the residual heat for ages. But as you can see, I broke the yolk deliberately, and I left it on a very low heat - it's supposed to be gloopy egg but I'm not a fan.

Serve with some bread to gloop it all up. Try not to lick the plate. It's like my basic out-of-ideas dinner of scrambled eggs and peas, but with infinitely more garlic and joy.