Broad bean and dill pilaf

(serves 4)

BROAD BEAN AND DILL PILAF

One onion
Fresh garlic, sliced (the fresh garlic which is around now is the best to use if you can)
Butter
250g Basmati rice
A good handful of shelled broad beans
A bunch of dill, chopped

Soak the rice in water with a pinch of salt while you're preparing the other ingredients. Slice the onion and fry gently in butter. Once the onion is getting soft and sweet, add the sliced garlic. Drain the rice.

When the onion and garlic are cooked and soft, turn up the heat and add the rice. Fry for several minutes, stirring so it is coated in the butter. Season well and add the broad beans and dill. Pour over cold water to just about 1cm over the surface and cover with a piece of parchment and a lid.
chops

Turn the heat to medium and cook until the rice is soft and the water absorbed. Leave to sit and steam for a few minutes before you serve,

MARINATED LAMB CHOPS

Lamb chops
Crushed coriander seeds
Ground paprika
Salt and pepper
Olive oil

Mix the spices with the olive oil and smear over the lamb chops. Leave for an hour or so if you can. Cook in a griddle pan or under the grill.

GRILLED TURKISH PEPPERS

Put the peppers whole under the grill and cook until the skins are blackened.
Put them in a bowl and cover with cling film and let them steam and cool before peeling off the skins and scraping out the seeds.
Lay on a plate with a sprinkle of salt and olive oil.

YOGHURT, CUCUMBER AND MINT SAUCE

Half a cucumber, grated and salted
Good, thick yoghurt
A clove of garlic, crushed
A handful of chopped mint
Salt and pepper

Leave the salted cucumber while you prepare the other ingredients. Squeeze the moisture from the cucumber and mix with the garlic, mint, yoghurt and seasoning