I’ve always liked to cook on family holidays … there’s time to procrastinate … there’s time to dawdle. Before the days of mobile internet – can you imagine such a thing? – I would stash a stack of cookery books in my suitcase and enjoy reading them in bed (and I BET you can relate to that!…) and also cooking some new dishes, as well as the old favourites.
Then one day, the wind of new technology blew in our direction and ……. drum roll, drum roll …. we bought a printer that also did photocopying – a revelation. Now I filled a smaller corner of my case with a more select picking from the cookery book shelf and instead photocopied dishes from the other books.
Jump forward a decade or so and thanks to enormous leaps in technology, I have access to an infinite choice of recipes wherever I am but I still treasure my broken-spined, blue and white striped recipe book, bulging with many of the photocopied sheets from those holiday adventures. Many of them have notes and scribbles round the edges and others remind me of special holiday moments.
Chickpea and Leek Soup is one of those photocopied recipes that could have collected plenty of Air Miles. It’s photocopied from Jamie Oliver’s The Naked Chef – and I have tweaked it to ensure it’s just as gorgeous but a bit less fuss….