ONE-PLATE WONDERS

Single-pot recipes from a new book that looks beyond the pan to more planet-friendly food choices

WORDS ANNA JONES

peas, salted lemon & sticky dates SERVES 4 1 unwaxed lemon 400g freshly podded peas (about 1kg in their pods) or frozen peas 2 tablespoons extra-virgin olive oil, plus more for finishing 250g ricotta or vegan ricotta-style cheese (I like the Tofutti brand) 8 dates olive oil, for frying 4 large handfuls of pea shoots or other delicate salad leaves TO SERVE 4 slices of sourdough 1 clove of garlic, cut in half 1 Put a pan of water on to boil. Cut the lemon in half and put half to one side. Quarter the remaining half, picking out any big pips. Rest the flat side of each quarter on a chopping board and slice the lemon, peel and all, as thinly as you can. Put it into a bowl…

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Inside Out (Digital) - 1 Issue, June 2021

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