Sunday evening. Exhausted after finishing my column for Monday’s independent. What do you mean you didn’t know? How have you lived without my weekly homilies? Such wisdom on sex, love, frocks, Blair, Blair, Blair, Cameron and his Eton mess, men and their faithless ways – all passed you by. Buy the paper on Monday plus one for Granny. Was both amused and vexed watching Masterchef. A white Australian chef was described as the expert on Thai food. Of course. He just helped himself to teh food and recipes. Locals were just dumb locals. Anyway, this is the cheap, cherry dish which only needs forethought and cooking time. No attention – like a sleeping baby you just need to sometimes go check on it.
The day before
Wash 2 cups of beans and soak in plenty of water with a pinch of bicarbonate of soda.
The day after
Drain the beans and boil in plenty of salted water with another pinch of bicarb. Cook till they are soft but not broken down. My mum said it kept down farting. But she had strange ideas
Sauce
1 bunch fresh coriander
Juice of one lime
1 tsp sugar
8 cashew nuts
1 hot chopped chilli
1 tsp turmeric
2 tins coconut milk
Whizz together all ingredients but the milk
In a saucepan mix the milk with the mixture and cook for ten minutes adding water if it gets too thick.
Add beans, cover and cook on low heat for 20 minutes. Eat with rice or French baguettes and salad.