Robin Ellis

When I woke up this morning Pippa–mother of all cats–was there on the bed as she has been for the last two days. She was at her toilet–conscientiously licking her paw, then wiping her cheeks and ear with it–a built-in flannel [washcloth] so to speak.

It reminded me I hadn’t shaved for two days–I’d been laid up with a “gastro“, which had started at roughly 1.30am on the morning after my birthday.

The only other time I remember being as sick (literally) was the day I was filming the dénouement scene in an episode of Sherlock Holmes. I had a long speech of explanation to deliver to a solemn, suspicious and silent Jeremy Brett, Edward Hardwicke and a very young  Jude Law. I managed the first take without interruption–but had to RUN on the word CUT –and it was a bumpy ride ’til we finished.

Two nights ago at least I had no lines to remember. My timing was better on this occasion! The birthday was over and had been much enjoyed. Meredith gave me an album–cataloguing the story of an eventful year–superb photos mostly taken by her.

Pippa looking for a photo of herself.

Looking back on my birthday though, there were signs of trouble ahead.

I remember feeling relieved I had planned ahead and prepared the Lamb Tagine (see recipe below) the day before. That left the broccoli starter and the bulgar wheat–simple!

We were eight round the table–old friends–including my old adversary from Poldark days, Donald Douglas (aka Captain McNeil). It was convivial. I was enjoying the occasion.

It was only late the next day that I realised I had forgotten an essential step in the preparation of the starter–grilling the broccoli (see below). As I served up the dish, I had a nagging feeling something was not quite right! (We have a tradition of forgetting key ingrediants when entertaining for crowds!).

PLUS I forgot to prepare the bulgar wheat, so the table had to wait while it fluffed up.

The recipes:

This dish also served as the starter for the special Saturday dinner on my October Cooking Workshop:

It is adapted from a recipe in Ottolenghi’s eponymous first cookbook.

On that night it tumbled over a small pile of salad leaves–radiccio, rocket, lettuce–dressed with olive oil lemon juice and salt.

Here it is on a bed of Sam Talbot’s Quinoa.

1lb broccoli–broken into bite-size pieces

2 tablespoons olive oil

salt and pepper

4 garlic cloves–sliced as thin as you can

2 fresh red chilis, medium hot–de-seeded and sliced

4 tablespoons olive oil

1 lemon sliced very thin

• Steam the broccoli–more than blanched less than tender–still crunchy in other words.
• Remove to a bowl and pour over 2 tablespoons of olive oil and season with salt.
• Heat a grill to hot.
• Scatter the broccoli over it and colour lightly. [Don't FORGET this step!]

• Return to the serving bowl.
• Heat the second batch of oil.
• When hot cook the garlic slices and the chili until the garlic takes on some color.

• Pour this mixture over the broccoli.
• Add the lemon slices and mix in carefully.
• Serve on a bed of salad leaves dressed with  olive oil, lemon juice and salt.

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