Eastington@Paddington

fromWild Weed Pie: A Lifetime of Recipes (page 17) by Janni Kyritsisand Roberta Muir

• ground cinnamon 
• ground cloves 
• Greek oregano 
• tomatoes
• green capsicums
• celery
• parsley
• tomato paste
• baby carrots
• olives
• dried lima beans (substituted canned butter beans)
• brown onions
• pickled vegetables

Lima beans do need to be peeled as the skins are toxic. I didn’t have any stock left, and none available locally so I used canned butter beans and added in last 15 mins.

Most European cookbooks will say peel and deseed tomatoes. That is because when tomatoes were introduced to Europe, the skin and seeds were toxic. 

Tomatoes have been genetically modified to travel, and present well in shops. A side effect of the modification is that the modified tomatoes have lost flavour. Canned tomatoes generally use the old varieties full of flavour that don’t travel, and bruise easily. 

This time I didn’t use canned, and I skinned and deseeded, and doubled the tomato paste to add flavour.

The recipe called for a pinch of ground cloves. Mine had a use by date of 1989! And still had a clove smell. I decided to grind cloves and get powder. That pinch was overpowering, so next time a fraction of a pinch if grinding.

Loved this dish

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