THE LITTLE THINGS

Painting my nails red on a Saturday morning and still not having any chips by Tuesday.

Picking out six sausages at the butcher and being given an extra one to try for free.

A vase.

Feeling a project coming together.

A book on my bedside table.

Heading to the park to sit on a bench and climbing a big hill instead.

Picking out some recipes for the week from a new favourite.

Quinoa with courgettes and onions
(From River Cottage Veg Every Day!, Hugh Fearnley-Whittingstall)

800g courgettes
a knob of butter
2 tablespoons of rapeseed or olive oil
3 onions, halved and finely sliced
leaves from a few sprigs of thyme
3 garlic cloves, finely chopped
200g quinoa
a good handful of flat-leaf parsley, roughly chopped
a squeeze of lemon juice
50g pine nuts, lightly toasted
sea salt and freshly ground black pepper

Cut the courgettes on the diagonal into 5mm thick slices. Melt the butter with the oil in a large frying pan over a medium heat. Add the onions, courgettes, thyme and some salt and pepper. Cook for 20-25 minutes, stirring from time to time, until the courgettes are tender and starting to turn golden. Add the garlic and fry for another couple of minutes.

Meanwhile, rinse the quinoa well in several changes of cold water and put into a saucepan covered with plenty of cold water and a pinch of salt. Bring to the boil, reduce the heat and simmer for about 12 minutes, or until the quinoa is tender and the long white kernels are coming away from the seeds. Tip into a sieve and leave to drain and steam a little to reduce the excess moisture.

Add the drained quinoa to the courgettes, along with the chopped parsley and lemon juice. Stir well, then taste and add more salt and pepper if needed. Serve topped with the toasted pine nuts.

Serves 4.