Tim: What do you mean?
Maureen: Well, first I had to pod the broad beans. Then, after I cooked them, I had to take the skin off. Diana Henry even says, “It’s a bit of a pain at first, but quite soothing when you get into a rhythm.” Respectfully, I disagree. It’s just a pain. I never found it soothing.
Nicholas (10): I like the pita.
Tim: I’m not so sure about the pita. I think we have other recipes for flatbread that were better.
Maureen: I’m with you on that. These are fine, but we’ve made better. The fact that it took yeast and needed a few hours for it to rise was a real minus.
Andrew: The kebabs are good.
Maureen: I agree. They’re nice. I also like the feta relish– that’s delicious. This other stuff [pause to look up the name] the Georgian adzhika is also good.
Tim: Did that take long to make?
Maureen: Nope. That was a quick whizz in the food processor.
Tim: So what do you think?
Maureen: I would make again everything but the pita and the broad beans. The pita is just OK and I lost the will to live making the broad beans.