“Broad Bean Puree with Feta Relish and Cumin Flatbread” and “Lamb Kebabs with Georgian Adzhika” from “A Change of Appetite”

CBAMLambKebabsMaureen: Let me tell you, this dinner truly was a labour of love.

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.

Tim: Agreed.

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“Broad Bean Puree with Feta Relish and Cumin Flatbread” and “Lamb Kebabs with Georgian Adzhika” from “A Change of Appetite”

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