Notes from a small kitchen. Everything here gets cooked on a Tuesday.
Soften half an onion in olive oil, add two cloves of garlic and a teaspoon of cumin. Tip in a tin of chickpeas with a splash of their liquid and simmer five minutes. Fold in three handfuls of spinach until it collapses, then finish with lemon zest, a squeeze of juice and far too much black pepper. Bread is not optional.
H halve 500 g of cherry tomatoes, toss with oil, salt and a few thyme sprigs, roast at 220 °C for 20 minutes until they split. Stir in a drained tin of cannellini beans and return to the oven for five more minutes. Spoon over thick yoghurt with a little garlic mixed in.
Cold rice from yesterday is the whole point. Get the pan genuinely hot, scramble two eggs, set aside. Fry sliced spring onion whites, add the rice and press it flat to catch some colour. Return the eggs, season with soy sauce and white pepper, finish with the green parts and a drop of sesame oil.