I’m back in York once more but it’s another store cupboard dinner. It was thirty degrees again yesterday – St. Swithun’s Day – so it looks like we may be in for a heatwave after all. Old Wives and the BBC telling the same tale sounds pretty conclusive, doesn’t it? Without wishing to be smug though, I did kind of wonder if this might happen: the last couple of years have brought us, in succession, the driest nine months on record, the wettest nine months on record and the coldest six months on record. We’re clearly experiencing extremes and, whether you believe in climate change or not (some people believe the world popped into existence in its current form, too), it’s obvious something’s up.
I heat some oil in a hot wok and add half a roughly chopped onion. When it begins to colour I add a dozen frozen prawns and some frozen spinach. As the prawns begin to blush, in goes a handful of frozen sweetcorn, then two tablespoons of Thai green curry paste (like most British men I like hot, spicy food and I think, later, that I should have added more here) and the same of lime juice. Finally, it’s tossed with a handful of torn basil and some mung bean noodles (a clear, slightly rubbery noodle) to serve.
York Food 