TRILLIS MISTAKE CHRISTMAS CAKE (started 21.11.2009)
Always start soaking your fruits on Saturday, and bake
on Stirring Up Sunday  in November
This recipe uses double the butter of most recipes
-- and half the flour. Remember to line each cake tin carefully, or you'll make
our mistake - and the extra butter will end up on the floor of your oven!
Made at Trillis with Mick Beard, 21^st and 22^nd November 2009.

FOR 2 CAKES (you need two 9 inch tins):

The FIRST DAY
500 grams each, roughly chopped:
raisins, sultanas, currants, dried prunes, candied peel
250 grams each, roughly chopped:
dried apricots, stoned dates
grated zests and juice of 2 oranges and 2 lemons
Soak this fruit in 500 ml of cognac overnight.

THE SECOND DAY
PREHEAT the oven to 140 C/ 275 F/ Gas Mark 1

500 grams salted butter
200 grams light muscovado sugar
160 grams Billington's molasses sugar
8 eggs beaten lightly
110 grams hazelnuts, roughly chopped
110 grams hazelnuts ground fine (lightly roasted)
200 grams ground almonds
up to 200 grams Waitrose Canadian white flour (or durum wheat flour)
(just enough to barely bind the mixture)
2 heaped teaspoons mixed spice
1/2 teaspoon nutmeg, freshly ground
1/2 teaspoon sea salt
Grease 2 nine inch round tins, and line
then well with grease-proof paper.
(lining the walls of the tin, so it is higher than
the tin by at least 4 cm to allow the cake to rise).

In a very large bowl, beat the butter with the sugar until fluffy.
Add egg (if it curdles, add a little flour to stop the curdling).
Add the spices, nuts, boozy fruit, and flour and turn into the 2 tins.
Wrap the outside of each cake tin with brown paper, tied with string. 
Bake the mixture 2 to 2 1/2 hours. Allow to cool. Rewrap the cake
in two fresh layers of grease-proof paper. Store in an air-tight tin.
If you remember, give it a glug of cognac ever other week until Christmas.

Remember to line each cake tin carefully, or you'll make
our mistake - and the extra butter will end up on the floor of your oven!

SERENA'S  ELDERBERRY PORT
Kim Morrissey

2 quarts elderberries to:
1 gallon water
3¼ LB sugar
4 oz raisins

FROM A BOOTS SHOP OR WINE SHOP: wine yeast or port yeast,
sterilising solution, gallon bucket or jar, bored cork and plastic airlock
Pick berries on a hot day (don't pick after it has rained, or the berries will be tasteless. Strip berries from their stalks using a fork, strip them into a large bowl. Place berries in a large pot. Add the water and bring to the boil for 15 minutes, and then simmer for 15 minutes. Using a sterilised funnel and sieve, pour liquid into the sterilised jar, discarding the pulp. Add sugar and raisins to the liquid in jar. Stir to dissolve sugar. Let the liquid cool. Sterilise cork by boiling. Sterilise plastic air lock in sterilising solution. Add yeast to liquid. Leave liquid to finish.
Recipes say the port should be left a year; delicious after 8 weeks. 1983- made Sept 15th with Serena Beard, very drunk with Serena Beard November 16; 1992.


PURPLE POETS SLOE GIN
Kim Morrissey

1 pint sloe berries to:
1 bottle (75 CL)  gin
6 oz sugar

Pick sloe berries in late October onwards
(you need at least one hard frost to sweeten the berries).
Do not wash the berries. Pour out half the gin from the bottle,
and make two gin & tonics. Drink as you work.
Pour sugar into bottle with a funnel, and shake to dissolve.
Prick each sloe berry several times with a needle
to release the juice. Drop berries in the bottle
with gin and sugar. Shake well.

Shake  the bottle every 2-3 days
(or whenever you're passing)
until the New Year, then remove berries from gin.
Most books tell you to keep it a year
before tasting - it's delicious after three days,
and more delicious the older it gets.

BENGALI NEW YEAR! APRIL 14!

Chngri Malai Curry
King Prawn with Cream and Coconut-milk Curry
(by Bithi Das)

Ingredients: first you buy very big king prawns and you de-vein them (cut away the black thread down the prawn, and wash all the black away). Then you put a little salt and turmeric on the washed prawn, and then in one pan put two tablespoons of oil (mustard or sunflower or whatever oil you have) and 50 grams of butter. Then, when the butter melts put one or two bay leafs and put some whole garam masala (cardamom cinnamon and cloves). When the the spices start pop, you add into the oil very thinly sliced onions ( 2 big onions) and start to fry them, and when they are browned a little, add one teaspoon of crushed garlic and two teaspoons of fresh paste ginger. Now you start to fry and when they give their aroma, and then put the prawn with it, when it changes colour to red, add one tin of crushed tomatoes. As soon as the tomato liquid starts to dry up, then add 3 tablespoons of cream. Add 5 Tablespoons of coconut milk. Add salt and add hot chilli powder (if you don't have cayenne pepper, add hot chilli powder. Fry everything together until the spices and coconut milk and cream are absorbed. Then you pour a little bit of water, just to make the gravy thick, and after 7 or 8 minutes on simmer, when the gravy is thick, not very dry, you put some grated nutmeg on the curry, and take it off the heat. Rest it for 5 minutes. And that is when your king prawn curry is ready.

You can serve it with basmati rice or serve it with naan.

Ferdous Rahman's
Recipe To Cook Saffron Rice (Pilao)

The ingredients:

Ghee or olive oil
Finely chopped onion
3 or 4 cardamom pods,
Stick of cinnamon
2 or 3 cloves
Paste of garlic and ginger
rice (wash until clear)
Little salt
(Garnish with crispy fried onion, soft yellow or green Sultanas,
chopped almonds, chopped pistachios)

saffron and hot milk or hot water

How you cook/prepare it
Put a finely chopped onion in oil or ghee and fry.
Once the onion is lightly fried, put in cardamom, cinnamon,
cloves, garlic and ginger paste with the onion
and fry for a minute (do not burn the onion),
then add rice into the pan as well, and fry for three or four minutes.
Then pour enough hot water or hot milk onto the rice,
so that the liquid is 2 centimetres above the rice
(add a little salt - as much as you would add for ordinary rice).
Bring the rice to the boil, and boil for two minutes,
and then simmer until the rice is done.

Soak two pinches of saffron in a little warm milk or warm water (about 2 TB).
The liquid should be warm, but not hot.
(it has to be warm to make the colour come out of the saffron).
When the colour comes out of the saffron,
then make 4 or 5 holes in the mound of cooked rice
in the pan and pour the saffron liquid into it.
Leave it for one or two minutes.
If you want it to be one colour, mix the rice with saffron.
If you want it two colours, leave it longer,
if you like, to get a good contrast between the white and yellow rice.
Serve in a bowl, and sprinkle with crispy onions

TAP  10th ANNIVERSARY  BOILED EGG SALAD
9th June 2007

six potatoes (or a head of cauliflower if you don't like potatoes)
six organic free-range eggs
six tablespoons of mayonnaise (or to taste)
a large sweet mild onion
a handful of red radishes, sliced into 8 pieces for each radish
freshly ground pepper and sea-salt to taste

This salad is about texture - you need big bite-size pieces. Boil the potatoes (or the cauliflower) and put the eggs in the same pot to boil for six minutes or until they are hard-boiled. Shell each boiled egg and cut roughly into six pieces. Put them in a bowl with the onion chopped into big bite-size pieces. Add the potatoes, and mayonnaise to taste. Add radishes, each cut into roughly six pieces. Cover with aluminium foil (to celebrate the TAP 10th anniversary - aluminium is the gift for 10th anniversaries). Chill.

2007. CONGRATULATIONS TO THE WEST EUSTON THIRD AGE PROJECT ON ITS TENTH ANNIVERSARY FROM THE PURPLE POETS 09.06.2007: Babushka, Bithi Das, Carol Moon, Eileen Frances, Eppie Caredda, Ferdous Rahman, Islam Molla, Jean Watt, Kathy Randle, Patsy Futatsugi and workshop leader: Kim Morrissey. Special guests for the programme: Rose Hacker and Jill Fraser.

Fresh Strawberries
Wash. Eat. Watch Wimbledon.

FRESH FRUIT SALAD:
WASH AND CUT UP FRUIT

2009 Inter-Generational Summer Poetry Classes
Poetry on a Plate

SESSION ONE: July 30,2009

Aria's Scientific Ice Cream
(20.12.2008 cook: Aria, age 10)
(taught to Kim at Aria's house during the 2008
New Delhi International Literature Festival)

special equipment: two self-sealing plastic bags (a little bag and a big bag)

Little Bag:
200 ml cream (Aria used UHT single cream)
2 Tablespoons chocolate sauce (Aria used Hershey's)
(or any other flavouring you like, including vanilla)
2 Tablespoons sugar

Mix the ingredients in a small plastic freeze bag. Seal the bag and roll the top down (to take out as much air as possible, which will speed up the freezing). Seal the bag or the salt and ice will get in and ruin your ice cream!
(but don't double-bag, or your ice cream won't freeze in five minutes)

Big Bag (or a self-sealing solid plastic container):
ICE CUBES
TABLE SALT

Fill the  BIG BAG halfway up with ice cubes,
and add 5 Tablespoons of salt to the ice.
THEN put the Little Bag with the cream mixture into the Big Bag and seal.
Shake the Big Bag for about 5 minutes until it looks like ice cream. Delicious!

PURPLE POETS LESSONS LEARNED:
SESSION ONE: July 30, 2009
if you forget to add the salt, the cream won't freeze.
Sharing poetic words to form an ice cream cone poem

SESSSION TWO: August 6th 2009
you can use a large rigid plastic container
(purple of course) instead of a large bag
to help keep you fingers warmer
(and also, so the ice cubes won't pierce the big bag as you shake).

SESSION THREE:
TOP TIP: WHAT NOT TO DO
if you add paperclips to the small plastic bag,
it will make holes in the bag and let the salt into the ice cream.

Poets' Paneer
(Homemade Indian Cheese)
PROPORTION OF MILK TO YOGHURT = 4 to 1.

1. Bring the milk to a gentle boil in a saucepan.

2. Add whisked yoghurt and stir gently, continuing to boil
for two or three minutes, until the curds have separated.

3. Place a clean tea-towel (or cheesecloth) in a sieve to form a bag,
place a bowl underneath, and pour the milk curd through,
so that the cloth catches the curds, and the whey drips through.

4. Tie the cloth with a string, and hang up to drip
for four to five minutes over the sink or a bowl.

5. Press the cloth to remove as much moisture as you can,
then place the cloth on a dish, put another dish on top,
and then a heavy weight on top of that dish,
to flatten the cheese into a pancake shape,
which will press out more moisture.
Leave for fifteen minutes.

6. When cool, remove the paneer from the cloth. Eat or store.

MUTTER PANEER
(Indian peas and cheese)
(vegetarian dish)

1 portion of Paneer, cubed.

1TB butter, 1 TB olive oil; 1 tsp. stir fry oil
1 tsp. cumin seeds

1 heaped Tablespoon coriander seeds (freshly ground)
1 tsp. each: fennel seeds, paprika, turmeric and salt;
3 large fresh tomatoes, chopped
1 cup fresh coriander leaves (or parsley)
1 large potato, cubed, parboiled
4 cardamoms (freshly crushed)
grated nutmeg; freshly ground black pepper
I cup water (optional)
1 tin marrowfat peas
 (or fresh, frozen, tinned peas or soybeans)

Heat butter, olive oil and stir fry oil together, on moderately high heat and add cumin seeds. Stir as they sizzle for 10 seconds. Add freshly ground coriander seeds, fennel seeds, paprika, turmeric, and salt, stir. Add tomatoes, and then reduce liquid for five minutes. Add fresh coriander (or parsley). Add parboiled potato, turn heat high. Add cardamoms, grated nutmeg and ginger, cook for three minutes: turn heat to med./low. Add a cup of whey from panir, or water (if needed) and continue cooking, stirring occasionally. When potato is cooked, add peas. Cook for three minutes. Turn heat off. Add paneer.
Let stand 5-10 minutes. Serve with rice.

CHILDREN'S CHICKEN AND PORK ADOBO
Eppie Caredda

Chicken and pork cubes, 1 tablespoon olive oil, chopped garlic, chopped ginger, 1 chopped onion, 1 bay leaf, boiled water (to make sauce), 1 dash of soy sauce, 1 tomato, 1 red pepper, 1 celery stalk , 1 teaspoon of whole black or coloured peppercorns (paminta), 1 tablespoon vinegar.

Choose fatty chicken and pork meat, and cut into big cubes. Fry one tablespoon of olive oil with garlic, and then some ginger, and then onions, then and the cubes of chicken and pork, until the meat is sealed.

Turn down the heat and add a red sweet tomato, and then cover the pan and cook for ten minutes. If you need to add a little water, to keep things from burning, add it. When the meat is soft, put in a little more boiled water,  for the sauce, soy sauce and then add a bay leaf, a chopped red sweet pepper, a teaspoon of whole coloured peppercorns or whole black peppercorns (paminta).

Cover and continue cooking for 5 to 10 minutes. At the end, add 1 tablespoon of vinegar, and cook covered for two minutes.

NATIONAL POETRY DAY 2006
October 5th 2006 MENU


Betty's Purple Poet Potion Tea
a limited edition, 2006
created especially for the Purple Poets
to celebrate National Poetry Day 2006
all herbs and spices on the day donated by
Betty's Herbs From Heaven (organic)
Borough Market


9:30 a.m.

Purple Poets' Canadian Pancakes

1 cup of milk
1 beaten egg
1 cup of flour
1 teaspoon of salt
1 Tablespoon of baking powder

Beat the egg into the milk,
add the rest of the ingredients and stir slightly.
Heat oil in a frying pan.
Pour the pancake into the pan and
wait until bubbles start to form in the batter.
Flip the pancake and fry the other side.

Serve with butter and blueberry jam
(or Canadian maple syrup).




11:00 am
"Let Them Eat Cake"
Morning Coffee
and Fanny Keats'
Hazelnut Cake

Fanny was the sister of John Keats.
This was one of his favourite cakes.
(Recipe provided by Keats' House, Hampstead).

Fanny Keats' Hazelnut Cake

6 ounces sugar
3 eggs
1/4 pint of milk
4 ounces breadcrumbs
4 ounces chopped hazelnuts

Beat the eggs with the sugar until smooth,
pale and fluffy. Fold in the nuts and breadcrumbs
and enough milk to give a dropping consistancy.
Turn into a greased 7" cake tin and bake
for fifteen minutes in an oven at 220,
then reduce to 180 degrees
and cook for twenty to thirty minutes
until the cake is firm to the touch.
Cool.  Serve.

"After the War" Chocolate Fudge Cake
baked by designer Paula-Jane James-Scott



Tor Chocolates


ingredients: half-walnuts, melted caramels, melted milk chocolate
Melt the caramel, pour over the half-walnut,
then when it is set, pour melted chocolate over the caramel,
to make a smooth, bumpy chocolate.
M.E.A. Rope, the 1930's stained glass artist
of the windows at the Crypt,
was called Tor by her family (short for Tortoise).
These chocolates look a little like the tortoise
she used to sign her windows.

noon
The Purple Poets'
Purple Soup

Simmer fresh sliced beetroots with
fresh tomatoes (whole)
fresh celery (sliced)
fresh carrots (sliced)
Betty's bay leaf
cooked haricot beans
salt and freshly ground pepper

Simmer for several drafts of a poem.
Serve with Sour Cream
and fresh-baked Bread.


PLEASE NOTE:
THE POETS' POKER
HAVE BEEN CANCELLED.
THE POETS WILL BE PLAYING POOL
WITH LES WATERS AND FRIENDS
AT ONE PM INSTEAD

Purple Poets' Poker Chips

Slice the root vegetables thinly:
potatoes, parsnips, carrots and beetroot.
Dry them with paper towels.
Fry until crisp in hot oil.
Mix all the chips together.
Salt with freshly ground Maldon sea-salt,
and be sure to give people paper napkins
(to keep the cards clean).

4(ish) Tea with Bee
(and her Rushey Green Friends)
FEATURED:  PURPLE POETS' PLUM TARTS

RECOMMENDED READING:
"The Queen of Hearts
She made some tarts
All on a summer's day ...."
--Lewis Carroll, Alice in Wonderland
(Poem Recommended by Camden Councillor Penny Abraham )

PURPLE POETS' PLUM TARTS
FIRST, MAKE YOUR PLUM JAM
Pick damsons and Victoria plums at Hewitt's Farm.
The 2006 West  Euston Workshop and Third Age Project
Coach Outing  to Hewitt's Farm was on August 24th, 2006).
(the next outing was August 30th, 2007)

Hewitt's Farm
01959532003
Hewitt's Road,
Orpington,
Kent BR6 7QR

Make Plum Jam on the same day or the next.


PURPLE POETS' PLUM JAM

The weight of the fruit= the weight of the sugar.
Wash fruit. Weigh it.
1 pound stoned damsons to
1/2 pint of water.
and the juice of one lemon
(and lemon zest if you'd  like a sharper taste).
Simmer until reduced by half.
Stir in one pound of sugar.
Simmer until the sugar is dissolved, then
boil until the jam sticks slightly to a wooden spoon.
Ladle into washed, boiled, heated jam jars and seal.


RECOMMENDED READING:
The poem by  imagist William Carlos Williams
"This is Just to Say" which begins:
I have eaten
the plums ...
(Poem Recommended by Chef and Councillor Arthur Graves)

TO MAKE THE TARTS:
Preheat your oven to Gas 5, 190 C 375 F.
Oil or butter your  tart tins. Press the rolled out pastry into the tart tins.
Prick the pastry  base with a fork and bake for about 25 minutes
until golden. Remove from the oven to cool.
Turn oven down (Gas 2  150C 300F).
Fill your pastry shells with one level teaspoon of jam .
Bake in the oven for about ten minutes, or so,
until firm. Leave to cool and then chill.

Serve with tea.

2006: culinary gifts to the Workshop Café from the Purple Poets 2 large purple salad serving bowls, 30 white  ceramic soup bowls, 5 large glass jars and  30 ordinary glass jars for making jam, a gigantic tea-pot, a potato peeler, and a silicon pancake flipper. 20 china teacups collected from Charity Shops (with thanks to Jan at the Goodge Street YMCA Charity Shop). Some of the  small jars of jam were given to the Purple Poets' Special Guests (Rose Hacker, Richard Price, Gareth Edwards, Karen Lyon, Bee, David Neita, The Mayor of Camden Jill Fraser, CLLR Penny Abraham, CLLR Arthur Graves, Shahanara Begum, Master Baker Cyril and Graphic Designer Urmi, Betty from Betty's Herbs from Heaven, Paula for her four beautiful Chocolate Cakes, Emily Jewell  for her superb readings of Purple Poet Patsy's "After the War" Chocolate poem). The Purple Poets' Plum Jam' label was beautifully designed by Urmi (who also designed our National Poetry Day Poster) and wrapped by Cyril (who heroically baked our scones on the day). The Thank You letters to our special guests were composed by Islam Molla. The remaining (bulk) of the jam was donated to the Workshop Cafe for use throughout the year. Special Thanks to Islam from the Bengali Men's Cooking Club, who is a wonderful cook, and who helped prepare lunch in 2006 for the London-wide Workshop poets who came as our guests, even though National Poetry Day falls in Ramadan and thanks to Teresa, who brightened our days during the poetry workshops lunches with her constantly cheerful 'who's a good girl, then?'   2006 National Poetry Day Poetry Workshop Facilitators: Kim Morrissey Tony Bloor Urmi Nurjahan Heeron Begh Karen Givens Shahanara Begum

NATIONAL POETRY DAY 2007
October 4th 2007 MENU

lunch:
purple poets' soup  
served with bread and sour cream
chicken curry, dhal, rice
fresh fruit salad
Torie's Trillis Pumpkin Carrot Cake baked as muffins (split in two)
 with mascarpone  sweetened for icing
and  purple poets  plum jam

official opening:
champagne,  cranberry juice or water
served in Purple Poets Picnic Champagne Flutes

TORIE'S TRILLIS PUMPKIN CARROT CAKE

2oz  finely grated carrot
6 oz. finely grated pumpkin chunks
2 eggs
4 oz / 100 g raw brown sugar
3 fluid oz / 75 ml oil
4 oz / 100g wholemeal self-raising flour
1 tsp lemon juice
1 tsp cinnamon
1 tsp freshly ground salt
1/2 tsp ground nutmeg
2 oz  (50 g) desicated coconut
2 oz (50 g) raisins

Whisk eggs and sugar together until thick and creammy, whisk oil in slowly, then add remaining ingredients and mix to evenly combine. Spoon into greased base-lined 7 inch square tin and level surface. Bake 20 - 25 minutes 190 C/ 375 F Gas 5 until firm to touch and golden brown. Cool on wire tray. Spread with orange icing when cold

ORANGE ICING:
1/2 oz butter beaten together with 3 oz pale sugar and orange rind grated. Sprinkle with walnuts.

MASCARPONE CHEESE ICING:
Mix a little icing sugar with mascarpone cheese, to taste.

2007: culinary gifts to the Time Bank Café from the Purple Poets
20 purple champagne flutes,  2 purple pitchers for water or juice
12 ceramic purple mugs. We gave the last remaining jar of our 2006 purple poets' plum jam to our special guest Henry Woolf (and gave him two of our plastic purple champagne flutes as well, for himself and his wife Susan, who inspires most of his poems. Henry said he would use one of the purple flutes as a prop in THE HOTHOUSE that evening (the Pinter play he is currently appearing in, at the National Theatre).


Thanks for the Memories ....
Special Thanks to Pusha Begum, Ratna Begum and Maya Khatun, who helped prepare lunch for the poets, and cleared away everything, even though National Poetry Day falls in Ramadan. Thanks to our time broker Shahanara  and  our beloved TAP staff member Urmi for their help over-seeing (which means cleaning!)  the kitchen. There are people who also helped to made this day special: Purple Poets  Patsy for her sterling work stirring the soup, Bithi for making a roti for Henry  Woolf to take to work,  at the National Theatre. Carol for bringing her birthday bottle of Avery champagne,  and Islam for the beautiful bottle of white wine for the Celebration. Thank you everyone,  for your time, your friendship, your laughter and your poems. See you next year!

National Poetry Day 2009


Purple Poets' Purple Heart HEROES Brownies
with Lemon Posset
SPECIAL EQUIPMENT
BAKE in Heart Shaped mini-muffin tins

250 grams chocolate (broken into pieces)
250 grams butter
250 grams beetroot
250 grams caster  sugar
3 eggs
150 grams self-raising flour
1/2 teaspoon salt

Melt chocolate, add butter and melt, add grated beetroot, add sugar, 3 eggs and flour
Bake in moderate oven.

Lemon Posset
600ml double cream
150g caster sugar or vanilla sugar
Juice of 3 medium-sized lemons
Warm cream and sugar gently in a large saucepan, add sugar and stir to dissolve. Then bring to a boil and boil for three minutes, without stirring. Remove from heat. Whisk in lemon juice. Strain into a jug, then pour into six ramekins or small glasses. Cool, cover, and refrigerate for four hours before serving.

Purple Poets' Purple Chocolate Pots
health warning: this  recipe uses raw egg yolk
 and may not be suitable for pregnant mothers or fragile people

200 grams good chocolate
1/2 pint single cream
1 organic egg yolk
50 grams grated beetroot
20 grams butter
pinch of salt

In a sauce-pan, heat the cream until small bubbles form on the top. Remove from heat and set aside for one minute. Break chocolate into pieces and stir into cream until smooth. Once melted, add your beetroot. Allow to cool slightly and then stir in egg yolks. Then stir in butter until smooth. Pour into individual serving pots. (Sadly, we had two friends missing for the 2009 celebrations. Theresa's funeral was held on September 24th 2009, and she is sadly missed; urmi came down with chicken-pox and missed the event. Special thanks to Josie Nakos, of Green Light Pharmacy, the H-Pod Co-ordinator, for all her help planning the 2009 celebration (including the Health and Safety Risk Assessment!).


NATIONAL POETRY DAY 2010
Purple Poets lunch before the celebration

recipe from JOSIE NAKOS Greenlight Pharmacy H-Pod Co-ordinator JOSIE'S CHICKPEA SALAD for the H-Pod Café 2010 You will need: 2 cans chickpeas 1 red pepper 1 yellow pepper 1 cucumber 1 red onion 1 bunch parsley (or coriander or mint) 1 packet rocket leaves 1 punnet cherry tomatoes pomegranate syrup olive oil salt & pepper Drain chickpeas of water and then place in salad bowl. Dice red and yellow peppers, slice cucumber in half and then cut into slices, cut red onion in half and slice, chop cherry tomatoes in halves or quarters (depending on how you like them) and chop the parsley. Add all ingredients to the chickpeas - including the rocket (about half the pack). Mix together and add olive oil, pomegranate syrup, salt and pepper to taste. If you like bitterness, add lemon juice, or if not use an alternative dressing (i.e. balsamic vinegar, or just oil, salt and pepper).

PURPLE POETS
POETRY ON A PLATTER
(with poems) favourite recipes

Coming soon! Our First Book
with an Introduction by Mo Smith "The Lazy Cook"
author of THE PURPLE SPOON
and the excellent 'Lazy Cook' series of recipe books
www.lazycookmosmith.co.uk

RECOMMENDED READING:
MO SMITH'S (THE LAZY COOK) THE PURPLE SPOON
http://www.lazycookmosmith.com

'Hamlet who?'

-- Ophelia joins a the Bloomsbury Workshop Café
The Purple Poets belong to the Bloomsbury Workshop  
20.10.2010



This is an educational site.
© resides with the author. All rights reserved.

For permission to use any of this material
please contact the Purple Poets
(poem AT purplepoets.com)



The Purple Poets  have co-produced projects
with the Quaker Library
and the Wellcome Trust.
and The Royal College of Physicians

The Bloomsbury Workshop
'ThePurples' create community projects promoting the 5 P's:
People, Poetry, Plants, Purple and Picnics
(our major project is Camden National Poetry Day)
We also are keen on International Women's Day,
Local Summer Festivals and Green Fairs,
Disability Access, Friends of the Park, Tenants' Rights
Constitutions, and anything else our members find interesting

think purple! think poets!
Bloomsbury
The Purple Poets
for readings, projects and  festivals contact Ferdous Rahman
rahmanferdous AT hotmail.co.uk
mailing address: The Purple Poets
c/o Flat 18 Chenies Street Chambers
Bloomsbury, London WC1E 7ET