In pod we trust: There's nothing better than serving up a plate of your own home-grown peas

I like cooking. If people are coming to supper, I pull out the recipe books, make lists, go shopping. But for ourselves, meals more often grow from leftovers in the larder, or fruit and veg in the garden, or things lurking around in the back of the fridge. That last bit doesn't sound appealing, but for a quick supper this week, the back of the fridge produced a packet and a half of feta cheese, both galloping towards their best-by dates. I broke the slabs into bits and put them on to a square of foil with the remains of a packet of black olives, a dozen cherry tomatoes from the greenhouse and a few sprigs of thyme.






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