best lifeKITCHEN & GARDEN

THE EVERYDAY JOURNAL

Good things
start small.

A ripe tomato. A pot of herbs. Something lovely for lunch. Simple ideas for making more of what’s already around you.

From the kitchen

COOK SIMPLY. GROW A LITTLE. ENJOY THE EVERYDAY.

Fresh tomatoes ready for the kitchen
Fresh ingredients. Plenty of possibility.

A FEW GOOD INGREDIENTS

From the kitchen

Uncomplicated food, made at your pace.

01QUICK LUNCH

Tomato toast,
with a little extra.

Juicy tomatoes, crisp toast and a spoonful of lemony white beans. Best eaten while the bread is still warm.

15 MINUTES · SERVES 2
Ingredients & method

You’ll need

  • 2 large slices of sourdough or your favourite bread
  • 2 ripe tomatoes, chopped
  • 1 cup drained, rinsed canned white beans
  • 1 tablespoon olive oil, plus a little for the toast
  • 2 teaspoons lemon juice
  • A small handful of basil leaves
  • Salt and black pepper, to taste

Make it

  1. Toss the tomatoes with half the oil and a pinch of salt. Set aside while you prepare the beans.
  2. Mash the beans with the lemon juice, remaining oil and a little black pepper. Add a teaspoon of water if the mixture feels dry.
  3. Toast the bread until golden. Spread with the beans, spoon over the tomatoes and their juices, then finish with torn basil.

Make it yours: Rub the toast lightly with a cut garlic clove before adding the beans.

02PANTRY FAVOURITE

The no-fuss
chickpea bowl.

A crunchy cucumber and chickpea salad with a bright lemon dressing. A useful lunch when you don’t feel like cooking.

10 MINUTES · SERVES 2
Ingredients & method

You’ll need

  • 1 × 400 g can chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste

Make it

  1. Whisk the oil, lemon juice and cumin in a large bowl. Season to taste.
  2. Add the chickpeas, cucumber, tomatoes and parsley. Toss until everything is coated.
  3. Taste and add a little more lemon juice if you like. Serve with bread, or spoon over cooked and cooled grains.

Make it yours: Add sliced olives for a salty finish, or swap parsley for mint.

ROOM TO GROW

Your garden can
start with one pot.

You don’t need a backyard to enjoy something you’ve grown. A bright spot, a container with drainage and one herb you actually use are a good beginning.

THE SMALL-SPACE GARDEN

A simple start with kitchen herbs

01

Choose for your space

Check the light where your pot will live, then read the plant label. Basil usually appreciates a warm, sunny spot; mint can be more forgiving of partial shade. Keep mint in its own pot.

02

Give the roots room

Choose a pot with drainage holes and use a container potting mix. Place a saucer underneath if needed, but empty standing water after watering.

03

Check before you water

Feel the surface of the mix rather than watering on a fixed schedule. Needs change with the plant, pot and weather. Follow the plant’s care guidance and avoid leaving the roots waterlogged.

04

Harvest a little at a time

Once the plant is established, snip a few leaves or tender shoots for your next meal. Leave plenty of healthy growth so it can keep growing.

A note about Best Life

A kitchen and garden journal about simple recipes and the pleasure of growing a little at home. Start with what you have, adapt to your space, and make these ideas your own.

Photo: George Chernilevsky / Wikimedia Commons, CC BY 4.0. Resized and cropped to fit.