…And it’s not just the young; everyone does it, including me at times and I’m definitely not young. Obviously if you are on your own it’s understandable, and in all fairness you could be working, but you see couples and groups of friends out and all they are doing is staring down at their phones. I actually find it quite sad; because it would appear that we are losing the art of conversation.
Going out for a meal with my husband or friends is a real treat for me, so to spend the whole time looking at my phone would feel like a total waste of time and money because I could have done that at home and stuck a pizza in the oven for a fraction of the price. I heard a story recently, how true it is I don’t know, but I really hope it is. While in a restaurant with his wife, a husband went to ask the waiter for the password for their Wi-Fi. The waiter told him that their password was ‘talktoeachother’. Now I’m not sure I would have been able to put that password in, it would really make you think twice wouldn’t it. So I’m going to make a conscious effort not to look at my phone next time I am out for a meal and I hope you’ll join me.
Now and again I come across a recipe that is a real keeper and this is one of those. My mum recently bought a packet of paneer, we haven’t quite worked out why yet, but she ended up giving it to me. I wasn’t sure what to make with it but I found a ‘Cauliflower, Paneer and Pea Curry’ by someone called Emily Kydd and it was absolutely delicious. Heat 1 tbsp of oil in a large non-stick frying pan, and add a 225g pack of paneer cut in cubes and fry gently until crisp. Remove with a slotted spoon and set aside. Add another tbsp oil and the head of a cauliflower broken into small florets to the pan, and cook for 10 mins until browned. Then add 2 onions thickly sliced, and a little more oil if needed, and cook for a further 5 mins until softened. Stir in 2 crushed garlic cloves and 2 heaped tbsp of tikka masala curry paste, then pour in 500g carton of passata and 250ml water, and season. Bring to a simmer, then cover and cook for 18-20 mins or until the cauliflower is just tender. Finally add 200g frozen peas and the crispy paneer to the pan and cook for a further 5 mins. Stir through a small pack of roughly chopped coriander saving a small bit to garnish. Serve with basmati rice or naan bread, raita or your favourite chutney.