One of the most annoying things about being an off-grid eater is how hard it is to be lazy. Gone are the days when calling for a curry, or Pizza Man on those days that, as supper time approaches, it turns out that one really can’t be fagged. So even on the days (many) when I have zero desire to cook, I generally have to – whether I like it or not. As a result, I am always extra excited to find ways to rustle up a meal in minutes and this happy little surprise coincided with watching the last-but-one Bake Off last week when I was home alone. I do find that having only myself to please always unleashes the spirit of experimentation.
I was going to cook my shop-spiralised courgetti (now that IS what I call lazy) by frying it as usual. I tend to do things like this (by which I mean disrespecting the courgetti with oil, instead of steaming it) because even though I’ve been forced down a much healthier road than I’d ideally travel, food-wise, I’m always looking for loop holes, and opportunities for a bit of indulgence, like a bit of deviant frying. But on this particular night I was feeling sad about the lack of noodle soup in my life, which led to a brainwave. I chopped up some tomatoes with garlic and roasted them with olive oil at 170 degrees for about 40 minutes, to make a sort of tomato confit.
When they were cooked, I cooked the courgetti in a generous slosh of chicken stock in my wok frying pan. About four minutes later I’d made what I decided to call Faux Pho. I added the tomatoes and some grated cheddar and sat eating, with no-one to hear me slurp, what felt for all the world like a comforting bowl of noodle soup. But the best thing about it was that it took only minutes to make. Who needs pizza, man?