Since I made the decision to get rid of my car, my grocery buying habits have changed. Rather than a big weekly shop, I tend to go more regularly, every couple of days even, on an as-needs basis. A friend of mine described this as "very European" which makes it sound more glamorous than the reality of "there are only so many tins of tomatoes/pumpkins/bags of rice I can carry at once". Another six year old friend of mine (who technically wouldn't call herself a friend as kids can't be friends with adults apparently) recently opened my fridge, scrutinised its contents (or lack thereof) and proclaimed that I needed to go shopping. Though my fridge might be frequently bare, there are some things that are pretty permanent residents. Carrots for one. Greek yoghurt for two. Eggs for three. All these things last for ages which for someone lugging groceries home on foot, is nothing but good news.
A bit like an Indian pakora, these carrot pancakes - from LA café Sqirl, the recipe for which I came across in this month's Bon Appétit - are an explosion of colour and flavour. The carrots are sweet, the yoghurt tangy, smooth and salty, complementing the crispy crunch of the pancake and the peppery bite of the rocket. And best of all, all I had to get from the shops to magic them from the pages of a magazine to my plate was rocket and coriander. Both of which are an easy carry home. Win win.
