19.08.08: Black bnz with grilled corn palenta and salad

She took the new fave of black bnz 'n' polenta one step further towards gourmet by grilling a few ears of corn and slicing the roasty kernels into the mix. The usual avo accompaniment was green with envy (heh, I say, heh). The remains of last nite's salad fluffed up with more leaves, the last few grilled asparagus, radishes and a couple of big o' strawberries had to wait their turn.

HE SAYS: She did a great job grilling the corn to add a new dimension to the polenta, nearly like corn grits which I luv. The bnz were also more then up to par: smokey and herbie, very nish yes. The salad's strawberries tasted great with the leftover grilled asparagus from last night.

SHE SAYS: The added steps - overseeing the roasting and stripping of the corn - tired me out a bit, but the result has almost convinced me it's worthwhile. I savoured the bits of crunch and added flavour along with the thick texture, hot spice and herby kick of the bnz, though the polenta still needed a dab of marge to come to life. The crispiness and variety of the salad helped my tummy turn away from thoughts of another main-plate helping - but only just.

30.07.08: Black bnz

He rolled up his sleeves and tackled the black bnz once again, this time with rice, plus an extra portion of bnz and proportional increases in spices and herbs. Strawberry, beetroot and mango salad stood jealous guard nearby.

SHE SAYS: This week's beany episode had more kick and plenty of flav, with good creamy consistency holding steady. The salad, though front-loaded with fruit, escaped being overly sweet with the vegetable-y beetroot and peppery watercress keeping order.

HE SAYS: Since I increased the bean quotient I also increased the herbs to good effect, can you have too much cilantro? Answer: No, fool! As She says, the bnz were more spicy this go-round and needed no extra hot sauce (although I couldn't resist sprinkling over just a little anyway). The salad was another sweet red affair with some mango thrown in for a more orange hue and good measure. The balsamic vinegar came out the cupboard and poured itself after spying the strawberries lying there undressed.

24.07.08: Black bnz with red salad

He oversaw the construction of the regular herby black bean staple and completed the strawberry, beetroot and tomato salad to spec, deadline and budget.

HE SAYS: The beans this time lacked a little chipotle kick but made up for it in the extra herbalicious category (using the big bag of coriander to full effect). I was concerned the combo of crimson vegetation would clash, badly, but the salad was a red sea of sweet deliciousness, I shall never doubt the power of team strawbeeto again, I swear.

SHE SAYS: I can only concur. Fully, madly, truly, deeply.

22.07.08: Nigella's Chickpea special with strawberry salad

She deftly turned round this weekly fave (with added boiled egg and the last of the harrisa) quick- smart, and put together the strawberry salad which tried to edge in on the taste bud action.

HE SAYS: This serving scores high on the flav o' meter. Nish and creamy and smooth chickpeas and the harissa added an intense and aromatic overtone to the bowl. The strawberries in the salad were sweet, not too overly ripe but a little crunchy and combined with balsamic vinegar closed the show with a bang.

SHE SAYS: I've been having good luck with the soft boiling of eggs recently - this one was a really good mix of firm white bit and tender yolk. So sad to spoon up the last of the latest harissa batch, because I've come to rely on the garlic-chili-minty kick, and I'm a little pressed for time and patience right now (= not making more v. soon). Good salty, moist and velvety things going on with the chickpeas, and the plain-name British strawberries added both intense perfume and sweet flavour to round it all off.

14.07.08: Milanese risotto with strawberry salad

Monday means it's time for the world's easiest risotto, with peas, mushrooms, and ho-made pesto (made previously). None of this stand-over-and-stir bidness, you pile it all in the pot and boil it down. Recipe on offer if you ask!

HE SAYS: Although simple to make, this dish is everything but simple in taste. The variety of 'shrooms and the wine all help to give it a complex and luscious range o' flav-a-flavs. I could've eaten more if not for holding back a portion for lunch tomorrow (which will be even more intense in the flavour department after having time to brew). The strawberry salad waz good but then you add the balsamic vinegar and, wow, it goes off the taste chart entirely.

SHE SAYS: I think I added a tad too much white wine (at His urging) as had more tang than I would have liked. No matter, it was still a winner with a soft but not gloopy grain and an excellent competition between the basil and parmesan for flavour kingship. The modestly named English strawberries can compete with their Jubilee cousins any day, and carried off the balsamic drizzle ever so sweetly.