I put pickles on pretty much
anything, especially during my
second pregnancy when I panicked
on getting near to the bottom of the
jar of Marks & Spencer’s mustard
seed gherkins. Most of the time
pickles, gherkins and cornichons are
eaten cold, to make the most of their
crunch and acidity. But they keep
their crunch when added to soups
and stews, bringing texture and a hit
of sour interest. Here they sit next
to onions, beans and greens and a
smattering of dill to make a quick
stew that tastes much more layered
and complicated than it is to make.
