Everything is going great. A shame about the tomatos - i imagine eggplant/aubergine is also out. Jamie's like that too but after not eating them for a few years his system appears to have reset and he can now (except he moans about eggplant haha)

Anything mediterranean usually looks after itself - oregano, rosemary, olive trees etc. I love herbs for this reason. We have garlic chives trying to grow everywhere! A

I like using spinach in an indian spiced rice.

Kinda like this:

Indian-Spiced Saffron Basmati Rice

Ingredients (Serves 4)
1½ cups basmati rice
2 tbsp ghee (or butter)
2 bay leaves
1 star anise
1 cinnamon stick
4–5 green cardamom pods, lightly crushed
Pinch of saffron strands soaked in 2 tbsps boiling water
2¾ cups water or light stock
1 tsp salt (adjust to taste)

Instructions

1. Soak the saffron water and let it steep for 10 minutes.

2. Wash the rice Rinse the basmati rice until the water runs mostly clear. Soak for 20 minutes, then drain.

3. In a heavy pot, heat the ghee or butter over medium heat. Add:

bay leaves
star anise
cinnamon stick
cardamom pods

Cook for 30–60 seconds until fragrant.

If using onions too add them now and cook until lightly golden.

1. Toast the rice

Add the drained rice and gently stir for 1–2 minutes so the grains are coated in the spiced ghee.

1. Cook

Pour in the water or stock and add salt. At this point if using add a couple of handfuls of spinach.

Bring to a gentle boil, then drizzle in the saffron mixture. Cook til half the water has evaporated then turn to really low and wrap the lid in a teatowel and put on the pan. Cook for 15 minutes (don't stir)

Reduce heat to very low, cover tightly, and cook for 12–15 minutes.

1. Rest and fluff. Turn off the heat and let the rice rest, covered, for 10 minutes.

Fluff gently with a fork before serving. Great topped with fried onions, or served with chilli, mint/yoghurt raita.