I am a collector of bowls. Bowls for soup and porridge, bowls for rice and pasta, bowls for pudding. I enjoy choosing which will be most appropriate for my dinner, deep or shallow, with a rim or without, earthenware, lacquer or wood. There is nothing precious about this, I simply feel that food tastes better when you eat it from something that flatters the contents.

      When I moved to London, forty years ago, I bought a couple of thick, heavy, white Pillivuyt soup bowls. I have them to this day. They were my only tableware for many years, long before I bought plates or shallow dishes. They are used daily, no longer to eat from, but for beating eggs or blending a dressing. There is always at least one sitting in the fridge, a saucer for a hat, keeping a little treasure safe for another day.

      I have two wooden bowls for porridge, made from ash. They form a gentle start to the day. The quiet, beatific pleasure of the movement of wooden spoon across wooden bowl. I feel like Goldilocks, even when they are used for a strawberry Bircher muesli. Occasionally they are commandeered for a soup or rice, but they are without doubt meant for the early hours.

      Miso broth is my panacea. It solves every question, soothes every ill, warms, satiates and cossets. Initially a morning ritual, the bowl of miso soup can be enhanced with sliced vegetables, shreds of seaweed, sliced mushrooms and skeins of noodles. If ever I am unsure of what I want to eat, five minutes with a cup of miso broth and I have decided. The darker the miso the more it sharpens the appetite and spurs you to cook.

      Serving risotto from a bowl instead of a plate is enough to get you lynched in some circles. I care not a jot. I like my risotto in a bowl, where the last spoonful (and yes, a spoon!) remains as hot as the first rather than chilling on a plate. Or perhaps it is the joy that springs from winding up those whose eating is atrophied by tradition. That said, I am not a prolific eater of rice. There is much to be said though for a bowl of pure white basmati or sticky Japanese rice, seasoned with jewel-coloured tsukemono, the emerald, saffron and magenta pickles of Kyoto. Sometimes, I crumble a sheet of nori over the top, or sprinkle the tiny tea-green flakes over the grains, or add a dusting of chilli and sesame-toasted togarishi.

      The holding of a bowl – more like cradling really – comforts us. But it is important how the bowl feels in the hand. Too rough and it can grate on the nerves, like nails down a blackboard or teeth on a pear drop. Too smooth and your soup feels refined and cold-hearted. What I appreciate most is the humble quality of a bowl and the food you put in it. Even the most exquisitely-formed recipe is brought down a peg or two when served in an earthenware dish. The food jumbles unaffectedly in the hollow, the deep sides capture the scent of the food, increasing the enjoyment of every mouthful.

      I eat more food from a bowl than I do from a plate. Partly because I can pick it up and get closer to my food, the act of eating becomes more intimate, but also because of my adoration of potters and the work that goes into their art and craft. The idea that something has been on a clay-dusted wheel, moulded and shaped by their own hands and signed with a potter’s mark, only adds to the experience. The only ones that don’t work for me are the square ones, angular, awkward and uncomfortable and no less unattractive than square plates. A bright pattern can cheer or jar as your spirit takes you.

      This being a spring and summer book, there are probably fewer bowl-based recipes than in the second autumn and winter volume, but we still have a crisp Vietnamese-inspired salad, a cooling melon gazpacho, a paneer korma and a bowl of green peas and sprouted seeds. There are rice bowls and soup bowls, freekeh salad, a verdant curry and a deep dish of creamy noodles. There are others of course, recipes in the On the Hob chapter in particular. There is not much that isn’t more appealing to me when eaten from the depths of a beautiful bowl.

      I don’t think we should spend too much time agonising over the right receptacle for the right food any more than we should play too seriously the wine-matching game. That said, I get pleasure from rummaging through my collection of everyday, utilitarian pieces simply to make my food look comfortable. (Anyone who has ever put tomato soup into a bright blue dish will know what uncomfortable food looks like.) In general, salads need a bit more space so I tend to favour a wide dish. Big soups like a generous home in which to sit – it will keep the contents hotter for longer and shallow ones are good for beautiful ingredients you want to admire. A deep one will also give you the joy of finding a hidden dumpling lurking deliciously at the bottom.

      I have a certain reverence for food served in a bowl that I don’t when it is served on a plate. I am not sure why this should be, I only know that it is. I love the way the dressing, sauce or juices sit in the base, to be spooned up as a final treat, which is why so many of the dishes throughout these books are presented the way they are. It is my preferred way to eat.

CHICKPEA, PEA, SPROUTED SEEDS

      A can of chickpeas from the shelf. Green peas from the freezer. A store- cupboard supper for a spring evening.

       Serves 4

      chickpeas 2 × 400g cans

      frozen or fresh peas 400g (podded weight)

      sprouted mung beans 100g

      sprouted seeds such as radish 80g

      olive oil 4 tablespoons

      ground cumin 2 teaspoons

      ground coriander 2 teaspoons

       For the dressing:

      tahini 1 tablespoon

      juice of a lemon

      olive oil 4 tablespoons

      Bring a pan of water to the boil. Drain and rinse the chickpeas. Cook the peas in boiling water till tender. Drain and refresh in a bowl of iced water. Rinse the mung beans and sprouted seeds in cold water and shake them dry.

      Make the dressing: beat together the tahini, lemon juice and olive oil.

      Warm the olive oil in a frying pan over a moderate heat, add the chickpeas and ground spices and let them sizzle for a couple of minutes till hot and fragrant. Move the chickpeas around the pan as they brown.

      Drain the peas again and put them in a serving bowl with the mung beans and radish sprouts. Fold in the dressing and lastly the chickpeas.

      • One of those everlastingly useful ‘suppers in minutes’. Use frozen peas or a packet of fresh, podded peas from the supermarket. If you are podding fresh peas for this you will need a generous kilo.

      • Use whichever sprouted peas you have around, including the mixtures of lentils and mung beans from health food shops. The point is to introduce as many differing textures as you can.

FREEKEH, PEACHES, FETA

      Sweet-salty cheese and fruit. The comfort of warm grain.

       Serves 2–3

      freekeh 125g

      thyme a few sprigs

      bay leaves 2

      feta 250g

      za’atar 1 teaspoon

      a large peach

      olive oil 3 tablespoons

      a medium onion

      mint 10g

      parsley

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