Many years ago, during a Tbilisi winter when there was no heat and the electricity was down to four hours a day, I devised a heartwarming dish that was so accidentally good (I made it out of leftovers) that it has since become my signature.
In a bowl place a scoop of mashed potato and scoop of cooked spinach, pour over chicken broth, add, if the fridge provides, finely minced garlic, spring onions, chopped parsley, a dollop of sour cream and a shimmering lid of olive oil. The broth should be as lip scalding as Jewish grandmother’s chicken soup, as…
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