This week’s World Cup Commie Chef Performance Of The Week did not require much of a period of reflection. I have watched so much football in my life that maybe those who consider it a distraction from the struggle are correct.
If I hadn’t been taken to a game by my granddad when I was five, and fallen instantly in love with it, I would no doubt now be First Citizen of the Workers’ Republic of Britain, at the very least.
Somehow, however, I do seem to have found time to be both a political activist and a football fan, which has admittedly given me a bit of a jaundiced view of the police.
However, in more than half a century of avidly following the beautiful game, I have never seen anything so very, very weird as Brazil being beaten 7-1 at home in a World Cup semi-final.
So here’s a recipe from the Bundesrepublik which can be served with any egg, fish or meat dish, or as part of a buffet.
Simple but tasty, like their football.
1lb/4400g small new potatoes — if larger, cut into two bite-size pieces — steamed or boiled until tender
8oz/220g green beans, topped and tailed and cut into 2-inch/5cm pieces, steamed or boiled until just cooked
3 spring onions, chopped small
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp mild mustard
About 4 tbsp fresh parsley, finely chopped
About 1 tbsp fresh tarragon, chopped
110g/4oz small spinach leaves, coarsely chopped
Gently heat the oil and fry the spring onions in it for about four minutes, being careful not to let them brown.
Remove from heat and put directly into a large bowl with the vinegar and mustard.
Put the cooked potatoes and green beans into this dressing, and stir, adding the herbs.
Lay the spinach on a large plate and put the potato salad on top.
Serve warm, room temperature or chilled, as convenient.