Buttered egg noodles with artichokes, cepes & saffron

Method

1. To make the taklia, heat the oil in a small frying pan and saute the garlic for 1 minute over a low heat, making sure it doesn’t colour. Scrape it into a mortar and pound to a paste with the salt and coriander. Spoon the taklia into a sterilized jar and cover the surface with a thin film of flavourless oil. If you’re not eating it straight away, store in the fridge where it will keep for up to 2 months.
2. Heat the olive oil in a heavy-based pan, then add the shallots and taklia and cook over a gentle heat until soft, about 5 minutes. Then add the saffron, artichokes, tomatoes, peas, preserved lemon and vermouth and allow to bubble for a few minutes until it reduces and thickens. Season with salt and pepper.
3. Remove the cepes from their soaking water and add them to the pan. Strain the soaking water to remove any bits of grit or dirt and add half of it to the pan.
4. Cook the egg noodles in boiling water (they only take a few seconds), drain well and tip into a large serving bowl. Stir through the butter. Pour on the braised vegetables, add the lemon juice and mix together well. Scatter over the baby herbs, if using, and serve straight away with warm crusty bread.