Burnt offerings

The last conversation I had with my late granny Cynthia last year was about green bean bredie. We spoke about how best to season it. Her favourite way was to use only salt and pepper with a few cloves, while I add cumin and coriander. My gran was a great influence on, and laid the foundation for my cooking style, as I lived with her for several periods of my life, starting from the age of six and on the last occasion when I was in my early 20s. My memories are flooded with the tastes and aromas