Green lentil dal with crispy red onion

This was a cupboard and fridge raid dinner as we didn’t have much in, but it turned out to be really tasty. Lentils are a great source of protein and fibre and the combination with brown rice and roasted veggies makes this dish low fat and packed with nutrients.

Ingredients

Serves 6-8 portions

• 600g green lentils

• 5 cloves garlic, grated or finely chopped

• Thumb of fresh ginger, grated

• 1 tbsp turmeric

• 1-2 tsp dried chillies

• 2 tbsp groundnut oil

• 2 red onions, finely sliced

• 1 tbsp cumin seeds

• 1 tsp mustard seeds

• Fresh coriander, chopped to serve if you have it. I didn’t and it was still tasty without

• 1 cauliflower, chopped into florets

• 4 red onions sliced into half moons

Method

• Preheat the oven to 180°c.

• Rinse the lentils well and then add to a large pan with 3L of water, boil and then reduce to a simmer. For the first 15 mins make sure you take off the scum as it can make the dal bitter.

• Once the scum has stopped forming add the garlic, ginger, turmeric and dried chilli. Simmer for about 1 1/2 hrs, stirring occasionally, until the lentils have completely broken down and there isn’t much liquid left. Season with 1-1 1/2 tsp sea salt to taste.

• While the lentils cook add the mustard seeds to another pan with a little oil and heat until they start to pop.

• Next put in the onions and fry gently until they’re browning and starting to crisp. This will take a while, 20-30 mins. Add the cumin seeds for the last 5 mins.

• While the dal is cooking, place the florets on a baking tray (well spaced out) and drizzle with rapeseed or olive oil and sprinkle with sea salt and cumin seeds. Roast for 15 minutes and then turn, put back in the oven for 5-8 minutes - or until the other side is browned.

• Serve with basmati (I added wild rice too) and the cauliflower and red onions ( the photos shows some slices of white sweet potato too, you don’t need these, I just wanted to use some up).

Super seed coconut energy balls

In the interests of healthy snacking I decided to make these today. I’ve noted how you can switch the ingredients to work with what you have in the cupboard, so you can make your own version.

Ingredients

Makes 24 falafel sized balls

• 400g dates (or 350g dates / 150g apricots as I needed to use them up)

• 50g sunflower seeds (or any other nut)

• 50g pumpkin seeds (ditto)

• 100g desiccated coconut (or nuts)

• 4 tbsp cacao (or coco powder - I think - never tried it but can’t see why not!)

• 2 tbsp coconut oil

• 2 tbsp peanut butter (or any nut butter, smooth or crunchy)

Method

• Put the seeds into the food processor and blitz, before adding all the other ingredients, except the dates.

• Turn on the processor and add the dates one at a time - I’ve found this is the best way of avoiding clogging up the blades. Mix until you have a smooth thick paste.

• Use a mini ice cream scoop to measure out if you have one, and shape the balls as you press them into desiccated coconut.

Vegan noodle bowl

I’m rapidly becoming obsessed with making noodle bowls! They’re the perfect balance of flavour, texture, nutrients and they look bloody amazing too. This is my latest combo that we ate for lunch today, but it would have been equally good as a main course - it might only serve 3 for dinner though, so make a bit more if you have big appetites!

Ingredients

• 220g packet brown vermicelli noodles

• 130g mangetout or sugar snap peas, whole 

• 150g carrots, as finely julienned as possible 

• 2 spring onions - I used 3cm of the green end of leek as I didn’t have any onions, red would also be fine too

• 100g radishes, chopped into thin slices

• 100g cucumber, julienned

• Juice of 1 lime 

• 200g firm tofu - optional

  Dressing 

• 7 tbsp rapeseed or sunflower oil

• 1 tbsp sesame oil

• 3 tbsp soy sauce

• 2 tbsp rice vinegar (white wine if not)

• 4 tbsp smooth peanut butter, crunchy is fine too though

Method

• First cook the noodles as per the packet instructions, rinse well in cold water and set aside. 

• Chop the veggies and set aside, but don’t mix them.

• Put all the dressing ingredients into a shaker (this Oxo Good Grips one is great - no more leaky jars!) or jar and mix really well as the peanut butter will take longer to dissolve.

• Pour 2/3 of the dressing over the noodles and mix well. If the dressing is a little thick then add a tbsp or two of water. 

• Divide the noodles into 4 bowls and add the veggies in little groups. 

• If you’re using tofu then chop into small cubes and fry on a medium heat for about 5 minutes in a little sesame oil. Once browned on at least two sides add a splash of soy for flavour. 

• Add the tofu to the bowls and serve with a lime wedge and the rest of the dressing drizzled over the veggies.

Roasted cauliflower, red pepper & dukkah yoghurt

This is a quick and easy salad to make any day of the week, especially if you prepare the dukkah spice mix a day ahead. I used this Ottolenghi recipe, which makes enough to fill a small jar, so you have some ready to go next time.

I love this salad just on it’s own for lunch, but if you want to make it more substantial or as part of a main meal then you could add quinoa, rice, toasted seeds or feta or eat with veggie fritters (recipe for those coming soon!

Ingredients

Serves 4 - 6 depending on what else is on the plate!

• 1 cauliflower, chopped into medium florets, including the inner leaves

• 1 red pepper, whole

• 5 tbsp greek yoghurt

• Juice of 1/2 lemon

• Salt

Dukkah 

• 70g hazelnuts, with their skins

• 2 tbsp sunflower seeds

• 1 tsp fennel seeds

• 1 tbsp cumin seeds

• 1 tbsp dry green peppercorns (or white, as an alternative)

• 3 tbsp coriander seeds

• 1½ tbsp sesame seeds

• ½ tsp nigella seeds  

• ½ tsp sea salt

• 1 tsp paprika

Method

First make your dukkah. These instructions are from the Ottolenghi website where he has made it to go with a delicious sounding butter bean purée:

• Put a frying pan on a medium heat and leave for a couple of minutes to heat up well. Roast the following spices for 30 seconds each and then put to one side in a small bowl: fennel, cumin, peppercorns.

• Next add the coriander seeds for 1 minute, then set aside with the other spices.

• Reduce the heat to low and cook the sesame and nigella seeds together, stirring occasionally, until the sesame turns pale brown, then remove from the pan.

• Rub the hazelnuts between the palms of your hands to discard some of the skin if necessary. Use a pestle and mortar or bash gently in a teacloth with a rolling pin to chop them coarsely, then transfer to a medium bowl.

• Lightly crush the cumin and fennel seeds, and add to the hazelnuts. Repeat with the coriander seeds, followed by the peppercorns and then the sunflower seeds. Add these to the nut bowl, along with the sesame and nigella seeds, add salt and paprika, and mix well.

• I actually put all the seeds and nuts into a spice grinder and pulsed a couple of times. This probably gave a finer grind than Ottolenghi’s, but laziness is key here. I left the nuts and seeds out so they stayed crunchy. That’s the fiddly bit done.

• Next put the oven on at 180°c and the cauliflower florets on a tray, drizzle over 1-2 tbsp of rapeseed or olive oil and roast for 10 minutes, before turning and browning for a further 5 minutes.

• At the same time, put the whole red pepper on some tin foil under a high grill and blacken each side. Then wrap in tin foil and allow to cool so you can peel off the skin, deseed and chop in lengths.

• Plate the cauliflower and red pepper then drizzle with yoghurt and sprinkle about 1 tbsp of dukkah on top. Serve immediately so it’s still warm, or allow to cool to room temperature. Try not to serve cold and this will mask the sweet flavours of the vegetables.

Mushroom, pepper & brown basmati stir fry

Before I made this I decided to do some research online as according to my harshest critics - the kids - my stir fry skills have been going a bit downhill recently. Yes, you heard that right....  I know, I can't believe it either! Anyway, after a bit of investigating and a bit more effort, I think I pulled off a pretty decent one tonight, so here are the main tips I learnt and a recipe for you to try. Let me know what you think!

• Choose: one protein - tofu / quorn / meat; either rice or noodles; and only 3 types of veggies so you don’t end up with too much in the pan and a soggy mess.

• Cook the in batches and set to one side while you fry the veggies - in small batches as well.

• If you’re using meat then try to make sure it is only just cooked through so it doesn't go over once you add it back to the pan at the end to warm through.

• Marinate the tofu / quorn / meat; make enough to heat through and use as a sauce at the end.

• Get the wok hot before adding the oil and then again before adding the ingredients - you don’t want to cook any them for very long, only just enough time to brown.

• 4. Use a high smoke point oil like ground nut, rapeseed or sunflower.

Ingredients

Serves 4-6

• 2-3 tbsp ground nut oil, or sunflower if you are allergic

• 250g tofu / 3 quorn or chicken breasts, diced into bite sized pieces

• 1 medium onion, sliced

• 1 green pepper, sliced

• 1 yellow pepper, sliced

• 4 large mushrooms, sliced

• 360g brown basmati (or white if you prefer)

Marinade

• 1 clove garlic, minced, or finely chopped

• 2cm ginger, minced

• 4 tbsp soy sauce

• 2 tbsp honey or maple

• Juice of 1 lime, and extra to serve

Method

• Start by mixing all the marinade ingredients together in a bowl and add which ever protein you’re using; set to one side while you chop the veggies.

• Cook the rice as per the packet instructions; drain well and set to once side in a covered pan to keep it warm.

• Heat the wok so it is really hot and add the oil; next drain off the marinade from the protein cooking in two batches. If you put it all in at once it will just steam rather than brown as too much liquid will be released when it cooks.

• Fry the protein on a high heat to brown and cook through, this will take about 5 minutes, but double heck a piece to make sure if you’re using chicken. Once the first batch is cooked, put to one side on a warm plate. Fry the second batch and add the the plate while you cook the veggies.

• Next add the onions and peppers, frying on a high heat for around 3 minutes, or until browned and softened a bit. Keep stirring or they'll burn.

• Then add the mushrooms for 2 minutes before turning down the heat and pouring in the remaining marinade heating it through thoroughly especially if it has had raw chicken in it.

• Next put in the protein and cooked rice mixing thoroughly.

• Serve with a good squeeze of fresh lime.

Courgette & chickpea curry

Another courgette delivery from my green fingered allotment owning friends means a tasty vegan curry tonight. This is a store cupboard recipe that I quickly put together and it turned out to be a good ‘un. I wish I could say the kids loved it too, but I'd be lying, they had fish fingers (sigh). Anyway, the good news is that this recipe is really quick to prepare and serves 6 so you'll have plenty of leftovers for another night, even if the kids think it looks like the devil’s work.

Ingredients

Serves 6

• 1 tsp mustard seeds

• 15 curry leaves

• 2 tbsp rapeseed oil

• 1 onion, chopped finely

• 1 1/2 tsp ground cumin

• 1/2 tsp chopped dried chilli flakes, or more if you like it hotter!

• 1 tsp tumeric

• 1 tbsp tomato puree

• 4 large courgettes, chopped in slices and then in half

• 1 x 400ml tin coconut milk ( I like Sainsburys own brand, it's not as gloopy as others)

• 1 x 400g tin chickpeas, drained

• Fresh coriander

• Lime

Method

• Heat the oil in a large pan and then add the mustard seeds; warm until they being to pop and then add the curry leaves and warm through for a minute.

• Put the onion in the pan and cook gently on low for 15 minutes until soft.

• Next add the spices and stir for a minute to warm through and release their flavour.

• Put the courgettes in the pan and mix, cook for around 10 minutes until softened and then add the tomato purée followed by the coconut milk and chickpeas; simmer for a further 10 minutes.

• Serve with a sprinkle of coriander, a squeeze of fresh lime and a cold beer.

Cashew butter overnight oats with coconut yoghurt & almonds

I discovered a whole new world of breakfast recently when I cut out dairy, wheat & refined sugar. Instead of staggering bleary-eyed to the Alpen every morning, it made me think about alternatives, and I ended up discovering loads of new options that I now really enjoy. I love making overnight oats, especially now its summer as porridge is way too hot.

Ingredients

Serves 3-4

• 120g oats

• 375ml almond milk

• 2 tbsp of cashew butter

• 1 tbsp of chia seeds

• Handful of raisins, about 40g

• Pinch of salt

To serve:

• A dollop of natural yoghurt, or coconut yoghurt)

• Handful of chopped nuts

• Another drizzle of nut butter

Method

• Place the almond milk, nut butter, oats, chia seeds, raisins, maple syrup and salt in a tub that has a lid and mix together well.

• Place the container in the fridge and leave to thicken overnight.

Lemon, chill & garlic courgettes

How good is seasonal veg? It's the courgette's turn to be ready for picking at the moment and these beauties from my friend's allotment tasted amazing. I griddled them and made a simple dressing as they really don't need many additions when they're this good. Below is a very straightforward recipe that you can either eat as a side dish, or add to pasta to make a main.

Ingredients

• 4 large courgettes, cut in half and slice reasonably thinly

• Juice of 2 lemons

• 1 small ish clove garlic

• 1 fresh red chilli or 1/2-1 tsp dried depending on how you like your heat levels

• seasoning

Method

• Brush one side of each courgette with olive oil and season.

• Get the griddle very hot.

• Place the courgettes on rows along the pan and sizzle for a few minutes until they have griddle lines and are partially softened. You'll need to do a few batches as they wont all fit in the pan.

• Brush the side facing up with olive oil and turn to cook.

• Place in a warmed dish while you cook the rest.

• Meanwhile make the dressing by putting all the ingredients in a bowl and mixing together. couldn't be easier. Once all the courgettes are cooked, dress and serve.

Tip

• We had this dish with BBQ roast chicken and minted new potatoes, which was delicious on a hot Sunday evening. Great alternative roast dinner!

• Another great alternative would be to cook some tagliatelle, make a bit more dressing, mix with the courgettes and a big handful of parmesan.

Hummus

I think making houmous is a bit like homemade pesto. It's all a bit imprecise and down to personal taste. You can tweak both recipes to suit your tastes and there is no right, or wrong end result (within reason!), but here is my version.

Ingredients

Serves 6-8 as part of a mezze

• 1 x 400g tin chickpeas

• 1/2 clove garlic, minced

• 1 tsp fine sea salt

• 5 tbsp tahini

• juice of 2 lemons

• To finish: parsley, sprinkle of paprika, coriander, olive oil

Method

• This could not be more straightforward: place all the ingredients into a blender and whizz up until a smooth paste!

• Decorate to look pretty once the hummus is in a bowl.

• Serve with homemade pittas, crudités, or as part of a Moroccan feast.

Cous cous & chickpeas in ras el hanut

Cous cous can be a bit boring unless you really work on the flavourings and this recipe certainly does that. Usually consigned to side dish status, here the long suffering cous cous gets a chance to shine. Great with any kind of tagine, but also it works really well for lunch the day after topped with a poached egg.

Ingredients

Serves 4

• 1 small onion

• 4 cloves garlic, peeled and thinly sliced

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 tablespoon ras el hanut spice

• 200g cooked chickpeas

• 1 tomato

• 120g cous cous

• 360ml boiling water

• Handful chopped coriander, to taste

Method

• Fry the onion and garlic for about 5 minutes until they begin to soften and colour. I use a large skillet for this dish and serve the cous cous in the pan on the table.

• Add the salt and ras el hanut, mixing well to release the flavours.

• Next add the chickpeas and chopped tomato and cook for a minute or so. Tip in the cous cous followed by the boiling water, bring to the boil and then turn off the heat and cover.

• Leave to stand for about 10 minutes while the cous cous absorbs all the water. When ready break up with a fork and serve with chopped coriander.

Courgette & spinach soup

I actually had no recipe plan today, just a need for an energy boost, so finding several courgettes and a bag of spinach that needed eating I decided to make a soup. I also had some homemade chicken bone broth ready and waiting in the fridge too, which makes my version of the recipe non-veggie, but you could easily substitute with vegetable stock.

Ingredients

Makes about 1.4L, or 4-5 servings)

• 4 courgettes, sliced

• 1/2 clove garlic, grated

• 1.5L Chicken, or vegetable stock

• Handful of parsley, extra to garnish

• 100g spinach

• Seasoning

Method

• Get a large saucepan and add a couple of big glugs of olive oil. Add the sliced courgettes and fry gently for around 15 minutes, or until soft. Some might be slightly browned, but that's fine, it'll add extra flavour.

• Once the courgettes are cooked, add the grated garlic and stir, cook for a couple of minutes.

• Next pour in the stock and bring to the boil, then reduce to a simmer and add the spinach.

• Cook for 5 minutes, then add a handful of parsley, including the stalks.

• Blend using a food processor, or a hand-held.

• Sprinkled on some thinly sliced chilli, plus some extra parsley leaves to finish if you have some. Season.

Squash and cumin soup with croutons, pumpkin & cumin seeds

This is one of my all time favourite soups as I love roasted squash; it’s lightly spiced and finished with fresh herbs and crunchy seeds.

Ingredients

Makes about 2.5L

• 1 butternut squash, chopped into large chunks

• 1 medium sweet potato, whole unpeeled

• 2 onions, chopped roughly

• 3 tsp ground cumin

• 1.5 tsp salt

• 1.6L vegetable, or chicken stock

• Pumpkin seeds & cumin seeds, toasted gently in a frying pan - a small sprinkle on each bowl

• Handful of fresh coriander leaves

Method

• Firstly buy yourself a decent peeler as it will make the job of peeling the squash so much easier!

• Heat the oven to 190ºC

• Place the squash on a roasting tray (you may need to use two to avoid overcrowding the squash which will make it steam, not roast) and drizzle with olive oil, season.

• Sprinkle over a teaspoon of cumin and rub into the squash. Put the sweet potato on the tray as well.

• Place the tray/s into the oven and roast for 45 minutes, or until the squash is soft and has browned a bit at the edges.

• In a large pan heat a couple of glugs of olive oil and fry the onions gently for about 10 minutes.

• Add the rest of the cumin and grated garlic and fry for a couple of minutes to cook through.

• When the squash is ready, add to the pan with the onions and pour over the stock. Heat it through.

• Peel the sweet potato using your fingers and add to the pan.

• Either blend using a hand-held, or transfer to a food processor for a smoother texture.

• Toast a few pumpkin seeds and cumin seeds in a pan for 2-3 minutes and sprinkle over the soup with some coriander.

Croutons

• Keep the ends of sourdough loaves as they make brilliant croutons. Just chop into bite sized pieces, place on a tray and drizzle with enough olive oil to coat fairly evenly, but don't drown them!

• Cook in the oven for about 10 minutes at 180ºC, turning half way through.

Camargue red rice, quinoa, apricot & pistachio

I've had a packet of red rice in the cupboard which has been sitting looking at me for a while, so I thought I'd try find a recipe to use it up. After a quick search I found one by Yotam Ottlenghi, which sounded really interesting, with ingredients I wouldn't have put together myself. That's the nice thing about other people's recipes, right? This salad looks quite unassuming when made up, but it has a lovely delicate flavour which is quite different from any other I've tried.

Ingredients

Serves 4-6

• 60g shelled pistachio nuts

• 200g quinoa

• 200g camargue red rice

• 1 medium onion, sliced

• 150ml olive oil

• grated zest and juice of 1 orange

• 2 tsp lemon juice

• 1 garlic clove, crushed

• 4 spring onions, thinly sliced

• 100g dried apricots, roughly chopped

• 40g rocket

• salt and black pepper

Method

• Boil two medium sized pans of salted water.

• Add the quinoa to one and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice, then drain the grains and spread them out on baking sheets to cool.

• Heat 1 tablespoon of the olive oil and gently fry the onion (I actually used red onion as I didn’t have any spring). Season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown - about 10 minutes. Allow to cool.

• Get a large bowl, mix the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season.

• Add the quinoa, rice, onion, apricots, pistachios and spring onions and mix together. Serve with rocket on top.

Tip

If you want to prep this salad the day before then just keep the dressing and nuts separate. Toss the salad together when you're ready to eat it.

Spiced sweet potato, red lentil & tomato soup

I do love a chunky, spicy soup and this vegan recipe ticks both those boxes. It's gently spiced and thoroughly warming on a cold day, of which we seem to have many in Leeds! I love anything with lentils in and I've put in some red ones to add extra protein, flavour and to make the soup nice n hearty. It's straightforward to make and you can whip up a large batch and freeze a few portions. 

Ingredients

Makes about 6 servings, depending on how big your bowl is ;-)

• 1 medium sweet potato, roasted in it's skin

• 2 medium onions, chopped roughly

• 1 large clove garlic, minced

• 1 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1/2 tsp dried chilli flakes, or 1/4 tsp cayenne pepper

• 1 x 400g tin of tomatoes

• 1 low salt vegetable stock cube (I like Kallo's) dissolved in 1L of boiling water

• 100g dried red lentils

• 3/4 tsp fine ground sea salt, or 1 tsp sea salt flakes

• Big handful of kale, spinach cavolo nero and/or coriander

Method

• Put the oven on 180℃ and roast the sweet potatoes until nice and soft.

• While the potatoes are cooking, gently fry the onions in a large pan for 10-15 minutes until they're soft.

• Add the garlic and cook for 1-2 minutes, then add the spices and warm through for a couple of minutes.

• Put the tin of tomatoes and the dissolved stock in the pan with the onions and heat through.

• Use a hand blender to turn the mix into a smooth sauce.

• Add the lentils and simmer for 20 minutes.

• Season and add a big handful of greens and coriander.

Roasted beetroot, brown rice & pistachio salad

This is my protein packed super food salad that is so good for you and very quick to make.  Basically you just throw all the ingredients together, except the beetroot. Dress the salad first and then add the beetroot last, or the whole salad will turn pink before everyone has tucked in. I placed mine strategically through the rice and on top at the end, so it still looked pretty. In this photo you might notice that I have added cannellini beans to the dish - these are totally optional, they’ll add a little creaminess, plus a protein and fibre boost if you do though.

Ingredients

Serves 8 as a side dish

• 3 large beetroot, approx 300g, chopped into 8 pieces

• 300g runner beans, cut into 2cm slices

• 200g brown basmati rice

• 100g wild rice

• Handful of toasted pistachios, roughly chopped

• Handful of coriander, leaves picked

• Salt & pepper

Dressing

• Olive oil

• Cider vinegar

• Honey

• Juice from ½ lemon

Method

• Put the oven on at 180℃ degrees.

• Cut the top and root off each beetroot and wrap individually in foil. Don’t peel before roasting as it is much easier to do once they’re cooked.

• Roast for about an hour, or until soft and the skin just falls off as you rub them gently. Allow to cool and chop into large chunks.

• While the beetroot is cooking, put a handful of pistachios in a roasting tray and place in the same oven for around 5-6 minutes, but don’t forget them as they’ll easily burn. I’m notorious for burning whole batches of nuts, so I always have to set a loud timer.

• Put the wild rice on to boil for around 20 minutes and then add the brown rice to the pan for a further 25 minutes so they’re both finished at the same time. Drain and cool.

• Blanch the runner beans in boiling water for 2 minutes, drain and cool by running under the cold tap so they don’t continue cooking and lose their colour and crunch.

Dressing

• Find a dressing shaker (best one linked!) and mix the olive oil, cider vinegar, honey and lemon.

• Put the rice and runner beans in a bowl, then add a few tablespoons of the dressing and mix. Then place the beetroot carefully throughout the salad, sprinkle with nuts and coriander.

Roasted butternut squash, red onion with tahini & za'atar dressing

I could literally eat this salad everyday, it is so tasty in only a way that Ottolengi's recipes can be. It is a gorgeous combination of caramelised squash and onions with nutty, creamy, lemony tahini dressing.

Ingredients, serves 6-8

• 1 butternut squash

• 3 medium red onions

• 4 tbsp tahini

• 2 tbsp lemon juice

• 3-4 tbsp water

• 1 small clove garlic, grated

• 30g pine nuts

• 1 tbsp za'atar, or to taste - try it first to see if you like it

• 1 tbsp chopped parsley

Method

• Heat the oven to 220 degrees.

• Chop the squash into large slices, coat with olive oil on a roasting tray and place skin side down.

• Roast the squash for 20 minutes before adding the chopped onions; make sure they have a coating of oil on them as well.

• Mix the tahini with the lemon, garlic and water in a small bowl or jar, whisk with a fork. Add extra tahini or water to get the right consistency; it should be like a thick salad dressing.

• Heat a frying pan and lightly toast the pine nuts.

• To serve, spread the vegetables on a flat platter and drizzle over the dressing before scattering the pine nuts over the top. Sprinkle za'atar and parsley to taste.

• Dig in.

Shown with aubergine chermoula and puy lentil, oven dried tomato & gorgonzola salad

Moroccan chickpea soup with cavolo nero

I love a hearty soup and this one is a firm favourite. I like to make a big batch as I have done here so I can freeze a few portions for easy meals on days I just don't have time to cook.

This recipe is for a big pan of about 3 litres, but if you don't want to make that much, or haven't the freezer space then just scale if down, halve the quantities and make a smaller batch to keep in the fridge for a few days. 

Ingredients

• 4 medium onions, halved and finely sliced

• 2 large carrots

• 1 large clove garlic, grated or finely chopped

• 1 tsp cumin

• 1 tsp ground coriander

• 1 tsp sweet smoked paprika or pimento

• 1 tsp dried chilli flakes

• 300g red lentils, rinsed in cold water

• 400g tin tomatoes

• 1.5 litres vegetable stock, fresh or a Kallo low salt cube

• 1 roasted (unpeeled) sweet potato, peeled and mashed

• 2 tbsp tomato puree

• 1 1/2 tsp Maldon sea salt, or similar

• Handful of cavolo nero / kale / spinach or whatever greenery you prefer!

• 1 tin 400g chickpeas, drained

• Sprinkle of chopped parsley, to taste

• Blob of sour cream in each bowl

Method

• Get a large saucepan and heat a few gulgs of olive oil before adding the onions and carrots. Cook gently for around 10-15 minutes or until softened.

• Grate in the garlic and cook for a couple of minutes.

• Next add all the dry spices and stir into the vegetables, allow to heat through for a further 2 minutes.

• Add the lentils, stir to coat in the spices then add all the stock, plus the tinned tomatoes and tomato puree. Simmer for 20 minutes with the lid on.

• Add the sweet potato - mash and stir it in, this will disappear to give a lovely sweetness and will thicken the soup.

• Season with the salt and then add the chickpeas and cavolo nero, kale or spinach, cooking for a further 5 minutes.

• Sprinkle with parsley and add a nice big blob of sour cream.

Roasted red pepper salad with coriander

Ahhh nothing beats roasted red pepper for me; the gorgeous sweet flavour and soft texture liven up any salad in my opinion. This dish goes perfectly with a Middle Eastern style meal; or can be eaten simply with some fresh bread, hoummus and grilled halloumi.

Ingredients

Serves 6 as part of a mezze

• 3 red peppers, grilled

• 1/4 garlic clove crushed

• Olive oil, couple of glugs

• 1 teaspoon red wine vinegar (may be a little more depending on taste)

• Sprinkle of cumin

• Handful of chopped parsley and/or coriander to finish, leaves chopped

• Salt & pepper

Method

• Place the whole red peppers under a hot grill on some tin foil, making sure that they are not too close to the heat source. Allow the skin to blacken and then turn until all the skin is coloured, but not completely charred. The wrap in the foil and leave to cool, so it is easier to remove the skins.

• Crush the garlic and mix with the olive oil, vinegar and some finely chopped parsley. Season generously.

• Remove the peppers from the foil after about 10 minutes and peel off all the skin, deseed, core and tear in medium sized stripes, or use a knife if you prefer.

• Place the pepper on a plate and pour over the dressing, sprinkle on some cumin and the rest of the chopped herbs. Serve at room temperature. For those coriander-haters out there, use basil or parsley, this salad will still taste divine.