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Category Archives: Savoury Food

Ravioli 2 Ways – Taleggio and Walnuts and Pecorino and Sundried Tomato

Making your own pasta is so satisfying! Here is a recipe for a couple of different kinds of ravioli. You can use my fillings or create some of your own.

Whether you use a pasta machine to roll your pasta, or roll by hand, it doesn’t take too much effort to create a lovely lunch or simple supper!

The basic recipe for the pasta is based on a Jamie Oliver recipe. It’s pretty easy to do and the pasta dough is rich and silky. The quantity makes enough for 12 ravioli.

Ingredients

3 large free-range eggs

300g Tipo 00 flour

Method

Put the flour into a large bowl. Make a well in the centre and add the eggs into the bowl. Break up the eggs with a fork in the well.

Gradually incorporate the eggs into the flour, mixing with your fingertips. Mix until you have combined all the eggs into the flour and you have a rough dough.

To make the Taleggio and Walnut Ravioli, I mixed in a small handful of fresh thyme leaves to half of the dough quantity before the kneading stage.

Now knead both kinds of rough dough until each comes together into a smooth ball, and continue kneading until the dough has been really worked well, and is smooth, soft and silky.

Wrap the doughs in cling wrap. Leave in the fridge to rest for 30 minutes to 1 hour, in order to make it easier to roll and shape.

For each kind of ravioli, use the pasta machine to roll the dough so you have 2 thin sheets. It’s important to roll the pasta sheets so they are very thin; I didn’t quite get the sheets thin enough so the pasta was a little thick.

If unsure about how to roll the dough using a pasta machine, there are plenty of “how-to” videos on YouTube.

You can also roll your dough by hand using a rolling pin. Jamie Oliver’s advice is to roll small pieces of dough, one at a time. Try to get them as thin as you can.

Thyme, Taleggio and Walnuts Ravioli

Combine 100 gms or so of taleggio cheese (any soft rind cheese will do) and a dozen or so walnuts chopped.

Ravioli with Pecorino and Sundried Tomato

Combine 100 gms or so of pecorino cheese (parmesan will work too) and a small handful of chopped sundried tomatoes.

For each kind of ravioli, place 6 small spoonfuls of each mixture on one pasta sheet, allowing for a border when you come to cut the ravioli. Moisten the exposed pasta and put the other pasta sheet on top. Press down to divide the sheets into 6 and, making sure you don’t trap any air with the filling, seal the ravioli edges.

Cut pasta into shapes using a pastry cutter or a sharp knife. I dusted the ravioli with a little flour to help them keep their shape as I wasn’t cooking them for an hour or so.

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Bring a large saucepan of salted water to the boil and put the ravioli in. Cook for 5 minutes until al dente.

For a quick sauce, heat a little butter in a frying pan until the butter foams; pour over both kinds of ravioli and serve with additional shaved pecorino.

Roasted Pumpkin Dhal

I am trying to eat more protein and I think it’s good to eat more protein from sources other than meat. So I got inspired on the weekend to go down the lentil path. I’m not that keen on lentils, but lentils in the form of dhal takes them from bland to spicy and very tasty!

The idea for this dish came from watching the hilarious series from Jamie Oliver “Keep Cooking and Carry On”. Jamie made the series in lockdown last year and it’s hilarious as most of the episodes are Jamie cooking at home, filmed on an iPhone with his kids helping (or hindering) the process!

One dish from the show was an eggplant (aubergine) dhal. So I got motivated to make my own version of a tasty dhal dish.

The recipe is pretty easy as I’m using bought curry simmer sauce, so no need for extensive ingredients. It’s a one pot dish too, as you roast the vegetables and then cook the lentils in the one pot or dish. Roasting the veggies has the advantage of giving the dhal a nutty, caramelised flavour.

And my genius if slightly unconventional accompaniments of hard boiled eggs, yoghurt and chutney really make the dish!

Ingredients

Approximately 2 cups cut pumpkin – about half of a small pumpkin or butternut squash

2 onions

1 tablespoon vegetable oil

1 cup of any good curry simmer sauce or 3 tablespoons of curry paste*

250g any lentils (I used 200g red lentils with 50g split peas as that’s all I had)

1 litre boiling water

400g tin whole tomatoes – cherry tomatoes if you can get them

A handful of fresh cherry tomatoes

2 hard boiled eggs

Chilli flakes

2 tablespoons Greek yoghurt

1 tablespoon mango chutney

Basil leaves or any other herb

*Any sauce or paste is ok – Rogan Josh, Butter Chicken, Korma, Tikka Masala or Tandoori.

Method

Peel the pumpkin and chop into small chunks. Peel the onions and roughly chop. Put the pumpkin and onions into a heavy based pan. Make sure this pan can be used on the stove top and that it has a lid.

Preheat the oven to 180 degrees C.

Pour over the oil and the simmer sauce (or curry paste). Roughly mix everything together.

Put the pan into the oven lid off and roast for about 30 minutes, or until the pumpkin is soft and the onions are caramelised.

Remove from the oven. Take about half of the roast pumpkin and onions and put into another dish and cover with foil.

Stir the lentils and roast veggies into the boiling water. Add the tinned tomatoes.

Put the pan onto the stovetop on a medium heat. Add the lentils to the pan and the litre of boiling water. Note: if you used curry paste rather than simmer sauce you will need to add another 250 mls or so of water.

Turn the heat to low and simmer the mixture with the lid on, until the lentils are soft and the dhal has thickened, about an hour. It’s hard to say exact how long – you will know when the lentils are cooked and really soft. Add a bit more water if the dhal is too thick or it’s sticking to the pan.

Once the dhal is cooked, remove from the heat. Check the seasoning. If you want it hotter, you could add some chilli flakes or even a spoonful of curry taste.

Stir in the rest of the roasted pumpkin and onion that you put aside. Or you can just place them on top of the dhal without stirring them in.

Serve as is or you could add the extras I used – fresh cherry tomatoes, hard boiled eggs scattered with chilli flakes, some Greek yoghurt and mango chutney. Scatter the dhal with basil leaves or any other fresh herb you have on hand.

Beef and Tomato Handpies + Sundried Tomato and Feta Handpies

I made these originally as pasties, but really, they are little pastries that you fit in your hand. So handpies they have become!

They’re pretty easy to make, using bought puff pastry. But you really need to get the all butter pastry.

Beef and Tomato Handpies

The beef version uses a beef casserole I cook a lot. It’s easy too, but does require a long slow cooking time. The sundried tomato and feta version is simple as the filling doesn’t need cooking.

The filling was some slow cooked beef cheeks, cooked in Pedro Ximinez sherry. I added in a chopped fresh tomato and and handful of chopped sundried tomatoes. I reduced the tomatoes with the cooked beef until the mixture was thick enough to be used a pastie filling.

Recipe for the beef cheeks follows.

For a dozen pies, you would need about 1/3 of the recipe quantity. The rest is great served with mashed potato or pasta, root vegetables or green salad.

Ingredients 

1.5 kg  beef cheeks
125 ml  olive oil
3 carrots, roughly chopped
1 garlicky bulb, halved
1 brown onion, sliced
500 ml  Pedro Ximenez sherry or any other sweet sherry
500 ml  red wine
3 bay leaves
3 tablespoons thyme leaves
1 teaspoon fine sea salt

Method

Preheat the oven to 140 degrees C or even lower if your oven is hot (like mine).

Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well.

Heat half the olive oil in a large heavy-based baking dish over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan.

Add the remaining olive oil, then add the carrot, garlic and onion and sauté over high heat for 12-15 minutes, or until well browned. Stir in the sherry, wine, bay leaves, thyme, sea salt and 500 ml water.

Reduce the heat and add the beef cheeks.  Cover and place in the oven to cook for 3-4 hours, or until the cheeks are beginning to fall apart.

The sauce from the beef cheeks should by now be reduced and glaze-like. If it needs further reducing, remove the cheeks from the baking dish, cover with foil to keep them warm and simmer the sauce over high heat on the stove top until nicely reduced.

Increase the oven to 190 degrees C. Take 3 puff pastry sheets, and using a plate as a template, cut out 12  20cm circles; you may have to gather up the trimmings and re-roll them to get all your circles. Don’t worry if you don’t get 12; just get as many as you can from the pastry sheets.

Spoon the stew on to one half of each circle. Brush the pastry edges with water, fold the other half of the pastry over the filling to form a half-moon shape and crimp well to seal.

Place the pies on a lightly oiled baking sheet and brush the tops with beaten egg. Bake in the pre-heated oven for about 20-25 minutes, until the pastry is golden brown. Eat the pies warm or cold.

Sundried Tomato and Feta Handpies

Simply chopped sundried tomatoes and crumble some soft feta. Add a sprinkling of fresh herbs like coriander or thyme to taste.

The quantities are up to you – I used 6 sundried tomatoes and 3 small pieces of feta to make 2 large pasties from 1 pastry sheet.

Spoon the filling on to one half of each circle. Brush the pastry edges with water, fold the other half of the pastry over the filling to form a half-moon shape and crimp to seal. These pies may open during cooking, but as the filling isn’t liquid, they stay intact.

Place the handpies on a lightly oiled baking sheet and brush the tops with beaten egg. Bake in the pre-heated oven for about 20-25 minutes, until the pastry is golden brown. These ones are best eaten cold.

Stuffed Chokos

In Australia, we have a love/hate relationship with the humble choko. To be more precise, there’s probably more of a “hate” thing going on!

The choko, or chayote, a native of South America, is a plant belonging to the gourd family. Chayote was one of several foods introduced to Europe by the Spanish explorers.

It’s the subject of many jokes here, some based on its “bland” flavour and others because last century it grew riotously in backyards over septic tanks and outdoor dunnies!

One of the wonderful exercise physiologists at my gym has a problem: what to do with a huge crop of chokos growing over his fence. I decided to take up the challenge and devise a tasty recipe for his chokos.

This is a versatile and easy way to cook chokos and can be made into your own dish depending on your choice of fillings.

The basic idea is to fry some ingredients and stuff these into choko halves which have been boiled in salted water to an (almost) cooked state. The stuffed chokos with some grated Parmesan are baked in the oven till the chokos are soft and the filling bubbling.

The recipe is for one choko – double, triple or quadruple the recipe depending on the number of chokos you are stuffing.

Ingredients

1 choko, halved

2 teaspoons salt

1 tablespoon olive oil + a glug

2 garlic cloves finely chopped

1/2 onion, finely chopped

1/2 teaspoon chilli powder or paste, or to taste

1/2 cup ham or 2 rashers of bacon, chopped into small pieces

1/2 cup sweet corn kernels

1 slice of sourdough bread or similar

1 tablespoon grated Parmesan cheese

Method

Place the choko halves in a big saucepan in the stovetop and cover with water. Add the salt and bring to the boil. Cook on a medium to high heat till the chokos are softened but not completely cooked, about 15 minutes.

Remove from the heat and strain. Pat the choko halves dry with paper towel.

While the chokos are cooking, make the filling. Heat a frying pan over medium heat on the stovetop and add the olive oil. Fry the garlic and onion pieces till brown, making sure they don’t burn.

Add the chilli powder or paste and cook, stirring, for another minute.

Add the ham or bacon pieces, stir, and fry till they are just crisp. Add the corn kernels and stir into the mixture. Cook for a couple of minutes.

Add a smell glug of olive oil and add a slice of sourdough bread torn into little pieces. Cook until the bread pieces are just crisp.

Preheat the oven to 200 degrees C or 180 degrees C fan.

To stuff the choko, place each half in a baking dish and sprinkle the inside of both halves liberally with sea salt and black pepper. Spoon the filling into both halves. Top each half with the grated Parmesan cheese.

Place the baking dish in the oven and cook for 20 minutes to half an hour until the choko halves are soft to the touch, the filling is bubbling and the cheese topping is brown.

Serve on their own or with a salad.

You could use almost any filling you like – leave out the ham/ bacon for a vegetarian dish and add beans or lentils, or add other vegetables apart from corn like tomatoes, celery or zucchini. You probably need the onion or garlic for flavour. And add a whole lot more of any kind of cheese for “ cheesy” chokos!

Teriyaki Eggplant – 5 Ingredients Jamie Oliver

Here’s a recipe from Jamie Oliver’s 5 Ingredients that I posted when the book first came out. People seem to like the recipe as it’s pretty simple, with just a few ingredients.

It’s a good lunch or supper dish and great if you’re looking for “lighter” options in your diet!

The original recipe is called “Sticky Teriyaki Aubergine” in Jamie’s 5 Ingredients.

I made one tiny addition to the ingredients – the sticky sauce was quite strong , so I added a little brown sugar. This worked a treat and I think gave the sauce more of an Asian sweet/salty taste.

Ingredients

1 large eggplant (aubergine)
4 spring onions
1 fresh red chilli
20g unsalted peanuts + a few extra for scattering
1 tbls olive oil
2 tbls teriyaki sauce
1 tsp brown sugar (optional – my addition)

Method

Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.

Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.

Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).

Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.

Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.

When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.

After 2 minutes, add a splash of water, drizzle in the teriyaki, stir in the brown sugar and reduce to a medium heat.

Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.

Chilli Beef





This beef dish has to be one of the easiest things you can make and full of flavour! I made it last week for Pancake Tuesday celebrations, as a savoury filling for pancakes. Pancakes stuffed with this beef mix were filling and very tasty. Of course it goes well with rice, pasta, polenta or just on its own! Kidney beans add both bulk and flavour to the dish too. Serve it with extra fresh chilli on the side, sour cream or some grated cheese if you’re going Mexican.

You can throw this dish together provided you have some minced beef, as pretty much everything else would be pantry staples.

Ingredients

1 tablespoon olive oil

1 large onion

500g good quality beef mince

1 teaspoon chilli paste or chilli powder 

1 x 400g tin of chopped tomatoes

1 tablespoon tomato purée 

1 x 400g tin of kidney beans

Freshly ground salt and black pepper

Fresh chillies, sour cream, cherry tomatoes, grated cheese, parsley or coriander to serve

Method

Heat the oil in a large frying pan. Chop the onion finely, and fry over a medium heat until slightly softened, about 1-2 minutes. Add the beef mince in small spoonfuls, breaking it up so that it cooks evenly. Fry until all the mince is brown, about 5 minutes. Stir in the chilli paste or powder. 

Add the chopped tomatoes, half a tin of water using the chopped tomato tin as a measure and the tomato purée. Drain the kidney beans and add to the frying pan. Season with salt and black pepper. Bring the mixture back to the boil, then turn the heat to low and simmer for about 30 minutes until the sauce has reduced and has thickened. If the mixture looks too dry, add a splash or two of water. 

Once cooked, serve straight away with some of the above accompaniments, or keep in the fridge for a day or so to serve later. It also freezes well.

You could easily double or triple the quantities to serve a crowd or batch freeze for later consumption.

 

 

 

Ricotta Fritters with Tomato Sauce and Zucchini Salad – Jamie Oliver 15 Minute Meals



Fritters, savoury pancakes, dumplings and gnocchi. All good vegetarian options involving egg and cheese and/or flour and a hero ingredient or sauce.

This recipe is for ricotta fritters, with a lovely tomato sauce and a tangy zucchini salad. It’s from Jamie’s 15 Minute Meals, and it’s light and flavourful and healthy! Super easy too!

The lemon zest and the nutmeg in the fritters give them a slightly exotic flavour.

Ingredients

For the sauce

25g dried porcini mushrooms*

4 anchovy fillets

1 dried red chilli 

2 cloves of garlic

700g tomato passata

8 black olives

Half a bunch of fresh basil

For the fritters

1 large free-range egg

400g ricotta cheese

1/4 whole nutmeg, for grating

Zest of a lemon

40g Parmesan cheese

1 heaped tablespoon plain flour

Olive oil 

Balsamic vinegar

For the salad

400g zucchini (courgettes)

1 tablespoon extra virgin olive oil

1 fresh red chilli

Half a bunch of fresh mint

Juice of a lemon

Method

Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into a frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put the anchovies and 1 tablespoon of olive oil into a heavy based casserole, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher. Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil. Squash and add the olives. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Grate the zucchini in a food processor and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.  Finely chop and add the chilli and the top leafy half of the mint, then toss together. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

* I omitted the porcini mushrooms as I don’t particularly like them. I thought the sauce was fine without them!

 

 

Shin Beef Casserole

 


I love slow cooking and I’m a huge fan of casseroles, stews and tagines, where beef, lamb or chicken is cooked long and slow with plenty of veggies and herbs and/or spices.

My go-to beef cut for slow cooking has to be shin beef, called gravy beef in Australia. I cook with it a lot, loving the tenderness and flavour of the meat.

This is a Jamie Oliver recipe from the vault. I have cooked variations many times over, but I thought I would put Jamie’s original version on the blog again for those wanting a great comfort food stew that could easily be served as a ragu with pappardelle pasta.

The original recipe comes from “Cook With Jamie”, and here is the link to the website recipe:

http://www.jamieoliver.com/recipes/beef-recipes/melt-in-your-mouth-shin-stew

Here is my “tweaked” recipe. The most significant change I made is to lower the oven temperature to 150 degrees C. I think long, slow cooking is the way to go with this recipe. (When I blogged this in 2014 I suggested 160 degrees, but 150 degrees is better).

Ingredients

Lug of olive oil

6 eschallots, peeled and roughly chopped

6 baby carrots, trimmed and used whole

2 cloves garlic chopped

A few sprigs of fresh rosemary

1 bay leaf

750g quality shin of beef, trimmed and cut into 5cm pieces

Sea salt

Freshly ground black pepper

1 tbs flour

1 x 400g tinned tomatoes

1/2 bottle red wine

Method

Preheat your oven to 160 degrees C.  In a heavy-bottomed casserole, heat a lug of olive oil and gently fry the eschallots, carrots, garlic and herbs for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the casserole  and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of aluminum foil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the rosemary sprigs and bay leaf.

Serve with pappardelle, polenta, mash or rice.

 

Christmas Beef Tagine


Christmas festivities are upon us! While there is a lot of traditional baking to be done, I have decided to go down a slightly different path for a dinner tonight that celebrates Christmas from around the world.

As a big fan of tagines, I decided to create a special Christmas Tagine.  Bright with the colours of Christmas, red and green, and deliciously fragrant with Middle Eastern flavours that remind us of the original Christmas story, this beef tagine is full of beautiful veggies too.

Of course, the beef tagine can be eaten at any time of the year! But it can be an alternative to the usual suspects eaten on the day, and would make a great Boxing Day or even New Year’s dish!

I have recently been researching the Keto Diet – not, I hasten to add, on my own behalf – but to better understand what a particular disciple of this low carb program can eat. So I had a go at creating something that might be at least keto friendly,  if not actually following all its tenets. I have certainly got to grips with the idea “above ground vegetables good, below ground vegetables bad”!

Here it is. You could substitute some non keto approved below ground veggies like potatoes or carrots, if you like, but they would need to be added in at the start of the recipe, as they take longer to cook. As prunes aren’t probably that great for the Keto Diet, but do add that traditional sweetness to the tagine, you could halve the amount to get the flavour without too much of the sugar. Or leave them out altogether!

Ingredients

2 teaspoons paprika – sweet

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon chilli powder

1 teaspoon sumac

1 teaspoon cinnamon

1 teaspoon pepper corns – cracked in a mortar and pestle

2 teaspoons salt

2 tablespoons olive oil

500g diced shin beef/chuck steak

4 eshallots  and 4 spring onions, finely chopped

(Or replace both with 2 large onions)

1-2 garlic cloves, to taste, finely chopped

1  x 400g tin of chopped tomatoes

175g prunes

1.5 tins water (use the tomato tin as a measure)

1 tablespoon pomegranate molasses

1 small eggplant (aubergine), sliced

2 zucchini (courgettes), sliced

100g green olives

Chopped coriander, to decorate

Method

Combine the spices and pepper and salt in a large bowl. Add beef and stir until well coated in the spices. Cover and refrigerate for 2 hours or longer.

Preheat oven to 140 degrees C.

Heat a heavy based casserole on the stovetop, and add half the olive oil. Add the chopped shallots and spring onions or ordinary onions and cook them for 5 minutes until soft. Stir in the garlic and continue to cook for a further couple of minutes or until the garlic is softened but not browned. Remove all to a plate.

Add the rest of the olive oil to the pan. Tip in the beef and cook over a fairly high heat until evenly browned and caramelised.

Return the shallots/onion/garlic to the casserole. Add the chopped tomatoes, tins of water and stir well. Add the pomegranate molasses. Stir in a third of the prunes. Lay several slices of the eggplant (about a third of the eggplant) on the top of the mixture.  Bring to the boil, then put the lid on and transfer to the oven.

Cook for an hour and a half. Remove from the oven and lay the rest of the eggplant slices and the zucchini slices into the casserole, as well as the rest of the prunes and most of the olives, reserving a few for serving. Cook, covered for a further hour or until the beef is really tender.

If you’re not completely satisfied with the tenderness of the beef pieces, you can cook for a further 15 minutes. Remove from the oven and scatter the remaining olives over the tagine, and some coriander leaves.

The tagine should be looking pretty festive with its tomato red and coriander green, but you could add some sliced cherry tomatoes for a little more red or even, if so inclined, a few slices of red chilli!

Spiced Red Lentil Dhal

I was reminded of this red lentil dhal dish I made a et while back, when my food photo exchange friend, a pretty decent cook himself, was talking about Indian dishes and his latest cooking exploits.

It’s a tasty veggie recipe that’s perfect for making sure you get your 5-a-day! And the spices make it delicious and flavourful.

This is a Vegan Sparkles recipes with my tweaks – the link to the original recipe is here.

It’s super easy to make, looks colourful and enticing, and is both vegetarian and vegan. And for us Antipodeans coming into summer, it’s a great dish to serve for an alfresco lunch. And if you’re in the Northern Hemisphere, it would make a hearty first course in an Indian style banquet.

Ingredients

1 tbsp vegetable oil

½  onion, finely chopped

1 cup sweet potato, chopped into cubes

1 tsp grated fresh ginger

2 tsp mustard seeds (black or yellow)

¾ tsp ground cayenne pepper

1½ tsp ground cumin

1½ tsp ground turmeric

1½ tsp garam masala

½ tsp ground coriander

1 clove garlic, chopped

1½ cups dried red lentils

4 cups vegetable stock

2 cups water

1 tsp honey

1 cup grated and pulped carrot

1 cup broccoli florets

1 cup cherry tomatoes, halved

1 cup baby spinach leaves

½ tsp nigella seeds

Method

Heat the oil in a large saucepan or frying pan over a medium heat. Add onion and sweet potato and fry gently until onion is soft. Add ginger, mustard seeds, cayenne pepper, cumin, turmeric, garam masala  coriander and garlic to the pan, and cook, while stirring, until mustard seeds begin to pop.

Add the lentils, stock and water and simmer for 10 minutes. Stir in the honey. Put the carrot pulp, broccoli  and cherry tomatoes into the dahl and simmer for another 15 minutes.

The dahl will be cooked and somewhat reduced. If it’s looks a little too dry, add more water, or if it’s too liquidey, reduce down a bit more.

Remove from the heat and carefully stir in the spinach leaves until they are just wilted. Scatter the nigella seeds just before serving over the dish. They will give an interesting black fleck to the dish!

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