Red Lentil and Coconut Dal - One Pot

A John Gregory-Smith recipe

Serves 4

2 tbsp olive oil
3 tsp cumin seeds
2 onions, finely sliced
4 cloves garlic, finely sliced
1 inch ginger, finely sliced
1 tsp turmeric
1 tsp chilli powder
200g red lentils
1 x400g tin chopped tomatoes
1 x 400g tin coconut milk
The juice of a lime
A small handful of finely chopped coriander leaves
Salt

1. Heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion. Cook, stirring occasionally, for 8-10 minutes until golden.
2. Chuck the garlic and ginger into the pan and mix well. Cook, stirring continuously, for 30 seconds until fragrant.
3. Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan. Pour in 150ml of just boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well.
4. To finish, add the lime juice and coriander to the daal. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice.

Chipotle Butter Beans Bowls

This one pan dinner is based on a John Gregory-Smith recipe and is quick and easy to make.  And its accidentally vegetarian

Serves 2

1 tbsp olive oil
½ onion, finely chopped
½ red pepper, finely chopped
2 cloves garlic, finely chopped
1 tsp chipotle chilli paste e.g. Gran Luchito
2 tsp tomato puree
1 x 570g jar butterbeans
50g sour cream
A handful of shredded lettuce and tortilla chips to serve
Pickles onions and cheddar cheese to serve

For the avocado sour cream

1 avocado
1 tbsp pickled chillies
1 spring onion
A handful of coriander
50g sour cream
The juice of half a lime

1. Heat the oil in a frying pan over a medium heat and add the onion and pepper. Cook, stirring occasionally, for 8-10 minutes until tender. Add a little splash of water to help steam the peppers and soften them even more. Add the garlic, chipotle chilli paste and tomato puree. Mix well and cook for 30 seconds until fragrant.
2. Pour the whole jar of beans into the pan. Mix well, cover and cook for 2-3 minutes to warm though.
3. Add the sour cream and stir together. Check the seasoning adding salt and pepper to taste.
4. Whilst that cooks, throw the avocado, pickled chillies, spring onion, coriander, sour cream, lime and a pinch of salt into a blender and blitz until smooth.
5. To serve divide the beans between two bowls and top with the lettuce, pickled onions, cheddar, chips and a dollop of the avocado sour cream.

Roasted Chicken with Clementines and Arak

An Ottolenghi Recipe

 

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.

Yield:4 to 6 servings

INGREDIENTS

• ¼cup olive oil, plus more for serving

• 4garlic cloves, chopped

• 1large yellow onion, chopped

• 1(2-inch) piece ginger, finely chopped

• Kosher salt and black pepper

• 1½teaspoons ground turmeric, plus more for serving

• 1teaspoon red-pepper flakes, plus more for serving

• 2(15-ounce) cans chickpeas, drained and rinsed

• 2(15-ounce) cans full-fat coconut milk

• 2cups vegetable or chicken stock

• 1bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

• 1cup mint leaves, for serving

• Yogurt, for serving (optional)

• Toasted pita, lavash or other flatbread, for serving (optional)

PREPARATION

• Step 1

• Heat ¼ cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

• Step 2

• Add 1½ teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

• Step 3

• Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.

• Step 4

• Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!

• Step 5

• Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

• Step 6

• Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Tray - Baked Aubergines, Chickpeas and Tomatoes

 

Adapted from a vegan Meera Sodha recipe.  

Think of this recipe as a starting point: you could drop the spices or add a spoonful of harissa, Thai curry paste, some lemongrass, perhaps – you choose! – to change up the flavours, and swap the chickpeas for whatever tinned beans you have in the cupboard. Obviously,  you could omit the haloumi.

Maybe serve with a crisp green salad and bread to wipe the plate

Prep 5 min                                               Cook 1 hr 10 min                                        Serves 4-6

INGREDIENTS

100ml extra-virgin olive oil, plus extra for brushing

2-3 medium aubergines (about 775g)

6 garlic cloves, peeled and crushed

2-3 x 400g tins chopped tomatoes (preferably cherry tomatoes)

1½ tsp salt

½ tsp ground black pepper

¾ tsp ground cinnamon

3 tsp (or more) ras-el-hanout

1-2 x 400g tins chickpeas, drained

1 packet of halloumi cheese sliced 1 cm thick (optional) 

To serve

200g thick yoghurt

2 tbsp tahini mixed with 2 tbsp water

Scant ½ tsp fine sea salt

Mint leaves, chopped

METHOD

Heat the oven to 200C (180C fan)/390F/gas 6. Line a large baking sheet (or two medium ones) with reusable baking paper and brush with oil.

Chop the aubergines into 1½cm-thick rounds, put these side by side on the baking tray(s) and brush the tops with oil.

Put the oil and crushed garlic in a 30cm x 40cm baking dish, then add the tomatoes, salt, pepper, cinnamon and ras-el-hanout, and stir gently to combine.

Pop the aubergine tray(s) and tomato dish in the oven and cook for 30 minutes, until the aubergine slices are collapsing when squished together; if they’re not, bake them for another five to 10 minutes. Scrape the aubergines into the tomato dish, add the chickpeas and mix. Then place 1cm thick slices of haloumi in the sauce and bake for another 30 minutes, by which time the sauce should be oily, dark and rich.

Meanwhile, mix the yoghurt, loosened tahini and salt in a pretty serving bowl. Spoon the aubergines, tomatoes and chickpeas into another large bowl, add a generous dollop of the tahini yoghurt, scatter over the mint leaves and serve with the remaining yoghurt mix on the side.

SPICY CHICKEN COUS COUS

 Originally a Leon recipe - delicious

Ingredients

SCALE

• 4 chicken breasts (cut into big chunks)
• 2 tsp dried chilli flakes (don't hold back)
• 1/2 tsp ground cinnamon
• 8 cloves garlic (peeled and chopped)
• 8 tbsp olive oil
• 1.5 tbsp curry powder
• 300 g cous cous
• 2 tbsp butter
• 25 g raisins
• 500 ml chicken stock
• salt
• 2 tbsp sunflower seeds or flaked almonds
• handful chopped fresh mint
• handful chopped fresh coriander
• lemon to serve
• FOR THE GARLICKY TOMATOES
• 200 g cherry or plum tomatoes (halved)
• 3 cloves garlic (chopped)
• 2 tbsp olive oil
• salt and pepper

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Instructions

1. Put the chicken pieces into an ovenproof dish. Mix the chilli, cinnamon, garlic, salt, half the olive oil and curry powder together. Coat the chicken and leave it for 20 minutes.
2. Pre-heat the oven to 220c. Mix 2 tbsp olive oil, and 3 cloves chopped garlic together in a bowl and stir in the tomatoes, coating with the oil. Lay these out in a single layer on a baking tray. Season well with salt and pepper.
3. Put the cous cous and raisins into a bowl and stir in the remaining olive oil thoroughly until the grains are coated. Cover with chicken stock. lay a tea towel over the top and leave for 5 minutes.
4. Mix the cous cous well into the chicken, pushing the raisins below the surface (so they don't burn),  dot the top with knobs of butter and cook on the top shelf of the oven for 25 minutes. (Cook the tomatoes at the same time)
5. Place the tomatoes on the middle shelf of the oven for 25 minutes.
6. While these are cooking, lightly toast the sunflower seeds or flaked almonds (just dry fry them in a frying pan)
7. To serve, scatter the seeds/almonds and chopped herbs over the top, and then serve with a generous wedge of lemon on the side.

Moroccan Aubergine Chickpea Tagine

 

Moroccan Aubergine Chickpea Tagine

• PREP TIME: 30
 
• COOK TIME: 40
 
• TOTAL TIME: 1 HOUR 10 MINUTES
 
• YIELD: 6 1X

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DESCRIPTION

Delicious, healthy Tagine Recipe with Aubergine and Chickpeas- seasoned with Moroccan spices and served over couscous. 

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INGREDIENTS

• 1 extra-large aubergine (or two small)
• 2 teaspoons salt
• 2–4 tablespoons olive oil
• 1 medium onion, diced
• 6–8 garlic cloves, rough chopped
• 100g celery
• 1 red pepper (or large carrot)
• 1 tablespoon, ras el hanout, more taste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 14-ounce can tomatoes
• 60g raisins (or chopped dried apricots)
• 1 teaspoon salt, more to taste
• 1/2 teaspoon pepper
• 14-ounce can chickpeas, drained, rinsed.
• 240 ml vegetable stock 

Garnishes: Cinnamon scented couscous, flat-leaf parsley, olive oil, optional yogurt, optional Aleppo chili flakes

Cinnamon-Scented Couscous (serves 4) 

• 400 ml vegetable stock 
• 1–2 tablespoons olive oil
• 1 small cinnamon stick  ( or 1/2 teaspoon)
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic ( or onion)
• 1/2 teaspoon salt, more to taste
• 265 gms dry couscous

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Preheat the oven to 190C

Instructions:

Prepare the  Aubergine: Quarter the aubergine, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover,  and stir in the salt. Place a plate over top to keep the aubergine submerged 20 minutes. Drain and pat dry. (Don’t rinse.)

Pan Sear: In a large ovenable pot over medium-high heat, heat 2 tablespoons oil. Working in 2 batches, brown two sides of the aubergine, until golden, then set these aside. No need to cook through.

Make the stew: Add more oil to the same pan, and the onion and saute 2-3 minutes, stirring. Add the garlic, celery and red pepper and lower heat, cook until tender about 5 minutes. Lower heat to low. Add the spices, canned tomatoes (and juices),  raisins, salt, pepper, chickpeas and vegetable stock . Bring to simmer, stirring.

Nestle in the aubergine and give the pan a good shake so the stew levels. It should be like a stew-like. If it seems dry, add a little water. Drizzle with a little olive oil, cover tightly and place in the warm oven.

Bake 20-25 minutes or until aubergine is tender and cooked through. While it’s baking make the couscous.

Remove the lid, taste adding more salt to taste, keeping in mind the couscous will soak up some of the salt. If you feel the stew needs more flavour overall, add a little more ras el hanout, a 1/2 teaspoon at a time, tasting as you go. If it seems watery, bake uncovered for a few minutes. If dry, add a little water. To serve, Sprinkle with optional  Aleppo chili flakes and fresh Parsley. I like adding an additional drizzle of olive oil, or a dollop of yogurt, up to you.

Serve with the cinnamon-scented couscous.

To make couscous: Place broth, oil, spices and salt in a medium pot, and bring to boil. Stir in couscous. Cover and remove from heat. Let stand 7 minutes. Uncover and fluff with fork. Adjust salt.

Smokey Fish Pie

 

Everyone has favourite fish pie recipes. This one is mine

4 generous portions

Ingredients

• 900g potatoes,  peeled and diced
• 25g butter
• 4 spring onions, roughly chopped (or 1 regular onion finely chopped)
• 1 tbsp sunflower oil
• 2 garlic cloves finely chopped
• 1 large carrot, cut into matchsticks
• 2 celery stick, finely chopped
• 300g smoked coley or haddock, skinned & bones and cut into chunks
• 300g firm white fish (hake, cod, haddock) skinned & bones and cut into chunks
• 75g butter
• 75g plain flour
• 500ml warm milk
• 100g cheddar cheese, grated
• 3 anchovy fillets
• salt and freshly ground black pepper

Method

• Preheat the oven to 200C
• Boil or steam the potatoes until tender, drain and mash with 25g butter and stir through the spring onions
• Heat the sunflower oil in a frying pan and gently sauté the garlic, carrots and celery until tender.  Remove to a high-sided baking dish with the fish chunks
• Melt the 75g of butter in a saucepan over medium heat.  Add the anchovies and break them up then stir in the flour and whisk in the warm milk until it boils and becomes thick. Stir in three quarters of the cheese and season with salt and pepper
• Pour the sauce over the fish and vegetables.  Gently spread the mashed potatoes over the top and sprinkle over the remaining cheese.
• Bake in the oven at 200C for 35 minutes

Curried Mushrooms

 This one ticks all the boxes for NicheD - Nutritious Inexpensive Convenient Healthy Ethical Delicious - from Bellefontaine 100 Great Indian recipes. And it cooks in one pot.

Serves 4

INGREDIENTS:

4 tbsp oil

2 green chilli, sliced thinly

1 tsp whole cumin seeds

1 tsp black mustard seeds

2 onions, peeled and chopped

450g mushrooms, sliced

4 cloves garlic, finely chopped

2cms ginger, grated

1/2 tsp chilli powder

1 tsp ground corriander

1 tsp turmeric

1 tin tomatoes (400g)

50g ground almonds

150 ml yoghurt

Salt and freshly ground black pepper

METHOD

• Heat 1 tbsp oil over moderate heat in a large frying pan and cook chillies until they change colour. Remove and put aside
• In the same pan, add the reamining oil and cook cumin and mustard seeds for a couple of minutes then add oinions, mix and cook until transparent
• Add mushrooms and cook until they soften stirring occasionally
• Add the garlic, ginger and spices and cook for 2 minutes.  Stir in the tomatoes and ground almonds.  Simmer gently for 15 mins,  then stir through the yoghurt and season to taste.  Garnish with the fried chilli and serve with rice, cous couse or upma

Honey and Garlic Salmon

Based on a Cafe Delites recipe Honey Garlic Salmon is a throw together recipe in one pan and a perfect sweet and savoury 5-ingredient garlicky sauce with a hint of lemon!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 4 people

Ingredients

• 4 salmon fillets about 200 grams each, skin off or on
• Salt and pepper, to season
• 1/2 teaspoon paprika (mild, sweet or smokey)
• 2 tablespoons butter
• 4 cloves garlic, finely chopped or minced
• 4 tablespoons honey
• 1 tablespoon water
• 2 teaspoons soy sauce
• 1 tablespoon fresh squeezed lemon juice, (plus extra to serve)
• Lemon wedges to serve

Instructions

• Season salmon with salt, pepper and paprika. Set aside.
• Heat the butter in a pan over medium-high heat until melted. Add the garlic and sauté for about a minute, until fragrant. Pour in the honey, water and soy sauce; allow the flavours to heat through and combine. Add in the lemon juice; stir well to combine all of the flavours together.
• Add the salmon steaks to the sauce in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste (if desired).
• Optional -- Add the lemon wedges around the salmon (adds a stronger lemon taste). 

  Baste salmon one more time then transfer the pan to a hot grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred, and the salmon is cooked to your liking.
• To serve, drizzle with the sauce and a squeeze of lemon juice. Serve with steamed vegetables; over rice or spinach or with a salad.