This a simple and delicious red lentil stew full of spinach and tomatoes and accompanied by a refreshing cucumber yoghurt and served with tasty baked potatoes.
Ingredients: 250g potatoes, 6-10 red cherry tomatoes, 2 cloves of garlic, 1/2 a chilli, 2 shallots, sprig of oregano, handful of spinach, 2 stems of basil, ½ cucumber.
From the larder: 80g red lentils, 1 tin chopped tomatoes, ½ cup yogurt, oil, salt and pepper.
- Preheat oven to 200 degrees. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray
- Place lentils in a pot of cold water, bring to the boil and simmer until soft, approx. 10 mins.
- Chop shallots, garlic, chilli (if you like it spicy – it also tastes fine without) and sauté on a low heat until translucent and then add the tin of tomatoes.
- Chop oregano and tomatoes. Add to the pan, season and let simmer.
- When lentils are soft, drain and add to bubbling tomatoes and cook for a further 5-10 mins.
- Grate or finely chop ½ the cucumber and mix with yogurt in a bowl.
- Just before serving the lentil stew, stir in chopped spinach and basil and allow to wilt.
- Serve with hasselback potatoes and cucumber yogurt. Add grated cheese as an optional extra.
We love a good one-pot wonder of a meal. This is just that – a brilliant warming stew full of veg and barley. We suggest using cider instead of stock, which gives it a lovely rich sweetness.
Ingredients: 2 cloves garlic, 2 shallots, 1 carrot, 1 bay leaf, 1 stick of celery(allergen), 150g potatoes, 70g cavolo nero, 5g thyme.
From the larder: 100g barley, 500ml cider (if you have it) or stock, plus water, 2 tsp Worcester sauce, 1 tsp honey (optional extra: sausages).
- If using, cook sausages in the oven while making the stew.
- Heat 2 tbsp of oil in a heavy bottom pan on low heat. Mince garlic, thyme, chop shallots, carrot & celery and potatoes. Add to the sauce pan along with the barley and cook for a few minutes allowing veggies to soften slightly.
- Add the cider or stock into the heavy bottom pan and then add the bay leaf, Worcester sauce, honey and a grind of black pepper.
- Chop the cavolo nero and add to the saucepan.
- Stir and leave to simmer with the lid on for 25 minutes until barley is soft, but still has a little bite. Stir occasionally and add a little water to just cover the veggies, as the barley will absorb liquid as it cooks.
- Taste and adjust seasoning before serving alone or with sausages (Toast is also a tasty accompaniment if so desired!).
A lovely wholesome rooty ratatouille full of leeks, carrots, parsley root, chervil root, and oregano and served with hasselback baked potatoes.
Ingredients: 1 Shallot, 1 clove of garlic, 8 new potatoes, 1 leek, 2 small carrots, 1 parsley root, 1 or 2 chervil root, sprig of oregano.
From the larder: 1 tin of tomatoes, ½-1 tbsp honey, 1 tbsp balsamic vinegar, olive oil, salt and pepper, (optional extra: tin of kidney beans and a dollop of yoghurt or grated cheese).
- Preheat the oven to 200 degrees C.
- Heat a glug of oil in a pan. Chop the shallots and a clove of garlic, sauté for about 5 minutes until soft.
- Slice the leek and peel and chop the carrot, chervil root and parsley root into small 1-2cm chunks. Add to the pan along with another glug of oil and sweat gently for 7 or so minutes stirring frequently.
- Meanwhile make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray for about 25 minutes. Use a wooden spoon to hold the potatoes while you slice them.
- Add the tin of tomatoes, chopped oregano, balsamic vinegar, honey, salt and pepper to the veggies. Gently simmer for 25 minutes, stirring occasionally. Optional – after 20 minutes, drain, rinse and add a tin of beans to the ratatouille.
- When potatoes are golden and crispy, serve with the ratatouille. Garnish with any remaining oregano and a dollop of yoghurt or a sprinkling of grated cheese if desired.
Ingredients: 2 shallots, 1 clove of garlic, 2 coriander stems, 10g turmeric, 10g ginger, 1/2 a sweet potato, 2 carrots, 2 crab apples, generous handful of kale and 1/2 a red chilli.
Larder: 650-750ml stock, 1 tin of butter beans, knob of butter, salt and pepper, glug of oil and 2 dollops of crème fraîche.
- Chop the shallots, and finely chop the garlic and coriander leaves and stems. Peel and grate or finely chop the turmeric and ginger.
- In a heavy bottom saucepan, heat a knob of butter and gently sauté the shallots, garlic, turmeric, ginger and coriander stems until translucent.
- Meanwhile peel and chop the sweet potato into 1-2cm chunks. Wash and chop the carrots and crab apples (no need to deseed them).
- Add the sweet potato, carrots and crab apple to the saucepan and sauté for a few minutes while you prepare the stock.
- Add 650ml stock and simmer for about 15-20 minutes until the veggies are soft.
- Add the butter beans and coriander leaves for the last 5 minutes of cooking. Add more stock if it’s too thick.
- While the stew is cooking, chop the kale and slice half the chilli on the diagonal. In a frying pan, heat another glug of oil and fry the kale and chilli on high heat until just starting to crisp. Season generously with salt.
- When the stew is ready, serve in bowls with kale and chilli on top and a dollop of crème fraîche.
This is a simple stew of tomatoes, spinach, lentils and warming herbs served with rice or a baked potato and accompanied by a minty yoghurt. What’s not to love?
Ingredients: handful of cherry tomatoes, 2 cloves of garlic, 1 red chilli, 2-3 shallots, small bunch of oregano, large handful of spinach, 5 basil leaves, small baby cucumber.
From the larder: 150g rice or 2 baking potatoes, 100g red lentils, 1 tin chopped tomatoes, ½ cup yoghurt, oil, salt and pepper (optional: grated cheese).
- Start cooking the rice or baking potatoes in preheated oven (180 degrees C). If using potatoes, allow up to an hour for them to bake.
- Place lentils in a saucepan of cold water, bring to the boil and simmer until soft, approx. 10 minutes.
- Chop the shallots, garlic and chilli (use half or a whole chilli if you like it spicy – it also tastes fine without). Sauté on a low heat until translucent and then add the tin of tomatoes.
- Chop the oregano leaves and quarter the tomatoes. Add to the sauté pan, season and let simmer for 5-10 minutes.
- When lentils are soft, drain and add to the tomatoes along with 50ml of water and cook for a further 5-10 minutes.
- Grate or finely chop the cucumber and mix with yoghurt in a bowl.
- Chop the spinach and basil leaves and just before serving the lentil stew, stir them in allowing them to wilt.
- Serve the lentil stew with rice or baked potatoes and cucumber yoghurt on the side. Add grated cheese as an optional extra.