Vegetable and Lentil Stew

A lovely warming stew that is perfect served with fresh wholemeal bread. 

To make the stew: serves 2 

1 small onion roughly chopped 

1 1/2 carrots roughly chopped

1 corgette roughly chopped 

4 broccoli stems 

1 clove of garlic 

1 chicken or vegetable stock cube 

1 tsp of corn flour 

4 tbsp of red split lentils

A few sprigs of fresh rosemary  

In a large casserole dish fry the onion, carrots and courgette in a little olive oil. When golden add the corn flour, broccoli and garlic. Fry for a few more minutes. Add the stock cube, rosemary and lentils. Deglaze the pan with a little water then continue to cover the vegetables. Cook at 180oc for 30 minutes. 

Worcestershire Mushrooms and Poached Eggs

An easy breakfast, which is best with really good quality eggs and Worcestershire sauce. 

To make the breakfast: serves 1

6 slices mushrooms

A handful or watercress (tomatoes or corgettes or aubergine work great too) 

2 tbsp of Worcestershire sauce 

2 eggs 

Fry the mushrooms and watercress until soft in a little olive oil and seasoning. Meanwhile poach the eggs. Add the Worcestershire sauce in the last few minutes deglazing the pan. Serve with the eggs on top. Delicious. 

Indian Coconut Cream Curry

A warming and filling dish full of fibre and nutrition. I served mine with mixed black and wild rices, fresh socca bread, chutney and pickle. 

To make the curry: serves 2 

Half a finely chopped onion 

A small roughly chopped sweet potatoe 

Half a head of roughly chopped broccoli 

A sliced garlic clove 

1 heaped tblsp of Indian curry paste

2 inches of a stick of coconut cream

Fry the onion and sweet potatoe I a little coconut oil until golden. Add the broccoli, garlic and curry paste. After a few minutes melt the coconut cream and cover with water slightly below the vegetables. Cook for 30minutes at 180oc. Season to taste. 

Chilli Stew

A nourishing warm dish. I served mine with homemade socca bread (see socca pizza for recipie). 

To make the stew: serves 3 to 4

Half a finely chopped onion 

6 sliced mushrooms 

1 clove of sliced garlic 

1 can of drained sweet corn 

1/2 a courgette roughly chopped 

1 heaped tsp of smoked paprika 

1 vegetable stock cube 

5 slices of red chopped jalapeños 

500ml of passata tomatoes 

Fry the onion, mushrooms, corgette and garlic on a low heat until soft in a little olive oil. Add all other ingredients and simmer until cooked and flavourful. Season to taste. 

Lemon Curd Loaf

A delicious rich moist loaf served cold or hot. I served mine hot with lemon sauce (icing sugar and lemon juice heated up) and creme fresh. 

To make the loaf: serves 8

100g of coconut oil or margarine

75g of caster sugar 

2 eggs 

175g self-raising flour

1 jar of good quality lemon curd 

1 level teaspoon of baking powder 

Preheat the oven to 160oc and grease a 2lb loaf tin.  Put all the ingredients into a blender and pour into the tin. Bake for approximately 40 minutes or until golden brown.