1 chopped onion 2 cloves of crushed garlic
2.5cm of peeled and grated ginger ½ tsp dried mint
½ tsp paprika 250g lean minced lamb
175g red lentils 2tbs tomato puree
Harissa paste to taste 2tbsp lemon juice
600ml chicken or veg stock
Fry onion until soft, add garlic, ginger, mint, paprika and stir for 1 minute.
Add lamb and brown.
Mix in lentils, tomato puree, harissa, lemon juice, raisins and stock.
Cover and cook for 30-35 minutes until most of the liquid has been absorbed.
Minestrone Pasta Pot
2tbsp olive oil 1 small onion, chopped
2tbsp tomato puree 300g frozen mixed veg (Inc. peas, sweetcorn, carrots)
700ml hot vegetable stock 175g small pasta shapes
220g can of baked beans Grated cheddar to serve
Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in tomato puree, then the frozen veg and pour in the stock.
Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
Stir in the beans and heat through, then taste for seasoning,. Serve hot with sprinkled cheddar over the top (optional).
Chocolate and Courgette Cake
350G Self raising flour
50g Cocoa Powder
1tbsp Mixed Spice
175ml of extra virgin olive oil
375g Caster Sugar
2tbp Vanilla Extract
2 medium sized Courgettes
Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.