1 can green lentils (don’t get dried lentils as they go too mushy) 1 can tinned tomatoes ½ teaspoon garlic paste ½ teaspoon chilli paste 4 sausages (can be substituted with veggie sausages) Splash of red wine (if you have some open!) 1 onion 1 large carrot/2 small ones 1 teaspoon of sugar – brown is better if you have it but white will be fine Pasta of your choice – around 230g
Chop the onion and garlic and fry lightly. Score the sausages down the middle and pull the meat out. Roll the meat into little meatballs (if you are squeamish you can just chop the sausage into chunks) and fry the meatballs with the onion and garlic. Chop the carrot into rounds and then in half and add that. Fry for around 5 mins on medium heat. Add green lentils (if they are in water add this too) and tinned tomatoes. It will look watery at this point but trust me its tasty! Mix it all well and bring to the boil. Add a splash of red wine (if you have some open, if not open one and drink the rest) and a teaspoon of sugar then simmer for around 25 min, or until some of the water has cooked off and it looks thicker and more tomatoey. You can add real tomatoes if there are some in the fridge that need using. While the sauce is simmering cook your pasta. Once the pasta is cooked, put it into bowls and spoon the sauce on top. Add a sprinkle of parmesan cheese if you like. This one is quite good heated up the next day for lunch if you don’t manage to eat it all. Its quick and easy just ‘shove it all in the pan it can’t go wrong’ type recipe.
Baked Plums with Mascarpone Danielle Davy-Moore
Source: A winter Bit special – adapted from Sophie Dahl
This is an easy peasy dessert which is sweet and sticky and definitely in season. Halve the plums and remove the stones. Place them in an oven proof dish halved sides up. Crumble the meringue and ginger biscuits over the plums in small chunks. Dollop the mascarpone over the top and sprinkle the sugar over everything. Bake in the oven for 15-20 minutes until the fruit is soft.
Chick Pea & Peach Curry Danielle Davy-Moore
Serves 2 250g canned chickpeas (drained weight) 1 onion 1 teaspoon garlic paste 1 teaspoon chilli paste a splash of oil 1 rounded teaspoon cumin (ground or seeds) 1 x 400g tin of peaches (or apricots or mandarins) 1 x 400g carton or tin of chopped tomatoes a handful of fresh coriander, finely chopped 1 stock cube, veg or chicken White rice for two people
This is an unusual but tasty curry I discovered in one of Jack's books. A great warming and quick to prepare meal which is delicious with rice or naan. Drain the chickpeas and give them a rinse before boiling them in water for ten minutes. Meanwhile chop the onion and fry with the garlic, chilli and cumin. Cook on a low heat to soften the onions – don’t turn the heat up as you’ll burn the spices. Chop the peaches into small chunks (save the juice) and add to the onion mix along with the peach juice. Drain the chickpeas and add those along with the tin of tomatoes. Add the coriander and stock cube and simmer everything for around 30 minutes.
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