Recipes
All-in-one cabbage with beans and carrots
Ingredients
25g butter
4 rashers smoked
streaky bacon,
chopped
2 carrots, peeled
and chopped
into small chunks
1 large cabbage,
quartered, cored
and shredded
400g can baked
beans, washed and drained
300ml chicken stock
Method
Heat the butter in a wide saucepan. Add the bacon and carrots, then
sizzle for three to four minutes until the bacon starts to crisp. Stir
in the cabbage, cook for two minutes until wilted, then add the beans.
Pour over the stock, then simmer for about five minutes until the
beans are hot and the carrots are just cooked.
Spiced carrot and lentil soup
Ingredients
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed
and coarsely grated
140g lentils (dhal)
1 litre hot vegetable stock
125 ml milk or coconut
milk
plain yogurt and naan bread, to serve
Method
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes
for one minute or until they start to jump around the pan and release
their aromas. Scoop out about half of the seeds with a spoon and set
aside. Add the oil, carrot, lentils, stock and milk to the pan and bring
to the boil. Simmer for 15 minutes until the lentils have swollen and
softened.
Whizz the soup with a stick blender or in a food processor until
smooth (or leave it chunky if you prefer). Season to taste and finish
with some yogurt and a sprinkling of the reserved toasted spices. Serve
with warmed naan breads |
