Chickpea curry pie with purple sprouting broccoli

A truly terrible picture - but actually a delicious dinner.  Open fridge - see mushrooms, celeriac and some carrots - and purple sprouting broccoli ... ponder ... how about a kind of, but not, cottag-ie pie type thing, but with some spices.

potatoes

olive oil
onion
garlic
fennel seeds
cumin seeds
turmeric
celeriac
carrots
mushrooms
chickpeas
vegetable stock
chilli flakes

Purple sprouting broccoli.

1.  Chop potatoes into quite small dice and boil.
2.  Seat down onion and garlic in olive oil, add fennel and cumin seeds, and a little turmeric.
3.  Peel and dice carrots and celariac, and add to onions.
4.  Add chopped mushrooms to the other veg, a little stock and simmer gently.
5.  The potatoes should now be done - take off the heat and drain.
6.  Add a tin of drained chickpeas to the veg, with a pinch of chilli flakes, and a little more stock if it looks dry.
7.  Heat the beans through, then mash slightly with a potato masher.
8.  Put the "crushed" veg mix and in an oven proof dish, and tumble the potatoes on top.
9.  Drizzle the top with a little olive oil and bake for about 30 minutes, until the top is beginning to turn golden brown.
10.  Steam the broccoli for about 10 minutes before serving.
11.  Employ photgrapher who knows what they are doing - I obvs failed at this bit...

Scoff

Yorkshire pudding and lentil casserole

An interesting selection of vegetables left from the freezer and veg box, a glut of eggs from the chickens and a wish for something a bit comforting and wintery resulted in this .... which, as it was made with gluten free flour actually tasted a bit more like a pizza base and top, rather than the intended yorkshire pudding, but was delicious none the less.

6 tiny bantam eggs (or 3 normal sized eggs)
soya milk
GF self raising flour (could use plain and baking powder, or baking powder with SF to get more of a lift)
olive oil
seasoning

1.  Whisk together eggs and soya milk. 

2.  Mix together flour and seasoning.

3.  Pre-heat a baking tray with olive oil.

4.  When oil is hot - mix eggy liquid and flour together and pour into baking tray.

5.  Bake for about 25 minutes.

The casserole

Olive oil

onions

garlic

italian herb seasoning

celeriac

red lentils

peppers

1.  Sautee onions and garlic in olive oil, add italian herbs.

2.  Add small dice of celeriac sautee a little more.

3.  Add a handful of red lentils, and the chopped peppers.  Add water/stock and simmer.  

4.  Stir periodically, add more water/stock if necessary until lentils are done and all veg is soft.

Serve, add cheese if desired, scoff.