Curry - vegan - cauliflower, chickpea, potato and mushrooms etc

 

Plant based and very tasty.  Generally planet friendly as the veg are in season - the rice and chickpeas were imported.  Also, I used curry paste from the cupboard, because it was there, but you could make your own or use a curry powder you have hanging around!

Sunflower oil

Leek

Crushed garlic

Curry paste (korma)

Cauliflower

Potato

Mushrooms

Water

Tinned chopped tomatoes

Basmati rice

Chick peas

1.  Sweat chopped leeks in oil, add crushed garlic and a couple of tbsp of curry paste.

2.  When the leek is a bit soft add cauliflower florets, chopped potato and mushrooms, turn in the spice mixture.

3.  Add water to the veg and simmer gently.  After 5 minutes add a tin of chopped tomatoes.

4.  After about 20 minutes add drained rinsed chickpeas - don't add too soon as the skins will toughen up.

5.  Put the rice on - I use the adsorption method - 1 part rice, 2 parts water, salt ... bring to simmer, slam on lid and turn down the heat to minimum - should be ready in about 12 minutes.  Turn off heat after about 10 and it can just sit there for a while.

6.  Cook until veg is soft.

7.  Serve, scoff ... smug

Filo pies - Turkey and pepper, chick pea and pepper. National Pie week: day 7, pie #4

 Once again a veg dodger and a vegan version were required - so I made one fil pie with turkey mince, and the other with chickpeas.  Served with patatas (not very) bravas, and a lovely salad with avocado.  Delicious.

The trick with these meals is to make the bulk of it to be shared between the two versions, and then add the meaty / protein alternatives to the appropriate dish.

For this meal start with the pepper filling, the spinach and the turkey (or other) mince filling - then move on to the potatoes.  Return to complete the fillings, build the pies - bake, then construct the salad.

Onions
Olive oil
Garlic
Celery
Peppers (red, orange and/or yellow)
Paprika
Spinach
White wine

Mince (turkey, … or … )

Potatoes
Tinned tomatoes
Chilli

Filo pastry

Salad leaves
Tomatoes
Spring onions
Avocado
Mixed seeds
Garlic
lime juice

1.  Chop onions.   Gently fry about half in olive oil for the pepper mixture, about a quarter in olive oil for the turkey mix, and a quarter in olive oil for the (not very) bravas sauce.
2.  Add crushed garlic to all three pans, stir and continue to fry gently.
3.  Chop potatoes into 1cm cubes, toss in olive oil and a little salt, roast for 45 minutes or so.
4.  Add chopped celery and peppers to the pepper mix, with a pinch of paprika and salt.  Continue to fry until soft, adding white wine and water to allow to simmer gently.
5.  In a fourth pan wilt spinach in a little water.  Turn the heat off as soon as the spinach is wilted.
6.  Add the mince to the second pan of onions and fry until slightly browned,  keep moving in the pan.
7.  Add a tin of chopped tomatoes, salt and chilli flakes, and half a tin of water to the final batch of tomatoes and simmer to create the sauce for the potatoes.
8.  Build the pies - grease pie plates with a little olive oil - layer on three layers of filo, brushing with olive oil each layer - build the veggie one first.  On the bottom - half of the spinach, then peppers, then drained rinsed chickpeas.  Top with three layers of filo, each brushed with olive oil.  Tuck in the edges and drizzle the edge with olive oil.  Repeat with the meaty one - pastry, spinach, peppers, mince, pastry.  Bake for 25-30 minutes.
9.  Salad - add leaves, chopped tomatoes, chopped spring onions, scooped out sliced avocado and seeds.  Spritz with lime juice to prevent avocado oxidising.  Drizzle with a little olive oil.  Serve with a little extra dressing made from lime juice, crushed garlic and olive oil.
10.  Serve, scoff …. it was good.

A tale of two curries

Sunday, a confirmed meat eater, a vegetarian and assorted random veg in the fridge ... so - Sunday night curries.

Start the curries off at the same time, and follow the steps.  Takes about a hour start to finish.

I had some curry mixes, so based the spicing on those ... could have used individual spices obviously.

Onions
Olive oil
Garlic
Celery
Malaysian fish curry mix
Tikka masala mix
Chilli
Mushrooms
Red pepper
Butternut squash
Pork loin steaks
Water
Pork stock
Apples
Apple juice
Pilou spice mix
Basmati rice

1.  Chop onions and start 2 decent sized sautée pans going with the onions in olive oil.
2.  Add crushed garlic.
3.  Chop celery and add some to both pans.
4.  Stir in spice mixes - Malaysian for the veg and tikka masala for the pork.
5.  Chop mushrooms and add to both pans.
6. Chop red pepper and add to veggie curry.
7.  Chop pork into bite sized pieces and add to meat curry.
8.  Prep butternut squash and add to veggie curry, and stir in.  Add veg stock.
9.  Keep turning posh until lightly browned, then add cored and chopped apples.  Then add pork stock and a cup of apple juice.
10.  Simmer both curries, if they are going dry add more water - taste to check seasoning.
11.  Add pilou spices to a little olive oil and cook them for a minute or two.  Add basmati rice and water to an inch above the surface of the rice.  Stir once and bring to the boil.
12.  When rice boils turn right down and slam on the lid - it will be ready in about 15 minutes.
13.  Add a drained, rinsed, tin of chickpeas to the veggie curry.
14.  Add half a cup of coconut milk to each curry, stir in and simmer.
15. Serve, scoff ... obviously taking which option you prefer.  I had some of each ... yum

Salad days

Todmorden has seen a full 2 weeks of summer weather!  This is fairly unheard of!  This beautiful sunshine has led me to thinking of salad.   This dinner actually took 2 days to make, as the beetroot were baked and the chickpeas were soaked and cooked - but you could do it in an hour using tinned chickpeas and vac packed beetroot.

All of the ingredients can be found from Todmorden market.  The Mediterranean Pantry (chickpeas, olive oil, roasted peppers, balsamic vinegar, oregano, garlic), The Crumbly Cheese (feta) and Kev's veg stall for the veg/fruit.

Bake the beetroot, washed but not peeled, with garlic cloves and olive oil for about an hour, until a knife can pierce them without resistance.  Cool a little, then peel (I always wear gloves) and chop into chunks.  While still warm drizzle with balsamic vinegar.

Soak chickpeas overnight, and then boil for at least an hour.  The chickpeas are done when you can squash them between your fingers.

Potatoes
Olive oil
white onion
red pepper
garlic
oregano
lemon
feta

Chickpeas
Roasted red pepper (from a jar, in oil)
red onion

Tomatoes
Red onion
Radish
Basil

Beetroot
Apple
Avocao
Red onion
Lime
Balsamic vinegar
olive oil

Potatoes, red pepper and feta

1. Peel the potatoes (I used Cyprus, they were delicious) and cut into wedges.  Place into a roasting pan.
2.  Add quarters of white onion, chunks of red pepper  and sliced garlic.
3.  Slosh on a glug of olive oil, a sprinkle of oregano and the juice of half a lemon.
4.  Add half a cup of water, cover in foil and bake for about 30 minutes ... the water means that the potatoes and pepper will steam as well as bake which makes them extra juicy.
5.  After 30 minutes remove foil, return to the oven for about 45 minutes.  The red pepper will char a bit, but it will be delicious.
6.  Remove from the oven, crumble feta over the pan.

Chickpea salad

1.  Chop red peppers from a jar.
2.  Mix chickpeas, red pepper, oil from the jar and finely sliced red onion.

Tomato salad

Mix chopped tomatoes, finely sliced red onion, torn basil and finely sliced radish.  Drizzle with olive oil (sparingly).

Beetroot, avocado and apple salad

Mix chopped beetroot, chopped avocado, finely sliced red onion and chopped apple together.  Immediately add the juice of a lime and turn ingredients until they are all lightly coated - this will help prevent the apple and avocado oxidising, and discolouring.  Splosh in a little more balsamic if needed.

Serve, scoff  ... 7 of your 5 a day ... result!

Chick peas on toast

Like beans on toast, but a bit crunchier.  Very filling, very delicious, and probably cheaper than chips.

The sourdough bread is from the very lovely Cragg bakers who are here on the outside Todmorden market on a Saturday - their bread is outstanding.

All other ingredients can be found on the market, inside and outside.  Chickpeas, olive oil, garlic, passata, tomato puree and spices from The Mediterranean Pantry.  Butter from The Crumbly Cheese.

Onions
Olive oil
Garlic
Red pepper
Tomato puree
chilli flakes
mixed herbs
Dijon mustard
Chickpeas (tinned, jarred or soaked overnight and boiled for an hour)
Passata
Water/stock
Sourdough bread
Butter (Olive oil spread to make it vegan)

1.  Sautee chopped oniion and crushed garlic in olive oil.
2.  Add chopped red pepper, fry a little longer, then add tomato puree, a pinch of chilli flakes, a pinch of mixed herbs and a teaspoon of dijon mustard, stir in.
3.  Add drained chick peas and a tinful of water/ veg stock, simmer briefly.
4.  Add passata and simmer gently until it looks like the right consistency for you.  (if it goes too think just add a little water.
5.  Toast bread, butter ...
6.  Serve, scoff, smile

Chickpea casserole with baked potato

Another open the fridge and see what's there sort of dinner ... and there were mushrooms, squash, kale and tomatoes - add a tin of chickpeas - and there you go.  Delicious and nutritious. (If not very pretty).

Potatoes
Olive oil
Onion
Garlic
Fennel seeds
Chili flakes
Acorn squash
Mushrooms
Kale
Jar of chickpeas
vegetable stock
Tomatoes

1.  Prick potatoes with a fork, rub on oliev oil, sprinkle on salt and bake for about 45 minutes.
2.  Sautee chopped onion and garlic in olive oil, add fennel seeds and a pinch of chili flakes and stir in.
3.  Peel and dice squash, add that, stir, slice mushrooms, add them, stir.
4.  Prep the kale by removing hard stem and shred finely - add to the veg.
5.  Add chopped tomatoes and about a pint of veg stock, stir and simmer until veg are done.
6.  Drain and rinse a jar of chickpeas, add these to the mixture and simmer gently until the casserole has reduced a little.
7.  Serve, scoff ... it was actually very tasty.

Pork and chorizo casserole, chickpea casserole and baby potatoes

Living with a vegetarian and a veg dodger leads me, fairly frequently, to making several different dishes so that people can mix and match.  Today I just decided on a bit of a spanish vibe - so for the vegetarian a chickpea and red pepper casserole - which is infact totally vegan.  As I'm pretty much an omnivore I get the best of both worlds and had a bit of each.  Once again - all ingredients available from Todmorden Market Hall.  Pork steaks from any of the 3 excellent butchers, chorizo, beans and spices etc from The Mediterranean Pantry.  Veg from Traynor.

Onion
Garlic
Olive oil
Pork steaks
Chorizo
Red pepper
Carrot
Mushrooms
Chickpeas
Paprika
Tinned tomatoes
Baby potatoes

1.  Sweat down chopped onion and crushed garlic in two separate pans.
2.  When soft add pork steaks, diced, into one of the pans.
3.  Add diced carrot, red pepper and mushrooms and a pinch of paprika to the other pan.
4.  Put the potatoes on to boil.
5.  When the pork has browned a little add chunks of chorizo and turn the heat down a little.
6.  To the veg version add a tin of drained, rinsed chickpeas.
7.  Add a tin of chopped tomatoes, a perhaps a little stock, to each of the casseroles and simmer until done - about 15 minutes.
8. Drain potatoes, serve, scoff.

I hid some leftovers for my lunch - the veg dodger finished the entire chorizo version for supper.

It's a tale of three curries

Most dinners I make from scratch, but I like to try a few new standbys to have in the cupboard.  Today's venture into the unknown was a tin of mataar paneer, from an Asian supermarket in Bradford.  It was OK, the flavour was fine but the paneer was squishy ... much better if you fry it off in cubes first and then add to a pea curry - but, perfectly acceptable for a curry related emergency.

With it we had basmati rice, channa dhal and a mushroom tikka massala.



Basmati rice
Ghee
Onion
Garlic
Ginger
Tikka massala paste
Cumin seeds
Turmeric
coriander
chilli flakes
Tin of tomatoes
Mushrooms
Spinach
Tin of mataar paneer
Yogurt

From start to finish ...

1.  Cook basmati rice.
2.  Chop two onions and fry in ghee in 2 frying pans.
3.  Add crushed garlic and grated ginger to both pans.
4.  Start the channa dhal by adding spices and frying off gently, then tip in drained chickpeas.  Stir around for a minute, then add a tin of chopped tomatoes, half a tin of water and simmer gently.
5.  For the mushroom curry add a tablespoon of tikka masala paste, cook out then add mushrooms.  When the mushrooms release their water add a handful of spinach to wilt.
6.  Put the mataar paneer on to heat through.
7.  When the spinach has wilted turn off the heat and leave to cool for 1 minute.  Stir in natural yogurt.
8.  Serve, scoff - the veg dodger wasn't thrilled at meat free, but mixed the three curries together and declared it really tasty.

Chickpea and red pepper curry, with gluten free chapatis

It's National curry week!  A gentle start today as what I really wanted to do was to try to make gluten free chapatis.  Normal gluten free flour is fine for cakes and pastry, but it doesn't have the elasticity you need for bread type products - so I used some specialist pizza and pasta gluten free flour - which I stock at The Mediterranean Pantry - and they worked a treat.  Really, really good - soft, a bit stretchy and a nice bite.  I wouldn't have known it was GF, if I hadn't known (if you see what I mean).




Curry

Olive oil
Mustard seeds
Fennel seeds
Cumin seeds
Urid dhal
Chilli flakes
Ground coriander
Ground turmeric
Onions
Garlic
Potatoes
Red pepper
Mushrooms
Tomatoes
Chickpeas

Chapati

Gluten free flour
Natural yogurt
Cold water

1.  Make the chapati dough - mix flour with a spoonful of yogurt and enough cold water to form a dough.
2.  Kneed the dough until it is smooth and stretchy.  Wrap in cling film and chill while you make the curry.
3.  Start the curry by frying spices, chopped onion and crushed garlic, in olive oil.
4.  Add vegetables - all cut to approximately the same size as a chick pea,  Add a little water if necessary and simmer for a few minutes.
5.  When the veg are nearly ready add a drained tin of chickpeas, warm through.  Check for seasoning.  If too mild add a smidge of garam masala, if too hot add a little sugar.
6.  Take the dough for the fridge and divide into walnut sized balls, roll out on a dusting of flour.  Fry each one in a frying pan which has the lightest possible brush of oil.  (theoretically you can dry fry them, but I always burn them).  Keep warm under a clean teatowel.
7.  Serve, with natural yogurt (and any chutneys etc you fancy), scoff.

Massaman chickpea and squash curry

One of those open the fridge door - stare aimlessly at piles of veg for a bit, then a rummage in the cupboard and Tah-dah Massaman curry is created within 25 minutes.  Again, all ingredients can be sourced from Todmorden's fabulous market.

Coconut oil, coconut cream, garlic, chickpeas and rice from The Mediterranean Pantry

Massaman curry paste and coconut cream from Oriental Foods

Veg from the traders outside ...

Onion

Coconut Oil

Garlic

Butternut squash

Pattipan squash

Red pepper

Green beans

Massaman curry paste

Coconut cream

Rice

1.  Cook rice  - in this case basmati, but I would have used jasmine if I had any.

2.  Sautee onion in coconut oil, add crushed garlic.

3.  Add chopped vegetables, and a couple of teaspoons of curry paste and some water and simmer until veg is almost done.

4.  Drain a tin of chickpeas and bung them in.

5.  Add creamed coconut, and simmer until chickpeas are heated through and veg is cooked.

6.  Serve, scoff ... 

One day I will learn to take better pics!

Kinda tapas featuring pork and chorizo casserole

Recipes ... very simple ...

Onion
Chorizo
Pork
Cider

Mushrooms
Garlic
Olive oil
Brandy

Plum tomato
Smoked anchovies


Onion
Garlic
Red pepper
Patti pan squash
Sherry
Chickpeas
Paprika
Saffron

1.  Make 2 casseroles, 1 meaty, 1 veggie - by sauteeing onion and gralic in olive oil, in 2 pans.
2.  To the meat one add pork, chopped chorizo and cider.
3.  To the veggie one add paprika, saffron, red pepper, pattipan squash and sherry.  THen add chickpeas.
4.  Chop mushrooms, fry with garlic and brandy.
5.  Chop tomatoes, put anchovies on top.....

oh, yes start the baby potatoes first.

Todmorden tapas

What kind of an idiot sets out to do a whole tapas tea mid-week?  Well, it appears I'm that kind of an idiot.  To be fair, I did pull it together in 30 minutes, but it was quite a busy 30 minutes.

Figs - stuffed with blue cheese - Montagnola, from The Crumbly Cheese is perfect - wrapped in parma ham, with almonds and honey.

Smoked haddock - from Paul the Fish, of course, with chickpeas, red pepper and spinach.

Patatas bravas
Kalamata olives

Olive oil
Onions
Garlic
Paprika
Chili flakes
Bouillon powder (or other stock)
Potatoes
Red pepper
Chickpeas
Figs
Blue cheese - montagnola
Parma ham
Almonds
Honey
Chopped tomatoes
Smoked haddock
Spinach

To do it in 30 minutes:-  turn on your oven, and get 3 biggish frying pans at the ready.

1.  Start with gently frying onion and garlic in olive oil in 2 frying pans.
2.  Chop potatoes into bite sized pieces, and fry in olive oil in another pan.  Let them brown a little, then put a lid on to help them cook through a bit more quickly.  Shake every now and again.
3.  Into one of the pans of onion add red pepper, about 1/2 a cup of stock and a little paprika.  When the red pepper has had a couple of minutes, tin in a drained tin of chickpeas, keep on a low heat.
4.  In the other pan add a pinch of chili flakes and a tin of chopped tomatoes, stir and let simmer very gently while everything else cooks.
5.  Cut a cross in the figs to about a cm from the bottom, and stuff with blue cheese, wrap with parma ham and place in an oven dish.  (In our case it was 2 x stuffed with cheese and wrapped, 2 x stuffed with cheese, no ham, for the veggie, and 2 x wrapped in ham but no cheese for the lactose intolerant!).  Add a few almonds and a teaspoon or so of honey.  Bake in a medium oven for 20 minutes.
6.  Place the haddock onto the chickpea mixture, put a lid on top and let it steam for 8-10 minutes.
7.  Add spinach leaves to the chickpeas and fish, put the lid back on for 2 minutes as it wilts.  Stir the mixture together, breaking the fish up slightly.
8.  Serve the potatoes with the spicy tomato sauce, add a dish of olives and some crusty bread... and tah dah!  Tod tapas.

All sourced from Todmorden market.

Chickpea burgers

I really need to sort out my photography skills!  The trouble is, my food is not staged, it is, quite literally, my dinner - so I don't want to faff about while it gets cold!  It is also somewhat irritating for anyone else who is eating with me.  Still, must try harder!

This, believe it or not,  is a chickpea burger, aubergine and courgette bake with some new potato chips, and it was very, very tasty.



New potatoes
Chickpeas
Red onion
Roasted red pepper (out of a jar is just as good as home roasting)
olive oil
Egg
Porridge oats
Oregano
Polenta
Mixed herbs
Chili
Aubergine
Courgette
Tomatoes
Basil

1.  Quarter or halve new potatoes (depends on the size), longways, so that they resemble chips. Toss in olive oil and put in a roasting tray in a medium hot oven for 30 minutes (approximately).
2.  Slice aubergines and courgettes, toss them, in a bag, in the polenta with mixed herbs and chili.
3.  Griddle the slices of aubergine and courgette, layer into an oven proof dish.  Top with sliced tomato and torn basil leaves.  Bake for as long as the potatoes are in.
3.  Drain the chickpeas, add finely sliced red onion and a couple of roughly chopped red peppers.  Mash.
4.  Whisk an egg, add to chickpeas with a handful of oats and some chopped oregano, mix to bind.  You could shape into burgers, and put in the fridge - but I just squished the mixture into a food ring, straight into the pan.  Fry in olive oil for 5 minutes on each side.
5.  Everything should be done together, so serve and scoff.

Chickpea curry and saag paneer

Olive oil
red onion
white onion
garlic
curry spices (turmeric, cumin, fennel, chili, mustard seeds, channa dhal mix)
basmati rice
chickpeas
red pepper
mushrooms
tomato puree
tin of tomatoes
coconut cream
creme fraiche
natural yoghurt
paneer
spinach

1.  Cook the basmati rice - 1 cup of rice, 2 cups of water - bring to the boil, lid on and turn RIGHT down for 15 minutes.  Keep warm if ready too soon.
2.  Chop onions and sweat down in 2 pans, add crushed garlic to both.
3.  To pan 1 add channa dhal spice mix, stir, then add red pepper, mushrooms and drained chickpeas.  After 5 minutes add tomato puree, a tin of chopped tomatoes and a tin of water - simmer.
4.  To pan 2 add cumin, mustard seeds, fennel seeds, turmeric and a tinyt pinch of chili, then fry cubes of paneer - turning to get each side golden.
5.  When veg in pan 2 are softish turn to a medium heat and stir in coconut cream, creme fraiche and yoghurt (or whatever combination you are using).  Taste for seasoning - could add garam masala.
6.  Add spinach on top of paneer, with a little water, let it wilt down.

Fantastic.  Possibly the best curry dinner I have made this year.

Baked hake with chickpeas, red pepper and courgette with crushed new potatoes

Fish on Friday has become a real tradition. There is no religious background to this, merely a pattern which has formed and is reinforced weekly by the lovely fish sold by Paul the fish on Tod market.

Tonight, a Spanish sort of treatment.

Olive oil
Onion
Garlic
Red pepper
Courgette
Paprika
White wine
Stock
Chickpeas
Oregano
New potatoes
Chives

1.  Gently sautee the onion and garlic in olive oil until a bit soft.
2.  Add chopped red pepper and courgette.
3.  Sprinkle in some smoked paprika, chopped oregano and add some drained chickpeas.
4.  Add a splash of white wine and/or stock and simmer gently for a few minutes.
5.  Transfer to an oven dish, put hake steaks on top (or other fish), drizzle with olive oil and sprinkle with a little more paprika.  Bake for about 20 minutes in a medium hot oven.
6.  Meanwhile boil new potatoes.
7.  When the potatoes are done, drain them, splash in a little olive oil and a small handful of chopped chives, crush with a masher.  (They can be crisped up in the oven if you fancy)

Scoff

Quick chickpea tagine and spicy couscous

Using another product from the stall, because I felt like something a bit spicy for tea - so quick tagine and spiced couscous.

Olive oil
Onion
Garlic
Ginger
Carrot
Red pepper
Chickpeas
Tomato puree
chili
cinnamon
grate of nutmeg
mixed herbs
vegan bouillon
tahini
pomegranate
black pepper

Packet of spiced couscous
Little gem lettuce

1.  Chop onion and sautee in olive oil.
2.  Add grated garlic and ginger.
3.  When soft add peeled chopped carrot and chopped red pepper.
4.  Add drained chickpeas.
5.  Cook for a little while, then add squeeze of tomato puree, chili flakes, herbs, spices and bouillon with some water.  Continue to simmer.  Add tahini after about 5 minutes.  Add chopped kale.
6.  Simmer gently until family get in from work (that'll be about 20 minutes).
7.  Prepare couscous according to packet instructions.
8. Chop salad leaves, bang pomegranate seeds over tagine.
9.  Scoff.

Too be fair, I think I would have prefered not to double spicy - ie.  had plain couscous with the spicy tagine, the double spicy meant I was pleased to have the refreshing lettuce with it.  The spiced couscous, however, would be excellent with roasted vegetables stirred through it.

Thai chickpea curry

We have been away for a few days, and there was no veg box last week, so the veg has been running really low.  I picked up a couple of red peppers cheap, so they supplemented the absolute end stages.  So - thai red chickpea curry with red peppers it was... and very scrummy too.

Vegetable oil
1 onion, chopped
1 red pepper, chopped
2 carrots, peeled and diced
3 potatoes, diced
1 tsp red thai curry paste
1/2 tsp garlic paste
1 tin chickpeas, drained
1 tin coconut milk

Brown rice
waterr

So....

1.  Cook rice - I put rice in a cast iron pot - cover with water to an inch or so above the surface - bring to the boil, cover and stick in a warm oven while everything else cooks.
2.  Sautee onion in oil, add pepper and carrot, soften.
3.  Add potatoes, stir in, add curry paste and garlic, stir in.
4.  Tip in chickpeas, coconut milk and some water - simmer.
5.  After about 20 minutes (stir now and again) taste... adjust - you might need more water.

When done - scoff.  Gluten free, vegan and cheap - what's not to like!  If it was too hot when tasted add sugar (half a teaspoon at a time).

Greek(ish) chickpea casserole, cabbage and leek and lemon rice

The veg box is coming to the last ingredients - and they're mostly lettuce and cabbage.  I really didn't fancy lettuce (so will have to work hard on that tomorrow) - but I love cabbage, so this actually wasn't too hard to contemplate.

To start, I put the rice on - then started the leeks for the cabbage bit, then the onion for the chickpea casserole - and with juggling in between pots the whole thing was on the table in 30 minutes.

Lemon Rice

Basmati rice
1 lemon
water

1.  Put basmati rice into cast iron pot, grate on zest of 1 lemon, add juice of I/2 lemon and pinch of salt.
2.  Add water to 1 inch above surface of rice - bring to boil on the hob.
3.  Put lid on pot and transfer to oven, it will be ready in about 20 minutes (or when you are).

Leek and cabbage in yoghurt

olive oil
1 leek, sliced and washed
Crushed garlic
1/2 cabbage, shredded
1/2 glass white wine
sprinkle of thyme
1 bay leaf
water
natural yoghurt

1.  Sweat leek in olive oil, add crushed garlic when soft.
2.  Add shredded cabbage, stir in - add the thyme, bay leaf and wine. Cover and simmer (add water if it looks like it might catch).
3.  When all cooked, turn the heat off and let it cool down slightly - then stir in 2 tbsps good greek yogurt.
(don't add yogurt and it is vegan and lactose free)

Red pepper and chickpea casserole

onion
olive oil
crushed garlic
mixed herbs
10 black olives
1 red pepper
tin of chickpeas
tin of chopped tomatoes

1. Sweat chopped onion in olive oil.  Add chopped pepper and crushed garlic when onion is soft, cook for about 5 minutes.
2.  Stir in herbs and garlic, add drained tin of chickpeas.  Warm through on medium heat.
3.  Tip in tomatoes, simmer.  Serve when you are ready.

There was loads - I think it would easily have served 6.

Price per portion: 70p - ish.  lemon 15p, leek 20p, cabbage 40p, pepper 70p,  chickpeas 50p, tomatoes 35p, extras £2 altogether (?guessing because I buy oil, rice, yogurt, olives etc in bulk - of you use them all they're cheap, to buy in small volumes they are more expensive).

Warming kale and mushroom casserole with leek mash

Needed comfort food.  Got comfort food.  It was good for us too.  You don't need the parmesan - I just had some left, it added a nice savoury edge.

The mash
olive oil
1 leek
1/2 celeriac
3 largish potatoes
knob of butter
tablespoon of parmesan

The Casserole

olive oil
1 onion
Crushed garlic
6 big mushrooms
5 tomatoes
red wine
italian herbs
Kale
Tin of chickpeas

1.  Saute leek in olive oil, it can go a little caramelised around the edges.
2.  Peel and chop into 1 inch chunks the celeriac and potatoes.  Boil in salted water until mashable.  Drain, mash, add seasoning, leeks, cheese and butter.  Put into hot oven to crisp up the top.
3.  Saute onion in olive oil, add chopped tomatoes, mushrooms and garlic.  Soften a little - splosh in red wine and add herbs.  Simmer.
4.  Chuck in chopped kale and a little water or stock.  Then tin of drained chickpeas.  There should be enough liquid in the pan to let if cook without catching, but not so that it is swimming in it.
5.  Bung it in the oven with the potato.
6.  Wait 20 minutes.  Take out of oven, scoff.

Delicious, really warming, really filling, does you loads of good.

Mushroom and chickpea curry

Cook rice according to packet.

vegetable oil
1 onion
curry spice mix
garlic
green beans
red pepper
mushrooms
tin of chickpeas
water
Natural yogurt
creme fraiche

1.  Sautee chopped onion, then add spices and garlic.
2.  Add in chopped red pepper and green beans, keep sauteeing for a bit.
3. Chuck in mushrooms, and a little water if it needs to be let down.  Simmer for a few minutes.  Taste - adjust seasoning if necessary - remembering that you will add yogurt and creme fraiche which will cut any heat or harshness a bit.
4.  When vegetables are tender add a tin of chickpeas (drained), heat through.
5.  Turn off heat, allow to cool briefly (it helps the yogurt not to split).
6.  Stir in 2 tbsp natural yogurt and about 1 tbsp creme fraiche.
7. Scoff