Dhal and rice

 

Still skint after Christmas and a never ending January?  I know the feeling.  This, however, is cheap, filling and nutritious.  And has used up stuff from the bottom of the fridge.

Vegetable oil

Onion

Tomatoes

Plum

Red lentils

Turmeric

Chilli flakes

Garam Massala

Water

Spinach

Rice - Brown Basmati today

1.  Sautee chopped onion in oil, gently.

2.  Put rice on to cook - I use a heavy bottomed pan, add cold water to one inch above the surface of the rice, and a pinch of salt.  Bring to the boil, slam the lid on and turn down to the absolute lowest possible.

3.  Add chopped tomato and chopped plum (both optional, use what you have) to the onions.

4.  Add red lentils and water, then add spices, simmer for a while.

5.  Check that its not going too dry, and continue to simmer until lentils are soft.

6.  Add a handful of spinach leaves to wilt through.

7.  Serve, scoff, count spare pennies...

Haggis Pie: (and a vegan version): National Pie Week, day 4, pie #3

National Pie week - and a haggis in the freezer - natural result "Haggis Pie".  Basically neeps and tatties as the pie top for a haggis/lentil filling - with cabbage and whisky cream sauce.

To cope with the various dietary requirements in this house we actually had two versions - one with haggis and one entirely vegan.

The one with the haggis also had a healthy layer of the lentil mixture underneath the haggis (don't tell the veg dodger - they happily scoffed thirds!)

The haggis needs to be cooked before adding to the pie, so I started with this - 45 minutes simply boiling in its bag, as per package instructions.

Haggis
Olive oil
Leeks
Celery
Courgette
Red pepper
Mushrooms
Lentils
Wholegrain mustard
Marmite
Chilli flakes
Oregano

Carrots
Swede
Potatoes
Dairy free spread

Cabbage

Sour cream
Whisky

1.  Cook the haggis as per package instructions.
2.  Sautee chopped leeks and celery in olive oil until a bit soft, then add crushed garlic, chopped courgette, red pepper and mushrooms.  Stir In.  Add a handful of lentils (I used brown, red/puy would also be fine).  Pour in about a pint of water and simmer.  After a couple of minutes add mustard, marmite, chilli flakes and oregano.  Simmer.  It takes about 30 minutes - check it doesn't go too dry, for taste and that lentils are cooked.
3.  Meanwhile peel and chop root veg and boil.  When cooked, drain and mash with plant based spread and plenty of seasoning.
4.  Assemble the pie(s).  For the vegan one - 2 layers - lentils and mash.  For the haggis pie - lentils, haggis, mash.  Spread the mash around and bake for about 25 minutes - until the top starts to brown.
5,  Steam cabbage.
6.  Whisky sauce - simmer a little water, add a spoonful of sour cream and a splash of whisky.
7.  Serve, scoff - watch veg dodger have thirds, and vegan/vegetarian types have seconds.

Vegan lasagne (also gluten free)

Cutting down on dairy, but still want some comforting classics?  I thought I would have a go at a vegan lasagne - it was pretty good - though we did miss the cheese a bit #cheesefiends.

Onion
Garlic
Celery
Olive oil
Oregano
Red pepper
Courgette
Mushrooms
Tomato puree
Red lentils
Red wine
Water
Tin of chopped tomatoes
Almond milk
spring onions
bay leaf
Rolled oats
Marmite
English mustard
Lasagne sheets (gluten free today)
Fried onions

1.  Sautee chopped onion and celery with crushed garlic in olive oil, until a little softened.
2.  Add the rest of the chopped vegetables, a good pinch of oregano, red wine and tomato puree and stir in.
3.  Add red lentils and quite a lot of water, simmer until lentils are soft and then add a tin of chopped tomatoes, continue to simmer gently for 5 or so minutes.
4.  Make the "white" sauce - simmer the almond milk with chopped spring onions and a bay leaf.  Add a small handful of oats, this will help thicken the sauce.
5.  Stir a couple of teaspoons of marmite and a teaspoon of mustard into the sauce, to give it some savoury oomph.
6.  When the oats are soft, remove the bay leaf and zizz the mixture up with a hand blender until smooth, drizzle in a little olive oil - this seems to make it more creamy and less "claggy".
7.  Layer the lentils, white sauce and pasta - repeat - finish with lentils and white sauce - bake for 20 minutes.
8.  Top the lasagne with fried onions and pop back into the oven for a few minutes.
9.  Serve, scoff … seconds …

Spiced lamb, mushroom and pea curry, dhal and rice

Oops - I forgot to take a picture of this dinner before people dived in - but there were some leftovers, so I took a quick snap of them.  The thing which really was a shame to miss were the lovely spiced lamb steaks - but hey ho!

Lamb steaks
Natural yogurt
Curry mix (bassar masala in our case)
Rice
Red lentils
Onion
Garlic
turmeric
mustard seeds
fennel seeds
cumin seeds
Mushrooms
water
potato
peas

1.  Marinade the lamb steaks in spices mixed into yogurt.
2.  Put both the rice and lentils on to boil.
3.  Fry chopped onion, crushed garlic and various spices, fry off for a few minutes, then add chopped mushrooms.  After they have fried for a few minutes add some water and some finely chopped potato (the potato softens and helps form a sauce).
4.  When curry is nearly done add the peas, and fry the lamb steaks.
5.  Finally make a tarka for the dhal by frying spices of your choice in oil, chuck over the dhal as you take it all to the table.
6.  Serve, scoff … you might want to blob on some natural yogurt too.

Chicken Korma, Chicken Tikka Masalla, Allo Gobi and Tarka Dahl - for movie night

 Tonight's film choice was A Theory of Everything - the story of Stephen Hawkings.   Did you know that curry was Professor Hawkings' favourite food?  No, neither did I!

So, curry it was - chicken two ways - Korma for the lactose intolerant,  tikka masala for the veg dodger, aloo gobi and tarka dhal for the veggie, and brown rice for all.

Lucky me - I can have all of it!

Chicken thighs
Tikka masala spices
Natural yogurt

Olive oil
Ground almonds
Cashew nuts (ground)
Onion
garlic
Brown basmati rice
red lentils
mustard seeds
coriander seeds
cumin seeds
urid dhal
turmeric
garam masala
chilli flakes
veg stock
potatoes
cauliflower
chopped tomatoes
curry leaves

1.  Marinate the chicken thighs.  Mix tandoori spices with natural yogurt and a little olive oil.   Massage into chicken.   Sautee onion and garlic with a little garam masala, add ground nuts - pour over the other dish of chicken thighs.
2.  Start the rice and lentils, cover both in an inch over the surface with water and bring to the simmer.  When the rice starts simmering, slam on a tight lid and put it in a medium oven until everything else is ready.  Watch the lentils, add more water if needed and keep simmering.
3.  Put the chicken thighs in to roast.
4.  Start the aloo gobi by sauteeing chopped onion and garlic, add spices (mustard, cumin and coriander seeds, urid dhal, turmeric and a pinch of chilli flakes).  Add cubes of peeled potatoes and cauliflower florets, a tin of chopped tomatoes and a cup of veg stock.  Simmer for about 20 minutes, add more liquid if needed.
5.  Magically everything should just about be done - so make the tarka by heating spice seeds and curry leaves in a little olive oil and fling onto the dhal.
6.  Serve, scoff … enjoy the film

Everybody had seconds - the veg dodger had thirds - and we all loved the film.

Carrot and pea curry and tarka dhal

Cheap, nutritious and delicious.  Sourced from Todmorden market - The Mediterranean Pantry spices, coconut oil, rice and lentils.  Kevin outside for the vegetables.

Coconut oil
Onion
Garlic
Basmati rice
Fennel seed
Cumin seed
Coriander seed
Mustard seeds
Chilli flakes
Turmeric
Red lentils
Carrots
Potatoes
Peas
Curry leaves
Garam masala

1.  Sautee chopped onion and crushed garlic in coconut oil.
2.  Put rice on to cook - I bring to the boil in a pan covered in 1 inch of water, slam the lid on and turn it right down for 15 minutes.
3.  Boil lentils in water, keep an eye on them, stir occasionally to stop them sticking and add more water if it goes too dry.
4.  Add fennel, cumin, coriander, chilli and turmeric to the softened onion.  Stir in and cook for a couple of minutes.
5.  Add peel diced carrot and potato to the onion spice mixture, stir in.  Add a cup of water, put the lid on a simmer gently for about 15 minutes - check the water level occasionally.  Add a teaspoon of garam masala and stir in.
6.  When the vegetables are nearly done chuck in a handful of frozen peas and put the lid back on for a few minutes.
7.  Make the tarka by heating coconut oil in a small pan - add mustard, cumin, fennel and coriander seeds and a few curry leaves.  Fry for a minute or so, and then pour over the lentils.
8.  Serve, scoff, save!

Veggie curry

This was very tasty, and very cheap (about 50p per portion I think), and with the current slightly challenging kitchen set up I really was quite pleased with it.

Olive oil
Leek
Mushrooms
Curry paste
Red lentils
Water
Baby spinach
Microwavable basmati rice
Natural yogurt

1.  Sautee chopped leek in olive oil, add chopped muchrooms.
2.  Stir in a spoonful of curry paste, and briefly fry.
3.  Add a big handful of red lentils, water and simmer for about 20 minutes, stirring occasionally - take the lid off if it is too wet when the lentils are nearly done, or add more water if it is getting too dry and in danger of sticking.
4.  When the lentils are done turn off the heat and stir in 2 big handfuls of baby spinach, stir in to wilt.
5.  Microwave rice following packet instructions.
6.  Serve, scoff ... add yogurt if you wish.

Shepherdless pie

A bit of an old favourite, really, so this is another version of not-cottage pie, there is another one here.  Basically its a lentil and veg casserole under a lovely mashed potato topping.  Delicious.

Potatoes
Olive oil
Onions
Garlic
Celery
Italian seasoning
Mushrooms
Lentils
Tomatoes
Veg stock
Mustard
Butter
Broccoli

1.  Peel and chop potatoes for mashing.
2.  Sautee onion and garlic in olive oil until soft, add whatever veg you are using eg. celery and mushrooms today, but often carrots, peppers, courgette, peas etc etc
3.  Add lentils and a lot of water/stock, simmer for a good while.
4.  Add fresh or tinned tomatoes and keep simmering.  Add whatever flavourings you fancy - this time it was an italian seasoning mix and a spoonful of mustard.
5.  Mash the potatoes with butter.
6.  Transfer the lentils to an oven dish, top with potato and bake until it starts going a bit golden.
7 Serve, with veg of your choice - we had steamed broccoli, scoff.

Celeraic, lentil and hazelnuts

Lovely autumnal vegetables all around, mix with with some tasty ingredients, and you can eat all sorts of delicious things - I think I read something along these lines by Ottolengi, but I wouldn't swear to it.  All ingredients available in Todmorden market (The Mediterranean Pantry, and the veg stalls)  Also, totally vegan.

Olive oil
Lemon
Celeriac
Carrots
Hazelnuts
Onion
Celery
Garlic
Green lentils
Vegetable stock
Dry white wine
Bay leaves
Thyme
Mustard
Baby spinach

1.  Peel the celeraic and carrots, cut into batons, spritz with lemon juice (to prevent discolouration of the celariac), toss in olive oil and roast for 45 minutes.
2.  Spread hazelnuts on a baking tray and roast for about 5-20 minutes.
3.  Put lentils on to boil with a couple of bay leaves and a spring of thyme.
4.  Sautee chopped onion and celery with crushed garlic in olive oil.
5.  When the lentils are nearly done (about 20 minutes), drain them and pick out the dry herbs.
6.  Toss the lentils into the onion mixture, with a splash of dry white wine and a cup of stock, simmer for a few minutes, so finish them off,  stir in a tablespoon of mild mustard.
7.  Turn the heat off under the lentils, stir in a big handful of baby spinach and let it wilt.
8.  Serve, put a bed of lentils on the plate, topple on the veg and sprinkle with roughly chopped roasted hazelnuts.
9.  Serve, scoff

Update - this made a fantastic soup zizzed up with some more veg stock then next day for lunch.

Curry night

Chicken korma (lactose free), veggie curry, dhal and rice ... it's not that difficult, just lots of ingredients. You need to soak the cashews, so put them in water in the morning.  I started with the chicken and veg curries, and then put the rice on to boil.  As soon as the chicken went in the oven put the lentils on for the dhal ... it all kinda came together in about 45 minutes.

Onions

Olive oil

Garlic

Chicken thighs

Tikka Massala paste

cinnamon

Cashew nuts

Mustard seeds

fennel seeds

cumin seeds

chili flakes

potatoes

Courgette

Mushrooms

Carrot

Tomatoes

Garam masala

Red lentils

Basmati rice

1.  Soak the cashew nuts for some hours, or boil them for a few minutes.  Zizz them up with approximately an equal quantity of water to nuts.

2.  Sautee onions in olive oil in 2 heavy pans - one for the chicken, one for the veggie curry.

3.  Add crushed garlic to both pots.

4.  Put the rice on to boil in a heavy pot, covered by water to 1 inch above the surface of the rice..

5.  Add turmeric and a tsp of tikka masala paste to the chicken pot, then the chicken pieces skin side down first.

6.  Add fennel seeds, cumin seeds, mustard seeds and chili flakes to the veggie pot.

7.  The add peeled diced potatoes, diced courgette, mushroom and carrot to the veggie pot.

8.  Turn the chicken over, sprinkle on 1/2 tsp cinnamon and pour in the cashew mixture.  Transfer to the oven.

9.  When the rice boils, slam a lid on it, and put it in the bottom of the oven.

10.  Add tomatoes, in pieces if whole and veg stock to the veggie curry, stir and simmer.

11.  Put red lentils and water on to boil for the dhal.

12.  When ready to serve make the tarka by frying cumin seeds, mustard seeds, chili and curry leaves, if you have them, in a little olive oil.  Pour this, sizzling over the dhal.

13.  Serve, scoff.

Vegan curry

It's British Nutrition Foundation Healthy Eating week, and World Meat Free Day - we also had leftover roast potatoes (unbelievably!) so, I fashioned together some vegan curry thingies.

Basmati rice
Red lentils
Onions
Garlic
Tikka masala paste
Olive oil
Black mustard seeds
Fennel seeds
Cumin seeds
Coriander seeds
Turmeric
Chilli flakes
Green beans
Mushrooms
Cauliflower
Tinned tomatoes
garam masala
Curry leaves
Cardomon pods
Chillis
Cumin seeds

Start the rice, then the dhal ... then the two curries - then go back to finish the dhal.

Rice

Put rice in a heavy pot, cover with cold water to an inch above the surface of the rice, stir once and bring to the boil.  Slam the lid on and turn right down. Leave for 20 minutes.

Dhal

Boil red lentils until they are gloop.  Just before serving stir in the tarka - hot olive oil, with curry leaves, cardamon pods, chllies and cumin seeds flash fried.

Bombay potatoes

Sautee chopped onion and garlic in olive oil, add a spoon of tikka masala paste and left over potatoes.  Stir around - add half a tin of chopped tomatoes and the same of water and leave to simmer.

Vegetable curry

Sautee chopped onion, crushed garlic and spices.  Add chopped vegetables - beans, mushrooms and cauliflower today ...  add half a tin of tomatoes and the same of water, lid on and simmer until veg are softer ... stir in garam masala to taste, add more tomatoes/water if needed.

Serve, scoff ...

Lentil spaghetti

If you've looked at this blog before you will know that we have a variety of dietary requirements in this household.  This lentil spaghetti was so good that the veg dodger had thirds!  Shocking!  It's gluten free, and vegan if you miss off the parmesan.

Olive oil
Leek
Garlic
Red pepper
Mushrooms
Butternut squash
Vegetable stock
Italian herbs
Semi-dried tomatoes
Tin chopped tomatoes
american mustard
tomato ketchup

Spaghetti  (gluten free for us)
parmesan

1.  Usual start, sautee leeks and garlic in olive oil, add italian herbs.
2.  After a few minutes add chopped butternut squash, red pepper and mushrooms.
3.  Add a cup of red lentils and a jug of vegetable stock.  Simmer ... and simmer, add more stock if it looks like it's going dry.
4.  At some point during the simmer ... and simmer ... add some chopped semi-dried tomatoes and a tin of chopped tomatoes ... simmer ..
5.  Squirt in a healthy splodge of american hotdog mustard and ketchup.  Simmer, as above.
6.  Boil spaghetti, according to packet instructions, drain.
7.  Serve, topped with shaved parmesan (and black pepper for me).

Cheap, cheerful and as mentioned above very welcomed by all, including veg dodgers.

Rice'n'dhal, with curried veg

Twas a cold and drizzly Sunday afternoon, and I didn't have so much inspiration, but I did have a fridge full of vegetables, which needed using before the next batch are delivered on Tuesday.  Also, some garlic and turmeric will help send the lurgy into the ether, finally.

Rice - cook using your chosen method - I bring to the boil in a cast iron pot and then transfer to a low oven to absorb the water.

Dhal

Red lentils
Olive oil
curry leaves
mustard seeds
coriander seeds
cumin seeds
chili flakes

1.  Boil the lentils until they are done.
2.  Make the tarka by heating the spices in oil - throw onto the cooked lentils - done....

Curried vegetables

Leeks
Garlic
Celery
Cumin seeds
Fennel seeds
turmeric
garam masala
vegetable stock
cabbage

1.  Sautee chopped leek and crushed garlic, add spices of your choice.
2.  Add chopped celery, continue to sautee until softenned a bit - then add veg stock and simmer.
3.  Add garam masala and shredded cabbage.  Simmer until veg is done.

Serve, scoff - delicious, comforting and very good for you.

Lentil ragu, neep and tattie mash

Good wholesome, stick to your ribs, comfort food.  I was going to steam some kale for the "leafy green" health benefits - but we're a bit kaled out - and surely this is healthy enough!

Olive oil
onion
garlic
carrots
celery
chilli flakes.
red pepper
lentils
tomato puree

potatoes
swede
soya spread

1.  Sautee onion in olive oil, add chopped celery and carrot and crushed garlic.
2. Add chopped red pepper, a sprinkle of chilli flakes and a handful of lentils (beluga in this case).
3.  Add about a pint of water, stir and simmer.  After a few minutes add a good squeeze of tomato puree - simmer until done - add more water if it looks like its going dry.
4.  Boil potatoes and swede - cut into even sized pieces, mash with soya spread and plenty of black pepper.

Lamb shish kebab, egg curry, dahl and pilau rice,

National Curry week: Day 4

Nick at Melling's Butchers in Todmorden's indoor market has all sorts of goodies to save you a bit of time, and help spice up your tea - including these great lamb shish kebabs.  You can also pick up most of the other ingredients from The Mediterranean Pantry, and other stalls indoors and veg outside.

There may be a fair old list of ingredients, but it's actually very easy.

Olive oil
Ghee
Onions
Garlic
Ginger
Tin tomatoes
Eggs

Basmati rice
Cardamon pods
Turmeric
Curry leaves
Fennel seeds
Chilli flakes
Mustard seeds
Chilli

1.  Drizzle the shish kebabs with olive oil and stick them in a medium-hot oven.  They'll be ready in about 30 minutes.
2,  Chop onion and fry in 2 lots of ghee - 1 for the rice, one for the egg curry.
3.  Boil lentils with a crushed clove of garlic.
4.  Add the rice to the onions, add cardamon pods, stir and then add water.  Boil, slam on lid and turn the heat down - let it cook while everything else finishes.
5.  To the other onions add crushed garlic and grated ginger - fennel and cumin seeds, a little chilli and some turmeric.  Stir around - then add a tin of chopped tomatoes and a splash of water.  Cook down gently.
6.  Boil the eggs for 10 minutes.  Keep an eye on the sauce, turn off the heat/add water if it gets too thick - if you like it really spicy you may wish to add garam masala.
7.  When the eggs are cooked, peel them - put the sauce on top.
8.  Make the tarka for the dhal - in olive oil quickly fry whole spices (coriander, fennel seeds, cumin seeds, mustard seeds,  slit chilli and curry leaves).  Pour over the cooked lentils.
9.  Serve, scoff.

Hake, on a bed of lentils

Paul the fish had beautiful hake today, so I adapted this from something I saw on the web - it might have been a Hairy Bikers thing.

All ingredients available from inside and outside Todmorden market.

The Mediterranean Pantry

Olive oil
Garlic
Lentils
Gluten free flour
Bouillon
Bay leaves
Mustard

Garry the veg

Onions
Carrots
Lemon
Spinach
Potatoes

Lots of places:  eggs

1.  Roast potatoes, in olive oil, in a hot oven for about an hour.
2.  Sautee chopped onion and carrot, with a little crushed garlic, in olive oil.
3.  When the onion is soft, add lentils - beluga in this case - but any small brown would be good.  Add stock made of bouillon, and bay leaves, cook until lentils are done.  Add more stock/water if required.
4.  Make lemon mayonnaise - whisk an egg yolk with 1/2 tsp dijon mustard and the juice of a lemon.  Slowly whisk in about a cup of light olive oil - it will thicken to a glossy mayonnaise.
5.  Dust the fish in flour, then dip into whisked egg.  Fry, in hot oil, for a few minutes...
6.  Serve, scoff ...

Dhal and rice, with mushroom curry.

Open fridge, shrug, shut fridge ... hmmmm onions and mushrooms - open fridge again, and get mushrooms and greek yogurt out - ahah!  curry it is then.

Rice
Red lentils
Spring onions
Garlic
Mushrooms
Curry spice mix
Chili flakes
cumin seeds
fennel seeds
coriander seeds
M
curry leaves
oil
Yogurt

1.  Cook rice - I use the adsorption method.  Rice in pot, add water to 1 inch over the surface, bring to boil, slam on the lid and turn right down.  Leave for 15 minutes.
2.  Dhal - boil lentils.  Make the tarka right at the end.
3.  For the curry sautee spring onions briefly in oil, add crushed garlic and a good pinch of spice mix, add sliced mushrooms.
4.  Tarka - to hot oil in a frying pan add a few curry spices and some curry leaves, and fry briefly.  Pour the hot crackling mixture straight onto the lentils.
5.  Finish the mushroom curry by taking it off the heat and stirring in a tablespoon of greek yogurt.

Serve with onion bahjis

Lentil stuffed mushrooms, mash and asparagus

Should I learn to be more poetic about my recipe titles?

This was very tasty - and the self declared lentil dodger had two helpings of the lentil mixture, so I take that as validation.

It takes about 40 minutes, start to finish.

Turn the oven on to medium high, about 180 - then start with the lentils and peeling the potatoes.

Lentils
Potatoes
Olive oil
Portobello mushrooms
Button mushrooms
Red pepper
Garlic
Mixed herbs
Vegetable stock
Chili flakes
Asparagus
Wholegrain mustard
Soya spread

1.  Put the lentils on to simmer.
2.  Peel the potatoes and boil - about 12-15 minutes.
3.  Slash the caps of the portobello mushrooms lightly, put them on a baking tray drizzled with olive oil, roast for about 15-20 minutes.
4.  Gently fry the red pepper, crushed garlic, chopped button mushrooms a pich of mixed herbs and a smallish pinch of chili flakes.
5.  When the veg are a bit soft add a little vegetable stock, and simmer.  When the lentils are done, stir them in with a teaspoon of good mustard.
6.  When the potatoes are done mash, adding soya spread to taste.  Put in an oven dish in the top of the oven to get a crispy top.
7.  Turn over the mushrooms, top with the lentil mix, return to the oven.
8.  Steam the asparagus.  10 minutes later - everything is done.
9.  Scoff, have seconds.

Carrot and cabbage curry, with dhal and rice

Open fridge, see ... not that much ... some spring onions, some carrots, mushrooms, tomatoes and half a cabbage, add some rice, lentils, garlic, spices and a paratha each ..faff about a bit and .... ta dah! dinner!

1.  Put 1 cup of rice and 2 cups of water in a pot.  Bring to the boil, lid on turn RIGHT down.
2.  Boil lentils.
3.  For the curry, start with curry spices (fennel seeds, cumin seeds, mustard seeds, tumeric) onions, garlic and some grated ginger - in olive oil.
4.  Add diced carrot and water/stock, simmer for a bit.
5.  Add chopped mushrooms, shredded carrots and halved cherry tomatoes.
6.  When nearly cooked add garam masala to taste.
7.  Prepare the tarka for the dhal ... in olive oil heat curry leaves, cardamon, a little chilli and cumin.
8.  Throw the tarka onto the dhal, fry the paratha on each side.

It was almost summer - so a summery dinner

It was a lovely sunny day in Tod - one of the very few we have had this year.  Infact, it seems to have been grey and wet since October with barely a break.  So, in honour of the improved weather, I choose to chuck together a summery type dinner.  It is, however, still Yorkshire, so an actual salad would have been too cold.

Once again, all ingredients available from Tod market ... from me in the Mediterranean Pantry:-



Olive oil
Garlic
Rice
Lentils
Greek salad seasoning
Calabrian fish crust mix

From Garry the veg:-

Onions
Spring onions
Green beans
Cherry tomatoes
Courgettes
Salad leaves

1.  Cook rice (1 cup rice, 2 cups water - bring to boil, lid on, turn right down and leave for 15 minutes).
2.  At the same time boil the lentils.
3.  Sautee spring onions and garlic in olive oil (quite a lot of olive oil), add a pinch of greek salad. seasoning.
4.  Add chopped beans and cherry tomatoes, Stir occassionally until its all cooked through, about 12 minutes.
5.  Meanwhile - put some calabrian fish crust mix in a bag - add sliced courgette.  Shake until all of the pieces are coated.  Fry these in a hot griddle pan, for a couple of minutes on each side.
6.  Finish the rice and lentils by frying onions in olive oil, then fold the rice and drained lentils through.
7.  Serve with salad leaves in a simple dressing (balsamic vinegar and olive oil for us).