Recipes

All recipes serve 6 pax - scale when necessary 

TAGINE 

Onions x 3

Butternut squash 

Courgette x 4

Carrots x 4

Garlic x 3 cloves 

Spices - cinnamon, paprika, coriander 

Tins tomato x 2 

Salt 

Pepper 

Tomato purée 

Stock cubes x 2 (in cupboard)

Couscous 

Flaked almonds

Dry Apricots (in cupboard in jar)

 - prep veg by peeling + chopping butternut squash, carrots + courgettes. 

- Dice onions, finely chop garlic and chop veg chunky. Fry onions with 2 cinnamon sticks then add garlic then add the rest of the chopped veg 

- Add in Moroccan spices and stir - ground cinnamon, paprika & ground coriander & salt / pepper. 

- Add tinned toms x 2 and half a tube of tomato purée, then add stock water to cover veg. Simmer and stir often for 45mins, checking root veg is soft before serving. *Reduce if necessary by removing lid if it’s watery! 

- Soak couscous in bowl with a 1:1.5 ratio boiling water covered with a lid for 5 mins. Toast almond flakes lightly. Chop apricots to a fingernail size. Chop mint leaves. Season couscous and add juice of a lemon and toasted almond flakes, apricots and mint. 

    - Serve with Greek yogurt

MEXICAN BEANS 

Onions x 2

Garlic cloves x 2

Beans canned x 5

Mixed peppers 

Tinned toms x 2

Paprika 

Salt

Ground cumin 

- Dice onions, crush garlic, slice peppers. 

- Fry onions garlic and peppers, add table spoon paprika, table spoon of ground cumin, teaspoon salt. 

- Drain and add 5 cans kidney and black beans. Add two cans tinned cherry tomatoes. Lid on, simmer and stir for ten minutes. 

- Warm tortilla wraps in a dry pan

- Serve beans on warm wraps with sour creme, grated cheddar, fresh coriander, lime wedges and pickled pink onions!! 

PEA AND AUBERGINE CURRY

(Meera Sodha recipe)

3 x onions 

5 x tomatoes

5 x garlic cloves 

4 x aubergines 

Grape seed oil

Cumin seeds 1tsp

Tinned toms x 2

Tomato purée - half tube 

Chilli powder 1tsp

Turmeric powder 1tsp

Sugar 1.5tsp

Frozen peas (back freezer)

Basmati rice 

Coriander to serve 

This is a low and slow kinda cook vibe. 

Dice 2 onions. Chop 5 large tomatoes. Crush 5 garlic cloves. Roughly Chop 4 aubergines. 

Heat 2 tablespoon of grapeseed oil in cast iron pot and add 1 tsp cumin seeds for 30 secs then add onion. Cook gently until translucent (10 mins or so) then add garlic and cook for 2 mins. Add chopped tomatoes and 2 tbsp tomato puree. 

Lid on and cook for 5 mins then add 2 tsp salt, 1 tsp chilli powder, 1 tsp turmeric powder, 1.5 tsp sugar. 

Add aubergines, stir. Lid on and cook gently for 10 mins, until they’re soft and not leaking any water. Remove lid and cook for another few mins if still watery. 

When they’re cooked add peas and cook for 5 mins until soft. 

- Cook white basmati rice 1:1.5 ratio: 

Add 1:1.5 rice to cold water to a pot with lid and bring to a boil, then reduce to a light simmer for 10 mins or until water is fully absorbed. 

- Garnish with coriander / yogurt optional

VEG MAFÉ CURRY

Sweet potatoes x 4 large 

2 onions 

2 garlic cloves 

Aubergine x 3

Paprika 3 tsp

Smoked paprika 2 tsp

Cayenne pepper 1tsp

Limes x 2

Salt tsp

Half tub of Peanut butter crunchy (in our store cupboard)

1 tube tomato purée 

Stock cube x 2 

300ml hot water 

Rice 

Fresh Coriander to garnish 

- Chop onions chunky, crush garlic, Chop and peel sweet potato, chop eggplant all 1inch. 

- simmer onions and garlic in oil until lightly browned. Add paprika, smoked paprika, cayenne pepper and 1 tsp salt. Stir well then add 1 whole tube of tomato purée and half a large tub of chunky peanut butter. Add stock and water. Lid on and simmer until veg is tender. Add juice of 2 limes before serving.

- In meantime, Cook white basmati rice: Add 1:1.5 rice to cold water to a pot with lid and bring to a boil, then reduce to a light simmer for 10 mins or until water is fully absorbed. 

- Chop coriander and lime wedges to garnish.

RED LENTIL DAHL 

• 800 g red lentils

• 3 red onions

• 3 cloves of garlic

• ½ a thumb-size piece of ginger

• 2 courgette

• 5 medium ripe tomatoes

• 2 tsp salt

• 3 tsp ground cumin

• pinch of cayenne pepper

• 2 tsp ground turmeric

• 3 tsp medium curry powder

• 1 tsp freshly ground black pepper

• 4 tbsp tamari

• juice of 2 limes

• Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes

• Saute the onions, garlic and ginger in 4 tbsp of water in a large pan on a high heat for 5 minutes. Stir regularly, adding more water if they start to stick to the bottom of the pan. When the onions are soft, add the courgette, tomatoes and 1 tsp salt. Cover the pan and cook gently over a low heat for 5-10 minutes, stirring occasionally.

• Add the lentils, spices, tamari, lime juice, the remaining salt and 2 litres of water, and bring to the boil. Reduce to a low heat and simmer for 25 minutes, or until you are happy with the texture of the dahl. Stir regularly, as lentils have a tendency to stick

• Finely chop the coriander and sprinkle over the dahl. Serve with brown rice or toasted wholemeal pitta breads, cut into soldiers. Mango chutney is also a nice accompaniment