Dhal with Spiced Cabbage

Ingredients

• Lentils (Green, Red, Yellow)
• Bay Leaf
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Spice Paste (Cumin, Coriander, Fenugreek, Tomato Purée)
• Turmeric
• Carrot
• Green Beans
• Cherry Tomatoes
• Spring Onions
• Coriander Leaves

Spiced Cabbage:

• Leek
• Cabbage
• Ginger
• Garlic
• Chilli
• Coconut Milk

Method

1. Boil Lentils in water and Bay Leaf (15 mins)
2. Fry Mustard Seeds (1 min)
3. Add chopped Garlic, Ginger and Chilli (2 mins)
4. Add Spice Paste and continue to fry (5 mins)
5. Add Turmeric, Green Beans and finely chopped Carrot (2 mins)
6. Add Lentils and enough water to loosen the mixture, simmer (10 mins)
7. Stir in chopped Cherry Tomatoes and Spring Onions
8. For Spiced Cabbage, fry chopped Garlic, Ginger and Chilli (2 mins)
9. Add chopped Leek and Cabbage (10 mins)
10. Add Coconut Milk and simmer (5 mins)
11. Serve Dhal with spiced Cabbage and chopped Coriander sprinkled over

Pesto Stuffed Peppers

Ingredients

• Large Peppers
• Potatoes
• Feta Cheese
• Pesto (Basil, Pine Nuts, Garlic, Olive Oil, Parmesan Cheese, Lemon Juice)
• Rocket Leaves
• Cherry Tomatoes
• Couscous

Method

1. Par boil the cubed Potatoes (10 mins)
2. Halve and de-seed Peppers
3. Mix Potatoes, cubed Feta Cheese and Pesto
4. Stuff each Pepper half with the mixture
5. Bake @190C (40 mins)
6. Serve with Salad and Couscous

Mushroom Stew

Ingredients

• Dried Porcini Mushrooms
• Butter
• Onion
• Carrots
• Celery
• Mushrooms (Button or Chestnut)
• Garlic
• Vegetable Stock
• Parsley
• Dill

Dumplings:

• 100g Self Raising Flour
• 1/2 tsp Mustard
• 50g Vegetable Suet
• Parsley
• Dill

Method

1. Rehydrate Porcini Mushrooms in boiled water (30 mins)
2. Over low heat, melt Butter
3. Fry diced Onion, Carrot and Celery (10 mins)
4. Add Sliced Mushrooms and chopped Garlic and continue to fry (5 mins)
5. Add Porcini Mushrooms and their water (don’t add the grit that collects at the bottom)
6. Add Vegetable Stock and chopped Herbs and simmer (15 mins)
7. For the dumplings, mix Flour, Suet, Mustard, and Herbs together
8. Add a little water until the mixture comes together (careful not to over work)
9. Make small balls and drop into the stew, cover and simmer (15 mins)
10. Serve with nice Bread

Irish Coffee Cupcakes

Ingredients

• 140g Plain Flour
• 2 Eggs
• 1 tsp Baking Powder
• 1/4 tsp All Spice
• 1/4 tsp Cinnamon
• 160g Butter
• 85g Caster Sugar
• 110ml Coffee
• 6 tbsp Whisky

Icing:

• 1 tsp Vanilla
• 2 tsp Instant Coffee
• 3 tbsp Whisky
• 1115g Icing Sugar
• Coco Powder

Method

1. Mix Flour, Baking Powder, Spices and a pinch of Salt
2. In separate bowl, whisk Butter and Sugar until pale
3. Add Eggs to butter one at a time and continue to whisk
4. Mix Whiskey and Coffee together
5. Incorporate some Egg mixture into Flour, then some Whisky a little at a time until all the mixtures are well combined
6. Spoon into cupcake cases and Bake @180C (25 mins)
7. Mix Icing ingredients together and pour over Cupcakes
8. Serve with a little Coco Powder sprinkled over

Tuna and Salsa

Ingredients

• Tuna Steaks
• Tomatoes
• Coriander Leaves
• Mint Leave
• Spring Onions
• Black Olives
• Red Chilli
• Lemon Juice
• Lime Juice

Method

1. Chop Tomatoes and Spring Onions in small pieces
2. Finely chop Chilli, Coriander and Mint, add to the salsa
3. Slice the Olives and stir into the salsa
4. Add Lemon and Lime Juice and season well
5. Fry Tuna Steak on a high heat (keep pink in the middle)
6. Serve with plenty of Salsa

Green Bean Tart

Ingredients

• Filo Pastry
• 25g Butter
• Potatoes
• Green Beans
• Eggs
• Double Cream
• Nutmeg
• Lancashire Cheese

Method

1. Peal and boil the Potatoes (15 mins)
2. Par-boil the trimmed Green Beans (5 mins)
3. Layer a Filo sheet on a baking tray, brush with melted Butter
4. Repeat for several more sheets
5. Fold the edges over
6. In a bowl, beat Eggs, Double Cream, grated Cheese, a little Nutmeg and season well
7. Mash the Potatoes and add to the Egg mixture
8. Pour this into the center of the Filo sheets
9. Top with the Green Beans
10. Bake @190C (20 mins)
11. Serve with Salad

Cod with Tomato & Beans

Ingredients

• Cod
• Lemon Juice and Zest
• Anchovies
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Rosemary
• Runner Beans
• Green Beans
• Basil

Method

1. Gently fry Anchovies, Garlic and Tomato Purée in Olive Oil (5 mins)
2. Add the Chopped Tomatoes, Rosemary, Lemon Zest, trimmed Runner Beans and Green Beans
3. Add a little water if the mixture is too thick, simmer (20 mins)
4. Meanwhile fry the Cod in Oil and Butter (5 mins)
5. To serve, spoon the Bean mixture into a bowl, then layer the Cod on top
6. Sprinkle over Basil leaves and Lemon Juice

New Forest Donkeys

We found some furry friends in the New Forest by Hatchet Pond

Twice Baked Potatoes

Ingredients

• Large Baking Potatoes
• Gruyère Cheese
• Spring Onions
• Chives
• Crème Fraiche

Method

1. Prick Potatoes with a fork and bake @190C (~ 1 hour, until skin is crispy and center is soft)
2. Slice the Potatoes in half, and scoop out the middle
3. Mix with grated Gruyère, Chopped Spring Onions, Chives and Crème Fraiche
4. Spoon the mixture back into the skins and return to oven (15 mins)
5. Serve with Salad

Madras Sambal & Garlic Naan

Ingredients

• 200g Lentils (Red, Green, Yellow)
• 1/2 tsp Turmeric
• 2 Potatoes
• Handful of Green Beans
• 3tbsp Chickpeas
• Madras Paste (Chilli, Ginger Garlic, Coriander/Cumin/Fenureek/Mustard Seeds, Tomato Puree)
• 1 Onion

Naan:

• 5g Instant Yeast
• Milk
• 1 Egg
• 200g Plain Flour
• 1tsp Baking Powder
• 1tsp Salt
• 50g Butter
• 1 Garlic

Method

1. For Naan, sieve Flour, Baking Powder and Salt into bowl and mix
2. Add beaten Egg, Yeast and warmed Milk to bring the dough together (add plenty of Milk as the dough should be quite wet)
3. Knead the dough until soft and smooth – then leave in a warm place to rise
4. When doubled in size, roll out into a tear drop shape (1 cm thin)
5. Grill (on as high as it will go) until brown, flip it over and brown the other side
6. Fry chopped Garlic in Butter (1 min), then pour butter over grilled Naan
7. For curry, cover Lentils in Water and boil with Turmeric until soft (30 mins)
8. Cube and boil Potatoes until soft (20 mins)
9. Boil Green Beans until soft (5 mins)
10. Fry Onion and Madras Paste (5 mins)
11. Add Potatoes and continue to fry (5 mins)
12. Add Green Beans, Chickpeas and Lentils with the water they were cooked in and simmer (15 mins)
13. Add a little water if the mixture turns too dry (note: this is quite a dry curry though)