Goat Milk

It is a simple dish, but its flavours and textures are the heroes. The earthy sweet beetroot partners with salty blue cheese extraordinarily well.

Pearled spelt is a grain that can be used a lot like pearl barley or bulgur.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour  Cooking time, Serves 4.

Ingredients:

• 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled
• 200g/7oz #ad pearled spelt
• 3 tbsp live plain #ad yoghurt
• 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
• 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish
• 1 lemon, juice only
• 1 tbsp extra virgin olive oil
• handful walnuts, roughly chopped and toasted
• salt and freshly ground black pepper

Directions:

• Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.
• Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste.
• Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs.

*Recipe Tips

The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become.

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Sweet, tangy and earthy flavors combine in this delicious vegetarian lentil stew.

Walnuts add texture and crunch to this dish. Pair them with goats’ cheese and a drizzle of olive oil.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour Cooking time, Serves 4.

Ingredients:

• 100g/3½oz soft goats’ cheese #ad
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, crushed
• 1 bay leaf
• few sprigs oregano
• 300g/10½ oz Spanish pardina lentils or other green lentils
• 600ml/20fl oz fresh vegetable stock
• 2 ripe vine tomatoes, skins removed and chopped
• 75g/2½oz caster sugar
• handful shelled walnuts #ad

For the dressing

• 3 tbsp olive oil
• 1 tbsp sherry vinegar
• ½ tsp finely chopped chives
• ½ tsp finely chopped mint

Directions:

• Heat the olive oil in a sauté pan over a medium-low heat and gently fry the onion, carrot and celery for 15 minutes, or until soft. Add the garlic and fry for another minute, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes, or until the lentils are starting to break down and make a lovely thick sauce.
• Meanwhile, line a baking tray with baking paper. Put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes, or until you have a golden-brown caramel, then add the walnuts and mix together to coat. Tip the walnuts onto the prepared tray and leave to cool.
• To make the dressing, mix the ingredients together in a bowl.
• To serve, spoon the lentils into four warmed bowls, add a scoop of goats’ cheese #ad to each bowl, then top with the caramelised walnuts and some dressing.

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Happy Diwali !

This recipe to eat during Diwali is divine! Sweet and savory snack for munching on throughout the celebrations.

This is not carrot cake. Here I fry my carrots instead. It is an easy vegetarian stater.

This recipe requires less than 30 mins Preparation time, 10 to 30 mins Cooking time, Serves 4.

Ingredients:

For the bhajis

• 150g/5½oz carrots, grated
• 150g/5½oz parsnips, grated
• 120g/4½oz gram flour
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp salt
• 2 free-range eggs, beaten
• 5–2 litres/2¾–3½ pints oil, for frying

For the chutney

• large handful fresh coriander (approx. 50g/1¾oz)
• 3 fresh green chillies
• 3 tbsp lemon juice
• 1 tsp olive oil
• ½ tsp salt
• 1 tsp caster sugar

Directions:

• For the bhajis, put the carrots, parsnips, gram flour, cumin, curry powder, ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
• Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
• Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches, drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes, turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
• To make the chutney, put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.

*Recipe tips

These can be cooled, placed in a ziplock bag and frozen. Reheat in a warm oven.

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