Coconut Vegetable Dhal Soup (v)

We eat a lot of soup. It’s tasty, nourishing and you can hide all sorts in it. This used up some leftover sweet potatoes and some sad celery as well as delivering a nutritional hit from the red lentils. Freeze some if you have leftovers. It’s a warm and comforting hug in a bowl.

Coconut Vegetable Dhal Soup

For six portions you need:

  • 1 swede, peeled and cut into small dice
  • 1 sweet potato, peeled and chopped
  • 1 leek, washed and sliced
  • 3 sticks celery, sliced
  • 1 tbsp olive oil
  • 1 can coconut milk
  • 1 cup red lentils
  • 1-1.5 litres vegetable stock (more or less depending on how thick you want the soup)
  • Salt and pepper
  • 2 tsp medium curry powder
  • Toasted mixed seeds
  • Fresh coriander
  1. Begin by sautéing the vegetables in the oil for 5-10 mins.
  2. Add the lentils and curry powder and mix well.
  3. Add the coconut milk and stock. Bring to the boil then reduce to a simmer, cover and cook gently for 20 mins.
  4. Blitz the soup with a stick blender, season to taste and serve garnished with the seeds and coriander.

Baked Goats Cheese with Chilli and Onion Marmalade

  
Quick. Easy. Delicious. The perfect Friday night antidote to a full on working week and a craving for takeaway! The salad was homegrown too, our first harvest from our new greenhouse. 

For three portions you need

  • Two mini goats cheese logs
  • Two bake at home baguettes
  • 1/2 jar red onion marmalade (you can make your own natch, but this is a super speedy quick recipe)
  • Olive oil
  • Dried chilli flakes
  • Salad and dressing to serve

Start by slicing the baguettes on the diagonal to make twelve slices of equal thickness. Slice the cheese into twelve slices. 

Spread 1tsp of onion marmalade onto each slice and top with a disc of cheese. Drizzle over a little oil and sprinkle with the chilli as hot as you dare! 

Bake in a hot oven for 12-15 min until the bread is crisp and brown and the cheese is cooked. Serve with salad and enjoy. 

Cinnamon and Nutmeg Apple Breadcrumb Pudding

A brilliant way to use up stale bread and dodgy apples by turning them into a nourishing and comforting pudding. This is based on a recipe in River Cottage Everyday.

For 4-6 portions you need
50g butter
6 dessert apples, peeled, cored and cut into wedges
100g caster sugar
175g freshly soft breadcrumbs
4 eggs
400ml milk
Nutmeg, vanilla paste and ground cinnamon

Heat the milk to boiling point. Meanwhile mix the eggs, nutmeg, cinnamon and vanilla (1tsp of each) and 75g of the sugar in a bowl. Once the milk is hot, slowly pour into the egg mixture, whisking all the time, to make a thin custard. Add the breadcrumbs to the mix and set aside to steep.

Heat the butter in a pan and add the apple wedges and remaining sugar. Continue cooking until the apples are glazed.

Pour into a baking dish in a single layer:

Cover with the eggy, milky breadcrumb mixture:

And bake in a hot oven for 30 mins until it’s set but still slightly wobbly in the middle. Serve hot, warm or cold and with or without a bug fat dollop of jam. Lovely and comforting.