Rinse the lentils thoroughly and place in saucepan on a medium heat. Once lentils have started to soften (around 10 mins at a rolling boil) add in the tin of tomatoes, tomato paste, two teaspoons of Worcester sauce, one flat teaspoon of hot English mustard and a heaped teaspoon of Italian herbs. Simmer for 15 mins and turn off heat.
Serve over pasta with a sprinkle of parmesan.
This sauce improves overnight so I will often make up a batch to do several meals. It works well for lasagne and as a tomato base for pizza.
Boil the eggs , place in cold water, bring to the boil and simmer for at least 10 minutes. Remove from pan and cool quickly in cold water.
Cook the rice. For Basmati rice place one cup of rice and two cups of cold water into the saucepan along with the lentils. Bring to the boil, cover with lid and turn heat down to lowest setting for 10 minutes.
Peel and chop eggs roughly.
Open and drain fish.
Add curry powder to butter and make a paste, mix into the cooked rice and add eggs and fish. Mix in the chopped parsley.
Kedgeree can be served immediately or kept warm in the oven, take care that it does not dry out. Can be refrigerated and served cold or reheated the next day.
Peel and chop garlic. Pour a tablespoon of olive oil into the pan and add garlic. Add to a medium heat.
Open and drain the potatoes – halve or quarter if required. Add to pan. Open and drain chickpeas and add to pan, stir thoroughly. Add in coconut milk, a heaped teaspoon of peanut butter, curry powder and chili. Add water if additional liquid is required. Stir thoroughly and cover until it reaches a rolling boil then reduce heat and simmer for 10 to 15 mins.
Serve with plain boiled or steamed rice in a bowl.
Place one tablespoon of olive oil in the frying pan.
Add garlic to cold oil and heat the pan. When garlic begins to brown add the onion and celery and fry until they start to soften. If you are adding in veggie sausage – cut to bite size and add to the pan – fry until brown on all sides.
Open tins of beans, tomato and potato – rinse the kidney beans thoroughly.
Add potatoes and stir to cover with oil. Fry until browning. Add in beans and tomatoes and tomato paste, two teaspoons of Worcester sauce and one heaped teaspoon of hot English mustard.
Stir thoroughly and lower heat. Simmer for 10 minutes and remove from heat.
Serve in a bowl. Optional – add a sprinkle of parmesan.
This is a hearty dish that can be increased to large proportions to serve a crowd. Chilli can be added with the garlic to add heat.
Mix one cup of plain flour with half a teaspoon of baking soda and a large pinch of salt.
Make a well in the middle of the flour and add in two tablespoons of cold water. Mix until the mixture forms a rough dough. Oil your hands to prevent the dough from sticking. Knead the dough into a bowl in the mixing bowl. Do not over handle as this will make the dough tough. Form the dough into a ball and leave in the mixing bowl.
Dampen one square of paper towel with vinegar and lay over the dough ball. Leave for 20 mins to prove.
Once proven pinch off a lump of dough about the size of a ping pong ball. Roll the lump into a ball.
Sprinkle a light covering of flour onto a clean, flat surface. Dust the rolling pin with flour and roll the ball into a round about 0.25 cm thick.
Heat the frying pan. You can add oil but this will make the bread oily. Using a dry pan will give a dryer bread.
Brush excess flour from the surface of the bread round and place in the pan one at a time. Shake the pan to move the bread around. Once browned on one side flip onto the other side. If you wish to cook later do not brown fully. Place into a bowl or basket lined with paper towel or a napkin and cover as each of the bread rounds are cooked.