spicy lamb cutlets with lentil & rice pilaf

 

recently i was asked what a pilaf is – “a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth” according to wikipedia. i tend to make my pilafs with rice and love having them as an accompaniment to a roast (roasted tomato and fennel pilaf was a recent choice to accompany some slow-roasted lamb) or as a meal in the own right (my mackerel and spinach pilaf is a much loved favourite).

they are incredibly versatile, using up whatever you happen to have in and good served hot or just at room temperature (which makes them an ideal packed lunch option). 

adding protein to the pilaf is something i usually do with fish or meat but in this bill granger recipe he suggests lentils  which works really well. in fact the dish as a whole was great – the lamb cutlets are marinated with a mix of spices and the accompanying tomato sauce is spiked with ginger, chilli and garlic. perfect, with some flat breads, as a cosy supper when you need something comforting but still want to be reminded of summer’s light days and fresh flavours.

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lentil soup

this lentil soup is an old favourite – comfort food from the days when i was a poor student, a vegetarian (over 10 years ago) and the days when i was still learning to love lentils and beans.

it is a recipe from rose elliott’s bean book, a cookery book which i remember my mum using when i was a child and which i still turn to.

this lentil soup is very traditional and comforting with the gentle flavours of onion, carrot and red lentils. it is lifted, however, by a squeeze of lemon juice and, if you’re feeling a bit more decadent than i was on an austere january day, it is lovely with yoghurt swirled through or, as rose elliott suggests, curried croutons.

if you want to lift the flavours further, stir a teaspoon of thai curry paste in with the onions and add some chopped coriander when you serve it.

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roast squash with lentils and toasted goat's cheese

 

i know autumn has arrived when squashes and pumpkins appear in the shops and markets. i love trying different types and took full advantage of a recent offer for a mixed selection in my vegetable box.

the gem squash will be boiled and mashed with lots of butter, salt and pepper. i roasted the onion squash for a chorizo, bean and squash salad (similar to this) and the acorn squash was used in a wonderfully simple and very delicious meal of roast squash with lentils and goat’s cheese.

 the acorn squash has a thin skin which means you don’t need to peel it before roasting and eating (this is true for onion and butternut squash as well) and the sweetness contrasts wonderfully with earthy puy lentils and rich tangy goats cheese. i served this with a green salad on the side.

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pea, courgette and lentil salad

this salad has been a godsend for helping me make my way through the courgettes we have been growing, as well as the occasional few which make their way into my vegetable box from food4london.

there isn’t a recipe as such as it’s all about using up what you have in but, broadly, i make it like this – cook some puy lentils, adding a bay leaf to the cooking water/stock (or you could use tinned, rinse them well and then rinse with boiling water so they warm through). add some olive oil, lemon juice and mustard to the warm lentils to create a dressing – the heat of the lentils means they will absorb the dressing flavours more effectively.

cut the courgette into chunks and fry over a low heat in some melted butter until they are just cooked through. while the courgette is cooking, pod your peas and add them to the courgette pan so that some will be cooked and others still raw, adding a nice textural contrast. when the courgette is sufficiently cooked, add salt, freshly ground black pepper, shredded basil and a bit more lemon juice. mix this with the lentils and that’s it. unless of course you fancy oomphing it up with feta or goats cheese.

it keeps well and is good for packed lunches.

stuffed marrow

i’m still loving my puy lentil and mushroom ragu and finding it very versatile. as well as being great with spaghetti or in a lasagne it works well as a stuffing for various vegetables.

this marrow was simply filled with the ragu and topped with lots of grated cheddar before being roasted until the marrow was cooked through and the ragu and cheese bubbling away. if you think marrow is bland, try this way of serving it.