Moroccan Chickpea, Lentil and Spinach Stew

Ingredients:
1 onion, sliced
2 cloves garlic
2cm fresh ginger, finely chopped
1 carrot, diced
1/2 tsp turmeric
1/2 tsp crushed chilli
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp cinnamon
400g chopped tomatoes
800ml vegetable stock
150g red lentils
150g green lentils
420g can chickpeas, drained
200g spinach

Method:
1. Heat oil in a large pan - fry the onion until it begins to brown, add the garlic and ginger and cook for a further 2 minutes.
2. Add carrot and spices and stir well to coat the vegetables - cook for 2 minutes until you can smell the spices.
3. Add the tomatoes, stock and lentils - cook over a moderate heat for 30 minutes until the lentils have softened.
4. Add the chickpeas and spinach and heat through.
5. Serve with toasted pitta bread or brown rice.

Status
Untried, but might make it tomorrow!

Pan Haggerty

Ingredients
675g firm-fleshed potatoes (Desiree or Maris Piper)
Butter / olive oil
2 onions, thinly sliced
100g grated cheddar cheese
Salt and pepper

Method:
1. Peel potatoes and slice thinly on a mandolin or with a sharp knife
2. Heat the butter / oil in a heavy based pan - cover the base with a layer of potatoes, add a layer of onions, and one of grated cheese, seasoning generously.
3. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.
4. Cover the pan tightly with tin foil, and cook over a very low heat for 45 minutes to 1 hour until the potatoes on top are just cooked through.
5. Place the pan under a pre-heated grill for 2-3 minutes to brown - serve from the pan.

Status
Not tried yet - sounds yummy.

Apple and Spice Tea Loaf

Ingredients:
175g butter
175g light muscovado sugar
3 large eggs
1 eating apple, half grated / half sliced thinly
1 tsp vanilla extract
200g mixed dried fruit
85g ground almonds
1 tsp baking powder
175g plain flour
1 tsp cinnamon
1/2 tsp nutmeg
Lemon or orange juice
1 tbsp apricot jam

Method:
1. Preheat oven to 160C and line a 2lb loaf tin.
2. Beat together butter and sugar, then beat in eggs and add the grated apple, vanilla, dried fruit and ground almonds.
3. Mix the baking powder, flour and spices together with a pinch of salt - fold into the fruit mix.
4. Spoon mix into the tin, top with thinly sliced apple tossed in lemon or orange juice, and sprinkle with a teaspoon of sugar.
5. Bake for 45 minutes - then cover with foil, turn oven temperature down and cook for a further 45 minutes until a skewer comes out clean.  Glaze with apricot jam.
6. Serve sliced with butter - can be frozen for up to a month.

Status
Untried

Turmeric Flatbreads

Ingredients
125g gram flour
4 tsp turmeric
1.5 tsp cumin
Pinch of salt
200ml water

Method
1. Sift flour and spices into a bowl - mix into a smooth paste with the water.
2. Leave for at least an hour - then fry in a little oil - one ladle per flatbread.
3. Can keep in fridge for a few days wrapped in clingfilm.

Status
Made lots - recipe makes 4 flatbreads.