1 cup of red lentils, rinsed
1 tin of plum tomatoes
1 onion, choppped
2 large potatoes, peeled and diced
1 sweet potato (or carrot) diced
2 sticks of celery, chopped
a handful of pasta
10 fresh sage leaves (or 1/2 a teaspoon of dried)
1 teaspoon of Vecon Stock or other stock of choice
handful of greens, chopped (we used kale)
salt to taste
Place the lentils in a large pan and cover with water. Bring to the boil and turn down to simmer. Prepare the vegetables and add to the pan with the tomatoes, pasta, stock and herbs – add more water if you need, if too thick. Cook at a low simmer until veg and pasta are tender, (probably about 20 minutes). Add the greens for the last couple of minutes of cooking time and season to taste.
If you’re looking for a Scottish dish to make for Burns night other than haggis*, these are very good – nothing like the English item of the same name and containing the somewhat surprising ingredient of potato (undetectable, is lovely fondant).
Basically you boil a small peeled potato, mash it and mix in as much icing sugar as it can take, which will be a lot. Roll out the fondant, cut into rectangles and leave to dry out for a few hours. Coat in melted chocolate, dip in dessicated coconut, toasted or not, and let set. There is a more detailed write up by Cat over on Modern Housewife
*note: do not serve the macaroons with neeps and tatties 😉
We will have been married 20 years this year… which causes me to reflect how far we’ve come, how much the world has changed in that time and to note the two items above. They were given to us as a wedding present by friends who I used to babysit for and here they are still with us, I don’t think any other dish we own has survived that long! The Cranks Recipe Book sparked my interest at once, as I had eaten in their restaurant in London while a student, and it called to mind lovely brick walls and earthenware plates of hearty soup (they now have one restaurant in Devon).
It really taught me to cook, being the only cookery title I had at the time (bit of a change there then) in our first flat that we loved so much. I was fairly clueless when it came to the culinary arts. I remember phoning my mum at times with questions such as ‘how do you cook a neep? I can’t even seem to cut it up’. With the book I learned to bake bread, make cakes and the wonderfully frugal crecy plate pie, prepare soups and casseroles got put in the dish 🙂 It influenced me in more subtle ways too. Being the one and only it got thoroughly read and I absorbed the health oriented nature of the pages, reading for example, how much adding fresh herbs enhanced the nutritional value of the food. I remember the excitement of planting up a small herb garden and reading more deeply into these subjects. Looking at it now I notice all the cheesy recipes but you could just use any one of the many vegan cheeses available now or leave it out altogether.
Bit different when we first went vegan – a vegan cookbook obtained from the library that shall remain nameless (mainly as I can’t remember it’s name, I think it was somewhat generic, but also I do not want to slander it as it may have had other redeeming recipes) was responsible for me making a vegan cheese out of marg and yeast extract 13 years ago – absolutely disgusting, totally foul!!
As for the dish, it still gets used though not as much anymore. The odd apple/rhubarb crumble is popped in it. I now favour my big Le Creuset that you can cook on the hob and in the oven with – very handy for making a sheperdess/red dragon pie base in and just putting mashed tatties on top and then into the oven it goes. I am very lucky to also have two similar cast iron AGA pans/casseroles given to us by another friend who had them sitting unwanted and unused in his garage, and these are my 3 usual dinner cooking pans now.
We’ve always been blessed with friendship 🙂 I am currently reading Walking to Greenham sent to me by a wonderful woman and friend… a fascinating book and I find myself contemplating the larger worldwide changing of the times. What will the next 20 years bring?
Based on a Jamie Oliver recipe this, we just veganised! Extra pictures of the various steps below.
1 vegan sponge cake, thinly sliced up (see cake page if you need a recipe)
some jam to spread on the cake
1 or 2 tubs of vegan ice cream – we used Swedish Glace Vanilla
a small bag of unsalted, shelled pistachio nuts
a handful of glace cherries
some dairy-free white chocolate buttons or chocolate drops a bar of good dark chocolate
Line a round pudding bowl with cake slices (leave some for the base) and spread a layer of jam over them. Get your other ingredients ready before taking the ice cream out of the freezer, then layer it up. A layer of ice cream, a sprinkling of nuts, ice cream, cherries, ice cream, buttons, ice cream then the last slices of cake on the base. Cling film the whole bowl really well and use a plate to press down and squash all the layers together well. Bung it in the freezer until you want to eat it (can be made weeks in advance). Place in the fridge for about an hour before removing from bowl (may have to run outside of bowl under hot tap, being careful not to wet the pudding!) and pouring the melted chocolate over the top (it sets fast on the cold bombe). Slice up and enjoy
Triple Chocolate Variant: use chocolate cake, and chocolate ice cream and maybe even chocolate spread though cherry or apricot jam would be good too
Wow. This is the best raw chocolate weve ever tasted. It’s totally smooth in texture which weve never experienced with raw choc before. Some of us girls sampled it together and it even went down well with one lady who usually prefers milk chocolate 🙂 The rich taste and heady smell enable this product to easily compete with expensive roasted brands. (Company website no longer functional, so maybe MULU is no more).