Kitchari

(Vegan & vegetarian)

Serves 4 people for under £5 as a main course

• 100g Basmati rice • 200g Dried red split lentils • 4 tbsp Olive oil • 5cm ginger, finely grated • ¼ tsp ground black pepper 1. 2 tsp ground coriander • 2 tsp turmeric • 3 tsp cumin seeds • 1.2 litres hot vegetable stock, made with 1 stock cube • 200g pack broccoli, chopped • 25g pack coriander, roughly chopped • 1 red chilli, deseeded and finely chopped

Method

• Rinse the rice and lentils in a sieve under cold water until the water runs clear, then set aside • Heat half the oil in a frying pan and add the ginger, pepper, coriander, turmeric and 1 tsp of the cumin seeds

• Fry over a medium heat for 2 mins, stirring • Add the rice, lentils and stock, bring to a boil, then cover and simmer for 25 mins, until smooth and creamy, stirring often • Bring a small pan of water to the boil and add the broccoli

• Cook for 5 mins, drain, then stir through the kitchari, along with the chopped coriander

Season to taste

• Heat the remaining oil in a small frying pan, add the rest of the cumin seeds and cook for 30 seconds

• Ladle the kitchari into bowls, drizzle over the cumin oil and scatter the red chilli on top to finish

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(Gluten Free)

Serves 2 people for under £5 as a main course

Ingredients

• 4 Pork sausages • 400g Can chopped tomatoes • 160g Sliced curly kale • 400g Butter beans, drained and rinsed • 2-3 thyme sprigs, leaves picked (optional) • 1 tbsp olive oil

Method

• Preheat the oven to 200°C/fan 180°C/Gas 6 • Heat the olive oil in an ovenproof casserole dish or pan over a medium heat, then cook the sausages for 2-3 mins until browned all over • Set aside on a plate • Add the chopped tomatoes to the pan, then half fill the can with water and add that too

• Once bubbling, stir in the kale and cook until just starting to wilt • Add the butter beans and half the thyme, if using. Season, then return the sausages to the pan

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