War Cry Kitchen

SERVES 3 Lentil and sausage casserole

INGREDIENTS METHOD

2tbsp olive oil 6 pork sausages 1 red onion, sliced 2 carrots, peeled and sliced 1 red pepper, cored, seeded and chopped Salt and freshly ground black pepper 2tsp paprika 1tsp dried oregano 250g green lentils 300g passata 700ml vegetable stock Handful flat-leaf parsley Preheat the oven to 180C/350F/Gas Mark 4. Heat 1tbsp olive oil in a large sauté pan over a moderate heat until hot. Prick the sausages all over with a fork, then brown in the oil, turning from time to time, until golden all over. Remove from the pan and place in a rectangular baking dish. Heat the remaining oil in the pan, then add the red onion, carrots, red pepper and a pinch of salt, sautéing for 4-5 minutes. Stir in the paprika, oregano, lentils, passata and stock. Bring to the boil, stirring frequently. Once boiled, pour the mixture over the sausages and cover the baking dish with aluminium foil. Bake for 35-45 minutes, until the lentils are soft to the bite and have absorbed some of the stock and passata. Remove from the oven and adjust the seasoning to taste with more salt and some pepper. Allow to stand for 5 minutes before serving with a garnish of parsley.

SERVES 4 Apple and blackberry crumble

INGREDIENTS 500g dessert apples, peeled, quartered and cored 300g blackberries 50ml apple juice 4tbsp white sugar 100g butter 100g brown sugar 50g flour 75g ground almonds 120g hazelnuts, chopped 5tbsp rolled oats METHOD Preheat the oven to 200C/400F/ Gas Mark 6. Put the apples and blackberries in an ovenproof dish, then pour over the apple juice and the white sugar. To make the crumble, place the butter, brown sugar, flour and almonds in a food processor and pulse until the mixture resembles breadcrumbs, then mix in the hazelnuts and oats. Sprinkle the crumble over the fruit and bake in the oven for 20-25 minutes.

Matthew 5:7 (Good News Bible)