RECIPE CORNER

COMPETITION WINNER

Turkish Red Lentil Soup

Thank you to everyone who entered our recipe competition.

After much consideration, the winner is this delicious-looking Turkish Red Lentil Soup from food blogger Prerna Gupta!

Congratulations Prerna!

VEGAN & GLUTEN-FREE

Serves: 4-5 (if served as starter)

INGREDIENTS:

2 tablespoons olive oil

2 medium sized onions chopped finely

3 garlic cloves chopped

1 medium sized carrot diced 1 cup red lentils washed

1 teaspoon paprika ( Paprika is made by grinding dried red bell peppers, it adds flavor and colour to the dish)

1 /2 tsp roasted cumin powder

1 tsp dried mint

1/4 tsp red pepper flakes (or more if you want it more spicy)

1/4 cup tomato paste or puree

5 cups water

1 vegetable stock cube

Salt according to taste.

1/4 tsp sumac – optional. Lemon juice can be used instead.

For garnishing: a few mint leaves or sumac

To serve: Lemon wedges and bread of your choice.

METHOD:

1. In a pressure cooker or pan, heat oil over medium-high heat, add onions and saute for 2-3 minutes.

2. Add garlic and fry until garlic starts to get a little golden on edges, then add the carrot.

3. Stir in paprika, cumin powder and hot pepper flakes.

4. Add tomato paste after 1 minute.

5. Next, add the lentils and stir everything together so the tomato paste and spices combine with lentils. ( if you don't have a pressure cooker , cook in a pan on medium flame until cooked ).

6. Crumble stock cube in it with your hand or dissolve the cube in 1/2 cup of warm water and add to the lentil spice mixture.

7. Add salt , be careful as stock cube contains salt as well.

8. Add 5 cups of water and pressure cook it for 2 whistles.

9. Open the cooker/ take pan off heat when all the steam is released and use a hand blender to blend the soup to a smooth consistency ( or to a desired consistency)

10. Put it back on medium high heat, add mint leaves and lime juice/sumac and simmer for 2-3 minutes.

11. Taste for seasonings and add salt or lime juice if necessary .

12. Remove from heat and sprinkle some sumac on it.

13.You can sprinkle some red chilli flakes and sunflower seeds on it as well !

14. Serve with lemon wedges and fresh mint leaves. Enjoy with crusty sourdough bread!

We hope you enjoy cooking this delicious dish, if you decide to make it, give us a shout on social media with your pictures of it!

Runner-up:

Bengali Pumpkin Curry

Congratulations to Jayshree Mukherjee-Jones for this wonderful vegan curry!

INGREDIENTS:

2 cups sweet pumpkin or squash (small one)

2 cups of potatoes chopped can keep the skin or peel the potatoes (Please ensure the potatoes and pumpkin or squash are chopped the same size)

1 tin of chickpeas (drained)

1 dried red chilli

1 teaspoon cumin seeds

1/2 inch ginger grated

1 teaspoon cumin powder.

1/2 teaspoon garam masala (I use homemade)

1/2 teaspoon turmeric

1/2 teaspoon sugar

Salt to taste

METHOD:

1. Peel and chop the pumpkin or the squash and the potatoes (as mentioned above if you wish to keep the skin on the potatoes)

2. Soak all the vegetables in cold water. In a wok or a deep pan add the sunflower oil then add the cumin and the dried chill make sure the cumin and chilli have started cooking before adding the grated ginger.

3. Cook for 2 mins then add pumpkin and potatoes (drained of course and save the water).

4. Cook for 5 mins on medium heat so it does not burn or cook too fast you can then add the drained chickpeas and cook for 5 mins and stir occasionally.

5. Then add the turmeric, sugar, and cumin powder.

6. Mix all the spices and pumpkin together and then add salt (you decide how much you like). Cover and cook until the potatoes and pumpkin are soft. Mash a few to give it a bit of different texture.

7. Add the garam masala and serve with puris or for a healthy option Rotis.

Let us know if you give this recipe a go by tagging us on social media!

How to: Make Plum Gin

This is the perfect festive tipple to make for yourself or as a gift for someone else!

INGREDIENTS:

600g ripe plums

150 - 200g caster sugar

1L gin (preferably London Dry)

METHOD:

1. Wash the plums, remove any leaves & stalks. Pierce the plums all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar (about 2 litres) with a wide neck – the plums should easily fit inside.

2. Sprinkle over 150g sugar & add the gin (reserve the gin bottle if you’re planning to decant the plum gin back into it later). Seal the lid & give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake every few days for the first week or so to mix everything together & dissolve the sugar.

3. Check the flavour after a month & continue to infuse if you prefer a stronger flavour – it can be left for up to three months. Or, add another 50g sugar & leave for two or three weeks if you prefer it sweeter. When you’re happy with the flavour, strain the gin through a fine mesh cloth or muslin into a clean bottle & discard the fruit (you can also eat the boozy plums alongside sponge cakes or ice cream).