Lentil, pepper and spinach balti

Total time: 0:20 Level: Easy Serves: 4 people Ingredients 300 g. basmati rice 1 tbsp. vegetable oil 1 onion, chopped 1 red pepper, diced 100 g. balti curry paste 400 g. lentils, drained 400 g. chopped tomatoes 260 g. spinach Directions Boil the rice according to pack instructions, then drain well. Meanwhile, heat the oil in a large frying pan. Add the onion and pepper and fry for 4-5 minutes, until softened. Stir in the balti paste, lentils and chopped tomatoes and bring to the boil. Simmer for one minute, then add the…

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Thomasina Miers’ recipe for quail with runner beans and roast red pepper sauce

Iwas chatting to a chef friend recently about his three-month journey across Turkey and Syria, just before civil war broke out. The story of his trip reminded me of my own visits to Turkey, and of how deeply I had fallen in love with its food: fresh, light and vegetable-oriented, it ticked all my boxes – and still does. In particular, it reminded me of Turkish cuisine’s similarities with Mexican food, not least its carefree use of wild herbs and greens, and the popularity of red peppers. Tainted by their association with…

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