Ingredients

• 250g yellow split peas (or red lentils as a shortcut)
• 1 onion, chopped 1 tbsp olive oil
• 4 cloves of garlic, peeled and thinly sliced
• 1-2 red chillies, chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp salt
• 5 small plum tomatoes, quartered
• 700ml vegetable stock for yellow split peas, 500ml for red lentils
• 1 tsp garam masala

For the Tarka

• 2 tbsp butter (or coconut oil for vegans)
• 3 cloves of garlic, thinly sliced
• 1 tsp cumin seeds
• Fresh coriander leaves, to serve

Method:

1. Soak the yellow split peas in water for a few hours, then drain. Alternatively, use red lentils which don’t need pre-soaking and are much quicker to cook.
2. Soften the onion in a little oil for 10 minutes. Add the garlic, chopped chilli, all the ground spices except the garam masala and salt.
3. Give the mixture a stir, then add the tomatoes and soaked split peas or red lentils. Cover with the stock. Simmer the red lentil dal for 40 minutes.
4. For the yellow split pea dal, simmer for an hour on the hob, adding a splash of water if the dal becomes dry. Alternatively, once the split peas and stock have been added, cook the dal in a slow cooker or low oven at 130°c fan, covered, for 6 hours. Stir in the garam masala once cooked.
5. Finish by making the tarka. Melt the butter or coconut oil in a frying pan. Add the cumin seeds and garlic slices. The garlic will colour quickly so take the pan off the heat as soon as it starts to brown. Drizzle the tarka over the dal and serve with fresh coriander leaves.

Tip: I make cheat’s chapatis by warming tortilla wraps, then spreading over a little butter or coconut oil and sprinkling them with some nigella seeds.

Ingredients:

• 2 tbsp plain flour
• 1 tsp sea salt
• 1⁄4 tsp ground black pepper
• 1.5kg stewing steak (feather blade or beef shin are perfect for this)
• 3 tbsp groundnut oil
• 3 red onions, chopped
• 4 cloves of garlic, crushed
• 10cm fresh ginger, finely chopped
• 20g fresh coriander, finely chopped (stalks and leaves)
• 5 tbsp mirin (Chinese rice wine)
• 4 tbsp dark soy sauce
• 4 star anise
• 1 tbsp five spice
• 2 tsp brown sugar
• 500ml beef stock
• 1 red chilli, deseeded and thinly sliced

Method:

1. Season the flour with the salt and pepper. Cut the stewing steak into large chunks of about 10 by 5cm (this makes it easier to sear) and toss them in the seasoned flour.
2. Heat 2 tablespoons of the groundnut oil in a large casserole dish and colour the meat in batches, then set aside. Add the rest of the oil along with the onion, garlic, ginger and coriander. Cook for 5 minutes.
3. Return the meat to the dish with the mirin, soy sauce, star anise, five spice, brown sugar and beef stock. Give everything a stir, pop a lid on and cook for 4-5 hours in the oven at 130°c fan.
4. Alternatively, you can use a slow cooker on low and cook for 8 hours. With either method, stir the stew halfway through the cooking time.
5. Once the stew is ready shred the meat into bite-size pieces and top with the fresh chilli to serve.

Tip: Swap the beef for diced pork shoulder or chicken thighs. Follow the recipe above but substitute the beef stock for chicken stock. The pork will take 4 hours to cook, and the chicken thighs will need 3 hours.

Ingredients:

• 1 onion, halved
• 2 bay leaves
• 400ml milk
• 500g mixed fish (I used salmon, undyed smoked haddock and cod)
• 3 tbsp flour
• 50g butter
• 1 tsp Dijon mustard
• 100g raw king prawns (optional) 100g fresh spinach
• 50g frozen peas

For the topping:

• 1kg potatoes, peeled and cut into chunks
• 50g butter
• 400ml milk
• 50g grated cheddar
• Salt and pepper

Method:

1. Put the onion and bay leaves in a saucepan with the milk and simmer for 5 minutes. Lift out the onion and add the fish. Poach the fish for 5 minutes, then lift out and strain the milk into a jug to use for the white sauce.
2. Add the flour and butter to the same saucepan over a medium heat and whisk to make a roux. Whisk in the strained milk bit by bit until you have a smooth sauce, then stir in the mustard.
3. For the topping, boil the potatoes until soft then mash with the butter and milk. Stir in the cheese so that it melts. Season with salt and pepper to taste, then set aside.
4. Add the poached fish, raw prawns, fresh spinach and frozen peas to the white sauce. Stir to combine and then spoon the mixture into a pie dish.
5. Top the filling with the cheesy mash and bake the pie in a preheated oven at 180°c fan for 30 minutes.

Tip: The filling or whole pie can be batch cooked and frozen for another meal. The pie can be made and refrigerated for 24 hours too.

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