All posts tagged: Pitta bread

Lentil & Spinach Daal, 37p

So, if you’ve made the Beetroot, Feta and Lentil salad that I kicked off my Guardian recipe column with – or you have some lentils and spinach still kicking about, here’s a recipe for a quick warming winter dinner. It’s easy and filling – I love mine with pitta breads dunked in… Serves two at 37p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase. 1 onion, 5p (54p/1kg) 1 red chilli or pinch of dried flakes, 1p (£1.15/100g) 1 tbsp oil, 2p (£1.10/1l) 2 tsp cumin or turmeric, or a tsp each if you have them, 3p (£1.15/100g) 100g red split lentils, 18p (£1.80/kg) 1 stock cube, 3p  200ml water 200ml natural yoghurt, 16p (80p/1kg) 130g spinach, 22p (£1.50/900g) 1 tbsp lemon juice, 3p First, peel and finely slice the onion, and finely chop the chilli, and add to a large frying pan …

Tw*tbreads, 4p

I joke that ninety-seven percent of the spontaneous conversations that my friends start with me – especially mid afternoon or early in the evening – are panicked cookery conundrums, photographs of burned pans, musings about what to have for dinner based on photographs of their kitchen cupboards, or emergency cake queries. This afternoon was no exception. It started off innocently enough, as a dear friend sent a photograph of my tomatoey baba ghanoush recipe, announcing she was going to attempt to make it. This, you understand, is code for ‘please put your phone notifications on LOUD, because I’m going to need you’. I know how this goes by now. Four minutes passed before she was hinting for some kind of easy bread recipe to go with it. I hunted through my archives and found a flatbread recipe I had written for the Cook For Syria cookbook last year. ‘I’ll simplify it for you,’ I said. ‘Flatbread for tw*ts.’ (Yes, this is how we speak to one another. No, you were never supposed to know.) ‘TW*TBREAD!’. And so, the …

Beetballs, 6p

These beetballs are based on a beetroot burger recipe from Lee Watson’s incredible vegan recipe book, Peace And Parsnips. If you follow my social media, you might have seen me evangelise about this book once or twice; in fact, such is my vim and vigour for this beautiful culinary bible that I put it on the desks of the country’s best food magazine with an insistence that they read it first out of the hundreds of books piled on their desks. I have given copies to friends, new and old vegans alike, carnivores, and today thrust my own copy at my friend Jane with corners folded down and jabbing a finger at the photos asking her how she could refuse a beetroot burger from a man who looks like Jesus himself. So thankyou, Lee, for the inspiration for these beetballs – I started off making your burgers and got carried away – so apologies that they aren’t in their original carnation, but here we are. For a gluten-free version, simply replace the slice of bread …

Carrot Ribbon Pasta, 30p

This recipe was one of my favourite, simple ones from my first cookbook, A Girl Called Jack. Originally borne of a way to use up a bulk-buy bag of carrots (in the days before the guinea pig!), and to make veg exciting for a then two-year-old boy, it’s a simple, bright staple in my home today. In fact, I’ve just had it for my lunch. It’s beautiful, simple and delightful, and can be enjoyed all year round. Use whatever herbs you have to hand for the green sauce, I usually like basil or parsley in this one, but the Chief Herb Buyer in our house accidentally bought a ton of dill last week for a cooking project, and I’m reluctant to buy anything else until I’ve made a dent in the dill mountain in the fridge. Turns out it’s really yummy with dill, but if you don’t have it in or won’t use it in a week or two, don’t buy it specially – stick to a failsafe herb that’s easier to use up, like …