All posts tagged: Yellow split peas

Chickpea & Tomato Brunch Loaf, 16p [A Girl Called Jack]

This loaf first appeared in my first cookbook, A Girl Called Jack, and is a favourite weekend recipe of mine. It was based on a similar loaf from Economy Gastronomy, by Allegra McEvedy and Paul Merrett, using mashed chickpeas and sun dried tomatoes, but mine is, as ever, the more austere version. It is delightfully accidentally vegan, and robust enough for toasting, serving with a pile of grilled tomatoes or some kind of roasted red pepper dip. If you don’t finish it before it goes stale, the breadcrumbs make an excellent topping for a simple pasta dish, too. Makes 1 decent sized loaf, to serve 6 from 16p 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. All prices correct at the time of printing and are subject to change. 400g carton of chickpeas, 40p 1 tbsp oil, 2p (£1.10/1l) A pinch of …

Aubergine & Lentil Vindaloo

Tonight, after a few weeks of new-veganism, I knocked up this hottie in my little kitchen. (I should rewrite that, but I’m not going to.) I have been working my way through a list of curries recently, partly for my new book, Cooking On A Bootstrap, partly for a challenge, as I had a jokey conversation with a few friends on Instagram about doing ‘a year of curry’, and partly because there are so many things I enjoy but have never tried to cook myself. And so tonight, vindaloo. ***My apologies for not costing this already but I can barely keep my eyes open, it’s 2am here, but I wanted to share this before I forget it and it gets swept into ‘recipes I mean to blog’. Forgive me, I will do the forensics later. I delved into one of my curry bibles, Camellia Panjabi’s ’50 Great Curries of India’ and of course, there on page 102, was a vindaloo recipe. Admittedly with lamb, but I substitute lamb for aubergine in recipes as a rule, and I rolled …