Lentil and pepper curry served with rice
Wild garlic and cheddar muffin
Harvest of the day: coriander, parsley, wild garlic
Lentil and pepper curry (x4)
- 180g lentils
- 250g roasted peppers
- 1 tin coconut milk
- 1 bunch coriander
- 2tbsp curry powder
- Cook the lentil in a pot with 60 cl of water for 25 min
- Slice pepper and add to the pot with the coconut milk and the curry powder.
- Salt and pepper to taste
- Add chopped coriander before serving
- 225g self raising flour, plus extra for dusting
- 1 tsp baking powder
- 50g salted butter, chilled & cut into cubes
- 100g smoked cheddar cheese, grated, or cheese of choice
- 150ml milk, plus extra for brushing
- 30g dehydrated sun-dried tomatoes, finely chopped
- 30g wild garlic, washed & finely chopped
- Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.
- In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.
- Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.
- Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.
- Dust a clean work surface with a little flour, then tip the dough out of the bowl onto it. Using your hands, gently bring the mixture together.
- Pat down the dough until you have a square that is 2-3 cm tall. If the dough is sticking to your work surface, dust with a little more flour.
- Use a cookie cutter to cut the scones and place them on the prepared baking tray. Press remaining trimmings together without overmixing and repeat the process until you have used all of the dough. Alternatively, you can cut the dough with a knife into squares.
- Brush each scone with milk and sprinkle over the remaining cheese. If you wish, add a wild garlic leaf on top to garnish.
- Bake for 12-15 minutes or until well risen and a lovely golden-brown colour on top. Leave to cool on a wire rack or enjoy straight from the oven with lots of butter!
Courgette muffins (x6)
- 170 g courgette grated (about 1 medium courgette)
- 160 g light brown sugar
- 125 ml olive oil
- 1 teaspoon vanilla
- 1 large egg
- 120 g plain flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon bicarb soda
- 1 lemon zest only
- Preheat the oven to 170ºC and grease a muffin tin with butter or non-stick cooking spray and dust lightly with flour.
- In a medium bowl, mix the olive oil, sugar, lemon zest, vanilla and egg.
- Grate the courgette using the medium side of a cheese grater. Squeeze the excess water out of the courgettes over the sink and add to the bowl. Mix the ingredients well. A wooden spoon is all you need.
- Mix in the dry ingredients- the flour, salt, baking powder and bicarb of soda. No need to sift everything together.
- Pour the muffin mix between the cups of the muffin tin. Each cup should weigh between 75-85g.
- Bake in the preheated oven for 15 minutes and check them. My oven runs a little on the cool side so I had to add an extra 8 minutes. Check the muffins after 15 minutes. If they need more time, keep checking after every 5 minutes. When the muffins are fully baked take them out and leave them to cool for about 5 minutes in the tin before turning them out to finish cooling on a wire rack.