We usually observe the Italian tradition of eating lentils on New Year’s Day. Because of their resemblance to coins, lentils are thought to symbolise good fortune and prosperity. Worth a shot…;-)
Most often, I make Puy lentils simmered with carrots, onion and celery until soft, which I serve with sausages cooked under the grill. But sometimes I make lentil soup.
This lentil squash soup with turmeric is very different to my usual lemony red lentil soup. The addition of squash both softens and fortifies the slightly grainy texture of the lentils. Continue reading
This turmeric chicken dish was one of the first recipes I made when our new cooker was installed. I was so used to our almost fifty-year-old gas hob (recently condemned by the gas man) that I’d long adapted my cooking to its idiosyncracies. What a treat to cook on a hob that is actually level! To reduce a sauce in five minutes instead of fifteen!
This dish would be delicious whatever you cook it on. I served it with steamed couscous tossed with chopped herbs and feta cheese. The original recipe comes from the Five and Spice website, who adapted it from The New Persian Kitchen by Louisa Shafia. So I’ll cite them both – to give credit where credit is due. Continue reading