• Olive oil
• 1 onion, chopped
• 2 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• Two 400g (14oz) cans chickpeas
• 450g (1 lb) ripe tomatoes, peeled and chopped (or canned if out of season)
• 1 litre (1 ¾ pts) chicken or vegetable stock
• 2 tablespons chopped fresh parsley
• Juice of about half a lemon,
• Salt and pepper.
• Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes.
• Stir in the cumin, cinnamon and ginger, then add half the chickpeas, the tomatoes and most of the stock, reserving about 200ml (7 fl oz). Bring to the boil, reduce the heat and simmer for about 5 minutes.
• Meanwhile, process the remaining chickpeas and reserved stock to a smooth purée in a food processor or blender.
• Stir the purée into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.
From Community. I was missing some of the leafy herbs, and I cheated by using canned beetroot, but the great thing about salads is that you can usually get away with messing with the ingredients a bit. I have included the original recipe in full below, so you can see how it’s supposed to be done.
2-3 tablespoons extra virgin olive oil
4 eschalots, thinly sliced
1 garlic clove, finely chopped
1 teaspoon sugar
2 teaspoons cumin seeds
Sea salt and black pepper
½ cup flat-leaf parsley leaves
½ cup dill fronds
½ cup coriander leaves
200g aged cheddar
1 cup baby spinach leaves
6 beetroots (750g)
2 cups white wine vinegar
4 cups water
1 cup caster sugar
1 cinnamon quill
1 star anise
1 fresh bay leaf
3 whole cloves
To pickle the beetroots, scrub and clean the beetroots well. Combine all the ingredients in a large stockpot. Stir and bring to a gentle boil over medium heat. Reduce the heat and simmer for 1 – 1 ½ hours until the beetroots are tender. When cool, peel the beetroots and cut into 2cm cubes.
Place the lentils in a saucepan and cover with plenty of cold water. Bring to the boil, turn down the heat and cook for 20-25 minutes or until just tender. Drain.
Heat the oil in a pan and add the eschalots, garlic, sugar and cumin and sauté until tender and starting to brown. While the lentils are still warm, stir through the eschalot mixture, along with a pinch of salt and pepper to taste.
Finely chop the parsley, dill and coriander. Break the cheddar into rough bite-sized chunks.
Spoon the lentils onto a plate and top with the pickled beetroot. Scatter over the spinach leaves, herbs and cheddar. Finish with a drizzle of oil and season well with salt and pepper.
Christmas mincemeat can be made well ahead of time and left in the fridge in a sterilised jar for months (the alcohol prevents it going off). It can then be used in classic Christmas recipes like mince pies and filo parcels.
• One medium-sized apple
• 200g (one cup) sultanas
• 200g (one cup) mixed fruit
• Rind and juice of half a lemon
• Rind of half an orange
• ½ cup brown sugar
• ½ teaspoon mixed spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• ¼ teaspoon grated nutmeg
• 3 tablespoons brandy, whisky or rum
• Cut the unpeeled apple into about twelve slices, discarding the core.
• Chop into pieces about the size of currants and sultanas.
• Add to a food processor, along with the sultanas, mixed fruit and the thinly peeled orange and lemon rinds (use a potato peeler for these).
• Process until the fruit is chopped fairly fine (but hasn’t turned to mush).
• Add the lemon juice along with all the remaining ingredients and process briefly until everything is combined.
• Spoon the mixture into sterilised jars. Pour a little extra brandy, whisky or rum over the surface, cover tightly, and store in a cool place.
I got the recipe for these incredibly moreish cookies from one of my sister’s friends – thanks Dani!
• ¼ cup / 60g butter
• ¾ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup pumpkin (mashed)
• 2 cups gluten-free flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon clove
• ¼ teaspoon ginger
• Cream butter and sugar.
• Beat eggs one at a time. Add vanilla and pumpkin.
• Mix dry ingredients together, then add wet ingredients.
• Drop spoonfuls onto baking paper.
• Bake for 15 minutes at 190°C/375°F.
We have a fruit juicer in my house and this cookie recipe is ideal for the leftover fruit pulp (waste not, want not). It’s also insanely easy.
• 1 egg
• 1 cup fruit pulp
• 1 cup sugar
• 1 tablespoon butter
• 1 cup chopped nuts
• 1 teaspoon soda
• 2 cups flour
• Half a teaspoon each of cloves, of nutmeg, and of cinnamon
• 1 cup raisins or currants
• Combine all the ingredients together, then use your hands to roll spoonful-sized chunks into balls. Place on a greased oven tray, and flatten with a fork (dipped in flour if needed).
• Bake at 175°C/350°F for 12-15 mins.