1ltr vegetable stock 1ltr water (to top up lentils if needed) 300ml double cream 100ml tomato puree Juice½ lemon (20ml) 300ml white wine 2 tbsp olive oil
For the fritters: 200g spinach leaves, chopped 20g fresh sage leaves, finely chopped 200g flour 300ml semi-skimmed milk 1 tbsp baking powder Extra virgin olive oil
For the creamed lentils:
1 Chop the garlic and finely dice the onion, celery and carrot (the vegetables should be the same size as the lentils).
2 Gently heat in a large saucepan 50ml olive oil and sweat the vegetables for 5 minutes, add the bay leaves and thyme.
3 Next add the washed lentils and cook for a further 5 minutes, stirring almost constantly, then add the white wine.
WHOLEGRAIN HOTPOT
Including more wholegrain foods in your diet can lower your risk of heart disease and help you maintain a trim figure but if you’re anything like me you'll find whole grains like brown rice and pearl barley are hard to digest and leave you feeling bloated. I have therefore devised this recipe as a way of getting around this problem by slow cooking pearl barley in a delicious hotpot that requires very little preparation and offers a highly nutritious and warming meal.
1 onion 50ml red wine 1 large carrot 100g pearl barley 100g lentils/split peas 500ml vegetable stock 500ml passata Sprig of fresh thyme Sprig of fresh rosemary
1 Start by finely slicing the onion and cooking whilst covered on a low heat for 5 minutes. When the onion begins to soften add the red wine and cook on high until the wine has reduced to half its original volume, then reduce the heat again.
2 Peel and chop the carrot into small neat pieces and add to the pan whilst the wine is simmering. Throw in the fresh rosemary and thyme, taking care to remove any stalk.
14 | THE WEST COUNTRY FOODLOVER
3 Add the stock and the passata and finally, having rinsed the pearl barley and lentils thoroughly add them to the mix and stir well.
4 Cook on a medium heat until it starts to simmer, then cover and continue to cook on the lowest heat possible for 1 and a half to 2 hours, stirring occasionally.
Suzy Langdon, Store Manager, HealthFoodsUK
4 Stir and cook for 4 minutes, add the tomato puree and vegetable stock.
5 Turn down the heat until just simmering and cook until most of the stock has been absorbed.
6 At this point add the water and allow to simmer until the lentils are cooked. If the water evaporates to a level below the lentils top it up until the water just covers them again.
7 When the lentils are soft to the bite add the lemon juice and season with salt and pepper.
You can shop for more healthy foods like this at the Yeovil 'Ceres’ store or online at
healthfoodsuk.com
8 While still hot add the cream. For the fritters: 1 Mix all of the ingredients into a soft dough.
SPINACH & SAGE FRITTER WITH CREAMED LENTILS
Crispy, herby fritters perched on a bed of creamy, aromatic lentils.
For the creamed lentils: 500g brown lentils 2 carrots, finely diced 3 celery sticks, finely diced 1 onion, finely diced 30g garlic bay leaves 3 sprigs of thyme
2 Fry spoonfuls of the dough in hot oil to form fritters and remove from oil once lightly browned.
3 Sprinkle with salt to taste.
4 Serve the fritters on top of the lentils with a wedge of lemon and some rocket leaves.
www.yeovalley.co.uk/recipes
DAIRY FREE, VEGETARIAN & VEGAN
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