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This delicious dal recipe comes to us from Martin Hill. Made with warming spices like black cardamom, cinnamon and smoked paprika. Our Organic Olive Green Lentils are a great addition to any dal, as they keep their shape well and bring a nutty flavour. Topped off with crispy paneer and quick pickled red onion. We’re very lucky to have a couple of lovely recipes from Martin, but if you’d like more you can head over to Barcombe Nurseries’ website. Martin not only runs the organic farm and veg box scheme there, but he also develops seasonal recipes for their customers. |
Ingredients
For the paneer
For the onion quick pickle
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MethodPrepare the Quick PickleHalve and finely slice the red onions, put them in a small bowl and squeeze over the juice of a lemon and a good pinch of salt. Mix well and set aside. For the DalHeat the butter or oil in a large pan and sauté the onions with the whole spices for 3-4 minutes until the onion is soft. Using a fine grater, grate the garlic and ginger into the pan and cook for a couple of minutes more. Add the ground spices along with the tomato puree and fry for another 2 minutes then add the lentils, tomatoes and sugar. Add the coconut milk along with the stock. Mix well and simmer for around 45 mins stirring often. Add more water part way through cooking if needed. For the Crispy PaneerCut the paneer into large chunks. Gently toss the paneer in the sunflower oil, nigella seeds, curry powder and a pinch of sea salt until evenly coated. Bake on a tray in the oven at 180C (fan) or 200C for 20-30 mins until browned and crispy To ServeServe the dal with the crispy paneer on top, scatter over the quick pickled onions. Enjoy! |
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
