Flatbread with red lentil pâté recipe

Flatbread with red lentil pâté recipe

Serves 6 | Takes 30 minutes to make, plus proving and chilling | Rating

Serving this red lentil pâté with a smoky flatbread makes it a deliciously wintry dish.

Ingredients

1 tsp coriander seeds

250g strong plain flour, plus extra for dusting

1 tsp paprika

7g sachet easy-blend yeast

150g natural yogurt

2 tbsp olive oil, plus extra for brushing and drizzling

For the pate

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

100g pine nuts

1 bay leaf

1 tbsp tomato purée

1 tsp ground coriander

1/2 tsp cayenne pepper

1/2 tsp caraway seeds

1/2 tsp ground cumin

Finely grated zest and juice

of 1 large lemon

200g red lentils, cooked

100g can chickpeas, rinsed and drained

Small bunch of fresh coriander, chopped, plus extra for garnish

Method

1. Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.

2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.

3. Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.

4. Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.

Nutritional info

Per serving: 484kcals, 21.6g fat (2.5g saturated), 18.3g protein, 59g carbs, 5.3g sugar, 0.2g salt

Wine Recommendation

The earthy flavours call for a smooth, mellow Rhône red.

Summer vegetable tagine recipe

Summer vegetable tagine recipe

Serving instructions

Serves 4-6 | Ready in 40 minutes | Rating

Vary the vegetables you use according to what’s in season for this moreish Moorish vegetarian tagine recipe.

Ingredients

2 tbsp olive oil

12 shallots, peeled and halved if large (see tip above)

2 garlic cloves, finely chopped

4cm piece fresh ginger, finely chopped

150g brown or green lentils

2 tsp ras el hanout

½ tsp cumin seeds

800ml vegetable stock, hot

100g dried ready-to-eat apricots

150g baby carrots, scrubbed

3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside

2 courgettes, halved lengthways and cut into 4cm wedges

200g fresh or frozen peas

Grated zest of 2 lemons, plus the juice of 1

100g blanched almonds, toasted and chopped

Handful fresh flatleaf parsley, chopped

Method

1. Heat the oil in a large tagine base, casserole or saucepan. Add the shallots and cook, stirring, for 3 minutes. Add the garlic, ginger, lentils, ras el hanout and cumin, and cook for a further minute. Pour in the stock and bring to the boil, then reduce the heat slightly, cover and simmer for 15 minutes.

2. Add the apricots, carrots, fennel and courgettes and simmer, covered, for 5 minutes. Add the peas and half the lemon zest and cook for 5 more minutes. Stir in the lemon juice and season to taste.

3. Scatter with the remaining zest, toasted almonds, fennel tops and parsley to serve.

Nutritional info

Per serving (based on 6): 364kcals, 15.2g fat (1.5g saturated), 17.1g protein, 43.3g carbs, 21.8g sugar, 0.2g salt

Chef's tip

To peel shallots easily, drop them into boiling water for 1 minute, then refresh, drain and pull away the outer skin.

Harissa chicken with bulgur and parsley salad recipe

Harissa chicken with bulgur and parsley salad recipe

Add bags of flavour to plain chicken breasts in a flash. This harissa chicken is served with a healthy, light side salad.

Ingredients

4 free-range chicken breasts

2 tbsp harissa paste

1 tbsp olive oil

A good squeeze of lime juice

200g bulgur wheat

1 carrot, coarsely grated

A large handful fresh flatleaf parsley, chopped, 75g juicy raisins

3 tbsp olive oil

A good squeeze of lemon juice

Method

1. Take the chicken breasts and use a rolling pin to flatten them between 2 pieces of cling film. Place in a dish and mix with harissa paste, olive oil and a good squeeze of lime juice. Season well and leave to marinate for 10 minutes.

2. Put the bulgur wheat in a saucepan and cover with boiling water, bring to the boil, then simmer for 5-8 minutes, until tender. Drain and mix with the carrot, parsley, raisins, 3 tbsp olive oil and a good squeeze of lemon juice. Season and set aside.

3. Heat a frying pan until hot and fry the chicken breasts, in batches, for 2-3 minutes each side or until cooked through. Slice into strips and serve with the bulgur and parsley salad.

Nutritional info

Per serving: 533kcals, 17.9g fat (2.8g saturated), 40.5g protein, 54g carbs, 14.6g sugar, 0.7g salt

Chef's tip

Try this recipe with free-range turkey breast steaks, as they will taste just as good but cost much less, and use couscous instead of bulgur wheat, if that’s all you have.

Baked chermoula salmon with roasted red pepper, lemon and mint couscous recipe

Baked chermoula salmon with roasted red pepper, lemon and mint couscous recipe




Serves 4 | Ready in 40 minutes | Rating
A North-African-inspired fish dish with zesty couscous.



Ingredients
4 x 175g pieces skinned salmon fillet
For the chermoula
2 small garlic cloves, chopped
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp paprika
1 tsp harissa paste or 1/2 tsp minced red chilli (sambal oelek) from a jar
Pinch of saffron strands
1 tbsp lemon juice
Small bunch of fresh coriander leaves, roughly chopped
Small bunch of fresh mint leaves, roughly chopped
2 tbsp olive oil
1/4 tsp salt
For the red pepper, lemon and mint couscous
2 red peppers
350ml fresh chicken stock
275g couscous
2 tbsp extra-virgin olive oil
15g butter
Finely grated zest of 1 small lemon, plus juice of 1/2 lemon
2 tbsp chopped fresh mint
Method
1. Preheat the oven to 220°C/ fan200°C/gas 7. For the couscous, place the red peppers on a baking tray and roast for 20-25 minutes. Seal in a food bag and leave to cool, then remove and discard the skin, stalks and seeds and chop the flesh into small pieces. Set aside. Increase the oven temperature to 230°C/fan210°C/gas 8.
2. Meanwhile, put all the chermoula ingredients into a mini food processor and blend to a smooth paste.
3. Line a baking tray with a sheet of baking paper. Season the skinned side of each salmon fillet with salt and pepper and then spread with some of the chermoula. Place chermoula-side down on the baking tray, season once more and spread with the remaining chermoula.
4. Cover the tray tightly with foil and bake the fish in the oven for 12 minutes. Meanwhile, bring the chicken stock to the boil in a medium pan. Stir in the couscous, cover and remove from the heat. Leave for 5 minutes, then uncover and fluff up with a fork. Add the oil and butter and stir over a low heat until heated through. Then stir in the roasted red peppers, lemon zest and juice, chopped mint and plenty of seasoning.
5. Remove the salmon from the oven and discard the foil. Spoon the couscous onto 4 warmed plates and place the salmon alongside. Spoon over the cooking juices from the baking tray and serve.

Moroccan chicken stew with lemon and olives recipe

Moroccan chicken stew with lemon and olives recipe




Serves 4 | Ready in 45 minutes | Rating
This quick stew is full of North African flavours yet low in saturated fat.



Ingredients
2 tsp olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
5cm piece fresh ginger, finely grated
1/2 tsp turmeric powder
4 skinless chicken breasts
1 small cinnamon stick
Pinch of saffron
600ml chicken stock, hot
Grated zest and juice of 1 small lemon
Handful each fresh mint and fresh flatleaf parsley, finely chopped
275g couscous
15g pine nuts, toasted
25g small black or green olives
Method
1. Heat the oil in a large pan. Add the onion and cook, stirring occasionally, for 5 minutes, until softened. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, saffron, stock and lemon juice. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
2. Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata
(a classic fresh herb flavouring). Set aside.
3. Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
4. Meanwhile, put the couscous in a large bowl and pour over 450ml boiling water, cover and stand for 5 minutes. Uncover and stir through the pine nuts.
5. Return the chicken to the pan along with the olives and gremolata, and stir. Serve with the couscous.
Nutritional info
Per serving 405kcals, 8.7g fat (1.3g saturated), 47.1g protein, 38.7g carbs, 1.5g sugar, 1.2g salt

Wine Recommendation
Wine note: A rich Californian rosé or a light, juicy red, such as a Chilean Pinot Noir, would be lovely with this.

Moroccan spiced soup with jewelled couscous recipe

Moroccan spiced soup with jewelled couscous recipe

Harissa paste is a hot and spicy North African condiment based on a chilli paste, and this Moroccan spiced soup with jewelled couscous recipe shows it off at its best. It's low in calories and fat, too.

Ingredients

2 tbsp olive oil

450g beef rump or sirloin, trimmed of excess fat and cut into bite-size pieces

2 small onions, chopped

2 garlic cloves, crushed

1 carrot, cut into small dice

2 celery sticks, diced

1 heaped tbsp harissa paste (try Bart Spices Harissa Paste or Belazu Rose Harissa, from the spice and condiment section in supermarkets), plus extra to serve

2 tsp plain flour

1.2 litres vegetable stock, hot

400g can chopped tomatoes

75g ready-to-eat dried apricots

900g butternut squash, deseeded, peeled and cut into small cubes

For the jewelled couscous

175g couscous

300ml vegetable stock, hot

2 tomatoes, deseeded and diced

2 tbsp chopped fresh mint

Method

1. Heat the olive oil in a heavy-based pan over a medium-high heat. Add the beef and cook for 5 minutes or until browned all over. Remove with a slotted spoon and set aside.

2. Add the onions and garlic to the pan, reduce the heat slightly and cook for 5 minutes, until softened. Add the carrot and celery, cover and cook for 5 minutes, until the vegetables have softened slightly. Stir in the harissa paste and flour and cook for 2 minutes. Gradually whisk in the hot vegetable stock.

3. Stir in the tomatoes and apricots, then bring to the boil. Cover and simmer gently for 20 minutes. Season well with salt and pepper.

4. Add the butternut squash and return the beef to the soup. Cover and cook for about 25 minutes, stirring occasionally, until both the squash and beef are tender.

5. Meanwhile, make the jewelled couscous. Put the couscous into a large bowl. Pour over the hot stock, cover and leave to stand for 5 minutes to absorb the liquid. Fluff up the grains with a fork, then stir in the tomatoes and mint. Season.

6. To serve, ladle the soup into warmed bowls. Pile a spoonful of couscous in the centre and serve with extra harissa on the side.

Nutritional info

Per serving: 330kcals, 8.2g fat (2.1g saturated), 24.2g protein, 42.4g carbs, 18.7g sugar, 0.6g salt

Meshwiya salad recipe

Serves 8 as a side dish | Ready in 35 minutes | Rating

This popular North African salad goes beautifully with barbecued lamb, although it can be enjoyed on its own by your veggie friends.

Ingredients

2 large red peppers

450g vine-ripened tomatoes

1 red onion, very thinly sliced

1 red chilli, deseeded and chopped

1 tbsp capers in brine, drained and rinsed, plus extra to garnish

11/2 tbsp lemon juice

2 tbsp extra-virgin olive oil

1/2 preserved lemon, drained (we like Belazu, from major supermarkets)

Method

1. Preheat the barbecue. When hot, add the peppers and cook over a medium heat for 20-25 minutes, turning, until blackened. Seal in a plastic bag. Once cool, discard the stalk, seeds and skin and cut into 1cm wide strips. Put into a large bowl.

2. Meanwhile, cut a shallow cross into the base of each tomato. Blanch in boiling water for 30 seconds, refresh under cold water and peel. Halve, deseed and cut the tomatoes into thin wedges. Add to the peppers, along with the onion, chilli and capers.

3. Just before serving, whisk together the lemon juice and oil and season. Toss with the salad and spoon onto a serving dish. Cut the flesh from the preserved lemon, then cut the rind into small dice. Sprinkle over the salad with a few extra capers.