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Caribbean Tag

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With these 2 legends tonight for @asmakhanlondon ‘s final Farewell Biryani Supperclub @darjeelingldn to celebrate Birthday Queen @mels_place_east ‘s big day. We have been looking forward to this newly scheduled date since the beginning of lockdown. It was epic. Loved the stories, memories, food and vibe. Especially love that I’m on the tube home with leftovers! How great to be out together and embraced in other people’s care and welcome. Can’t wait for the next adventure for Asma and her cherished team. Look out for the news 💥

Back on the *Any Bean Any Lentil Chilli* . . V eas

Back on the *Any Bean Any Lentil Chilli* .
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V easy & makes 10 portions so you can happily freeze, half or share. Use any beans or lentils. Recipe on my website or 👇🏽
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You could stuff a baked potato with chilli or make a burrito wrap or have this weekend for baked brunch eggs 🍳 I had my chilli w/ garlic yoghurt, cheese, pickled onions, quick slaw & jalapenos. Work with what spices you’ve got & amp up the levels of heat if you like.
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Serves 10, 45 mins
450g uncooked brown/green lentils
3 x 400g mixed tins cooked beans
2 big onions, diced
4 very fat garlic cloves, finely chopped
1 heaped tsp dried oregano or thyme
4 x big handfuls diced veg – carrot/peppers/celery/ courgette/sweet potato
2 x 400ml tinned tomatoes
2 tbsp tomato puree
1-2 tsp maple syrup /ketchup
1.5 litres veg stock /broth
sea salt & pepper, to taste
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Spices
1.5 tbsp cumin or 1 tbsp cumin seeds
Pinch chilli flakes/powder or cayenne
1 tbsp smoked paprika
1 tsp cinnamon
Pinch oregano or thyme
2 bay leaves
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To serve, optional
Homemade pink pickled onions (sliced red onion in a vinegar salt bath!)
Quick slaw (shredded cabbage plus splash of olive oil and vinegar)
Garlic yoghurt (yog + grated garlic + salt)
Grated cheddar cheese
coriander/lime/lemon/Jalapenos

1 Melt ghee/oil in your biggest pan, add onions, fry on medium heat for 10 mins while you get on with everything.
2. Add garlic, spices, herbs & chopped veg, stir, fry for a minute, keeping an eye on them, stirring occasionally and adding a splash of water if they start to stick.
3. Add tomatoes, lentils and stock. Bring to boil, reduce heat to medium and simmer for 15 mins, lid on. Stir every 5 mins making sure you get to the bottom of the pan so the lentils don’t stick. Add more water if needed.
4. Meanwhile, make pickled onions by mixing a sliced red onion with 3 tbsp of apple cider vinegar and a pinch of sea salt. Leave to ‘pickle’. Prepare the garlic yog, grate the cheese & make slaw.
5. Add the cooked beans to the chilli for another 10 mins. Then have a look at liquid levels, if v liquidy, turn up heat & keep the lid off so it can thicken...continued👇🏽or link in bio/website x

10 min Refreshing Herbaceous Halloumi Tomato Salad

10 min Refreshing Herbaceous Halloumi Tomato Salad (Chimichurri style- a very delicious salsa style dressing from Argentina and Uruguay). If you've got a handful of watercress, rocket, radish leaves or carrot tops to use up, you could finely chop those in too for an extra green boost and save on food waste. To make this lunch more substantial, add beans, lentils or roasted sweet potato would be great. For loads more tomato ideas, check the post before this one or the link in my bio for my fave tomato recipe round up.

*10 minute Chimichurri Tomato Salad^

400g ripe cherry tomatoes, halved
250g halloumi, sliced into 12
1 tsp raw honey

Chimichurri
Big handful fresh coriander, leaves & stems
Big handful chives or spring onions
Big handful fresh parsley, leaves and stems
2 tbsp apple cider vinegar or lemon/lime
4 tbsp extra virgin olive oil
1 fat garlic clove, finely chopped
1 tsp dried oregano/thyme + extra to serve
chilli flakes or fresh chopped chilli, to taste
sea salt & pepper

1. By hand, chop the garlic and the herbs (make sure the stems are finely chopped, the leaves can be roughly chopped) and mix everything together in a bowl. Season to taste. You want it tangy, garlicky and herbaceous! (Alternatively blitz the chimichurri ingredients and then mix into the tomatoes.)

2. Pop a large frying pan on a medium high heat & fry the halloumi on high for 1 minute or so on each side until golden. Transfer the halloumi to a plate and drizzle a little honey over along with an extra sprinkle of oregano. Enjoy straight away with the tomato salad while the halloumi is straight from the pan! The tomato salad will keep for a few days and get even tastier.

Tomato Recipes 👉🏽 And feelings👇🏽This w

Tomato Recipes 👉🏽 And feelings👇🏽This was meant to be a tomato salad round up but I wanted to ask, more importantly than your feelings on tomatoes, how are you feeling yourself? Is anyone else a bit or a lot tired and fed up today? This week especially feels hard and sad for lots of people I know. So I hope you’re alright. The heat can be seriously energy zapping and draining for some of us - I feel grumpy, pooped and a bit numb all at once - and getting overly hot really brings out my snappy side. Hello there short fuse! Earlier I mentally and physically packed up my work expectations til tomorrow which has instantly made me feel 1% calmer. I’m off to lie down with a fridge cold flannel and do just one or two of the things I know will help me feel a bit better. Including be still. And be quiet. Including eat something simple, quick and comforting. I feel you if you’re in the same position and send my best ✌🏽
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Anyway, I thought of one nice thing I could easily do today... share some of my fave tomato recipes with you... so here are salads galore as well as the *burrata boobies* recipe you all seemed to like from last week that I made with my friend Fiona and her excellent green fingered garden skills. Swipe to see some of them and get all the recipes in the link in my bio 👆🏽If you missed the *Courgette Recipe Round Up* that’s on my website too and I’m thinking to do cucumbers next? Or peppers? Or a herb round up? What would you prefer? .
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Shout out to everyone working hard in this heat. Especially farmers, growers and people working in protective gear ❤️ Thanks for keeping everything going. Grateful for you.
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If you made it this far, thanks for listening to my feelings and hope you enjoy the tomato recipes and get some much needed rest and quiet tonight x

Fried and deeply delicious chickpeas in this sort

Fried and deeply delicious chickpeas in this sort of Nicoise inspired veggie salad. Lots of really garlicky mustard honey dressing. Made a huge jar of dressing on the weekend so it’s going on everything all week to save me one daily or twice daily job. Recipe for this salad in Eat Green. PS My Mum says thanks for all the birthday wishes. We had a lovely lunch and she loved her shop bought chocolate mini birthday cakes (see Stories) Too hot to bake, she forgives me and she loves all of you for the messages 💌

Happy Birthday Evangelina ✨Mum’s day today 🏆Absolutely love this pic of her cracking up, probably because she had noticed me doing something *wrong* in the kitchen 👀 Eagle Eye Evangelina! She’s showing us the cookbook my dad gave her when she first arrived in UK about 43 years ago from the Philippines. Not sure she ever used it but she humoured him, she knew what she was doing!
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Thanks @marrbell @ohmaguk for these pics pre lockdown, it was for a lovely series on *frugal cooking lessons from Mums* and it was a great excuse to finally get some pics of camera shy mum. So many Leo’s in my life, so many great birthdays this month 🦁 @malouherkes @thisconsciousbeing

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