brIght dIshes For cold days 82 When I was 26, I did yoga teacher training in Northern California. We were surrounded by redwoods, and so high up that, in the mornings, we would be higher than the fog – it looked like we were floating above the clouds. It was a wonderful experience for so many reasons, but one is that it’s where I first had kitchari, an Ayurvedic dish made of lentils and mung beans with loads of spices. This recipe is my spice-and-lentil-filled ode to that warming dish. There is a lot of downtime in this recipe, so make the yoghurt, clean up the kitchen or do something that makes you happy while the lentils are cooking. Method 1. Heat the oil and ghee, if using, in 30 cm (12 in) frying pan (skillet) over a medium heat until shimmering. Stir in the carrot, celery, onion, chilli and season with salt and pepper. Cook, stirring occasionally, until the onion has softened and the carrot becomes a more vibrant orange colour, about 5 minutes. Mix in the curry powder, cumin and half the garlic, stirring constantly, until fragrant, about 1 minute. Add the lentils, chickpeas and stock, raise the heat to achieve an active boil, then adjust it to maintain a gentle simmer. 2. Cook until the lentils have softened and are tender to the bite, stirring every 5–10 minutes to make sure nothing is sticking to the bottom, about 25–30 minutes total (there should still be a little liquid inthe pan so that they look wet, if not, add 4–8 tablespoons more stock or water). Stir in the spinach, until it begins to wilt, about 2 minutes more. 3. Meanwhile, in a small serving bowl, combine the yoghurt, remaining garlic, cucumber, season with salt and a drizzle of oil until smooth. Adjust the seasoning to taste. 4. Remove the lentils from the heat, stir in the lemon juice, seasoning as needed. Spoon into bowls and top with the yoghurt and mint leaves. Serves 4 Prep 10 minutes Total 50 minutes 2 tablespoons oil 1/2 tablespoon ghee (optional) 2 small carrots, peeled and diced 2 celery stalks, diced 1 large red onion, diced 1 jalapeño chilli, seeded and diced salt and freshly ground black pepper 1 tablespoon curry powder 1 teaspoon ground cumin 2 garlic cloves, grated or minced 200 g (7 oz/1 cup) dried green lentils 400 g (15 oz) tin chickpeas (garbanzo beans), drained and rinsed 750 ml (25 fl oz/3 cups) low-salt chicken or vegetable stock (broth) 185 g (6½ oz/3 cups) baby spinach 250 g (9 oz/1 cup) thick yoghurt, such as Greek or skyr 1/2 cucumber, peeled and diced or grated extra-virgin olive oil, for drizzling juice of 1 lemon 15 g (½ oz/½ cup) fresh mint leaves and fine stems, thinly sliced, for sprinkling Stir in more spinach if you’re reheating it as is or serve it on top of cooked quinoa and more greens for a lunch or dinner salad. CURRIED LENTILS WITH CUCUMBER-GARLIC YOGHURTsalad For dInner 128 The quick-stewed tomatoes in this dish are a trick from my dad. He cooks cherry or campari tomatoes at high heat with a little salt, pepper and chilli flakes and they taste unbelievably rich with an addictive sweetness for the short amount of time they cook (I also tend to clean out the bottom of this pan with bread). Use this for fish or chicken and definitely try it with scrambled eggs. Prep the corn, chilli, spring onions and tomato. Set the table, open the wine and do your things before you start cooking as you’ll be ready to eat pretty quickly once you start. Method 1. Heat 1 tablespoon oil in a 30 cm (12 in) frying pan (skillet) over a medium-high heat until shimmering. Add the corn, chilli, spring onions and a pinch of salt, stirring occasionally until the corn is lightly charred and the chilli softens, about 6 minutes. Set aside in a serving bowl. 2. Put the same frying pan over a medium heat and, without wiping it out, add 2 tablespoons of the oil until shimmering. Season both sides of the fish generously with salt and pepper, add to the pan skinned- side up, cooking until it easily releases without any resistance, about 3 minutes. Flip using a sturdy spatula and cook until an opaque white layer has formed at the bottom of the fish, about 1 minute more, depending on the thickness of the fish. Finish with the juice of 1 lemon and place on serving plates tented with kitchen foil. 3. Put the same frying pan over a medium heat and, without wiping it out, add a tablespoon of the oil, the tomatoes, dried chilli flakes, salt and pepper. Cook, stirring occasionally, until the tomatoes start to break down and blister, scraping up any brown bits on the bottom of the frying pan, about 3 minutes. 4. While the tomatoes are cooking, add the avocado, feta, basil, salt, pepper and juice of 1 lemon to the corn mixture. Mix to combine and adjust the seasoning as needed. Spoon the tomatoes over the fish and serve with the salad on the side. Photo overleaf Serves 4 Prep 10 minutes Total 25 minutes 4 tablespoons olive oil, divided 3 sweetcorn cobs, kernels removed ½–1 jalapeño chilli, seeded and diced, depending on heat level 2 spring onions (scallions), white and light green parts, thinly sliced salt and freshly ground pepper 4 x 175 g (6 oz) skinless fillets cod, flounder or similar white fish juice of 2 lemons 300 g (10½ oz/2 cups) cherry tomatoes, quartered 1/2 teaspoon dried red chilli flakes 1 ripe Hass avocado, halved, destoned, peeled and cubed 75 g (2½ oz/½ cup) crumbled feta (preferably Bulgarian) 15 g (½ oz/½ cup) fresh basil leaves and fine stems or other herbs such as mint, coriander (cilantro) or parsley, roughly chopped CHARRED CORN, AVOCADO AND FETA SALAD WITH PAN-SEARED FISH129 There’s feta IN THE DRESSING. Do I really need to say more than that? Okay, fine. Not only is the dressing awesome, but there’s something about the taste of charred lettuce and the warmth of the wilted leaves that just does it for me. It also feels like a good way to eat salad during the winter months when it’s so cold out – this is not to say that you can’t have it the summer, too. Method 1. In a mixing bowl, combine the feta, chilli flakes, juice of 1 lemon, spring onions, pepper and extra-virgin olive oil, whisking to combine. Salt isn’t needed as the feta is already quite salty from the brine, but you can season to taste. 2. Lightly rub the lettuce halves all over with olive oil and season with salt and pepper. Heat 1 teaspoon of the oil in a 30 cm (12 in) frying pan (skillet) over a medium heat until shimmering. Then add the lettuce leaves, cut-side down, working in batches, if necessary, and adding 1 teaspoon of oil each time. Cook until lightly browned in the centre with the leaves getting a darker green hue, about 3 minutes. Turn over and cook until the other side is lightly browned and wilted, about 1–2 minutes more. Set aside on serving plates, cut-side up. 3. In the same frying pan without wiping it out, heat 2 tablespoons of the oil over a medium-high heat until shimmering. Coat the prawns with the spices, season with salt and pepper and add to the frying pan. Cook until the prawns are pink all over and opaque, turning over halfway, about 4 minutes total. 4. Pour the dressing over the cut lettuce leaves, then top with the coriander, pumpkin seeds and chilli if using, plating the prawns last. Photo overleaf Serves 4 Prep 5 minutes Total 20 minutes 75 g (2½ oz/½ cup) crumbled feta (preferably Bulgarian) ¼ teaspoon dried red chilli flakes juice of 2 lemons 1 spring onion (scallion), white and light green parts only, thinly sliced salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 8 little gem lettuces, brown leaves removed, sliced in half lengthwise 2 tablespoons olive oil, plus more for coating and cooking the lettuce 12 peeled prawns (shrimp), deveined (about 450 g/1 lb) ½ teaspoon smoked paprika ½ teaspoon ground cumin 15 g (½ oz/½ cup) fresh coriander (cilantro) leaves and fine stems, roughly chopped 30 g (1 oz/¼ cup) toasted pumpkin seeds (page 15) 1 fresno or jalapeño chilli, seeded and thinly sliced into coins (optional) Leave the core of the lettuce in tact, so it says together during cooking. You can substitute 2 of the little gems for 1 head of Romaine. Each person would get 2 halves of the Romaine instead of 4 halves of the little gems as it’s much larger – sorry to make you do maths! CHARRED LETTUCE WITH PRAWNS AND FETA DRESSINGlook More IMpressIve than they are148 Serves 2, 4 for sharing Prep 5 minutes Total 50 minutes 4 tablespoons ghee 1 x 1.5–1.8 kg (3½–4 lb) chicken, spatchcocked (page 147) salt and freshly ground black pepper 1 teaspoon ground cumin 1 orange, halved through the belly 2 tablespoons harissa 250 g (9 oz/1 cup) thick yoghurt, such as Greek or skyr 1/2 large cucumber, peeled and diced or grated and juices drained 30 g (1 oz/1 cup) fresh parsley or coriander (cilantro) leaves and fine stems, roughly chopped extra-virgin olive oil, for drizzling Grate the cucumber over a bowl and drain the liquid so that it doesn’t make the yoghurt too loose. Diced will give you more of a chunky yoghurt. (Both are fab.) Add potatoes like we do in the Spatchcocked chicken recipe (page 146) This makes delicious sandwiches with leftover chicken, yoghurt and fresh herbs. Look at you spatchcocking left and right! Making me so proud. There are no side vegetables in this recipe, so you can serve it with one of the Salad for dinner recipes, like the Garlicky romaine summer salad (page 141). Method 1. Preheat the oven to 230ºC (450ºF/Gas 8) with a rack in the middle and one 15 cm (6 in) from the heat source. Place the roasting tin in the oven to heat. At the same time, place a ramekin with the ghee in the oven until warm and melted. (This will happen fairly quickly so keep an eye on it.) 2. Dry the chicken with paper towels and season with salt and pepper all over. If it doesn’t make you too squeamish, then lift up the skin of the breast area and gently use your fingers to loosen it, creating a little pocket to wiggle your fingers into, without tearing a hole the skin. Do the same with the thigh area. Add salt and pepper in that little space. If you can prepare the chicken the night before, then you can do this then, which is even better. Place the chicken in a roasting tin. Pour the ghee over the chicken, making sure to also coat the underside of it as well and not burn yourself. Place the orange halves next to it, cut-side down. 3. Roast until the skin just starts to brown, about 20 minutes. Remove the chicken and flip over using tongs and a wooden spoon to help guide it without tearing the skin. If there is any liquid in the pan, then use a spoon to baste the chicken with it before you flip it over and after. Cook for another 15 minutes, then remove and flip again, basting with any liquid and carefully rubbing the harissa over both sides of the chicken, and cook for 5–10 minutes more. The chicken is done when the juices run clear when pierced with a fork or an instant-read thermometer reaches 75ºC (165ºF) in the thigh, away from the bone. If the chicken skin is not as browned as you’d like, then turn on the grill (broiler) and cook for 2–4 minutes, depending on the heat of your broiler, until the skin is crispy. 4. Let the chicken rest for 5–10 minutes in a warm spot (and give it a good coating with any juices), while you set the table, refresh wine glasses and make the yoghurt. In a serving bowl, mix the yoghurt with the cucumber, half the parsley, a little salt and a drizzle of extra-virgin olive oil. 5. Squeeze one of the orange halves on top of the chicken, top with parsley and serve with the yoghurt and salad. HARISSA-GHEE ROAST CHICKENWe hope you enjoyed this EYB Book Preview The complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >