A load of Cobblers

As we move with wistful enthusiasm into what is now hopefully spring, it hardly seemed appropriate to be cooking a hearty winter reapas ! Watching Paul Hollywood's bread program on TV the other night however inspired me to cook this dish. I had never cooked a cobbler before but it combines a beef stew ( I used my Daube recipe ) and bread, two things I love , so I thought i'd give it a go before the slightly warmer weather gets everyone in the mood for lighter, simpler delights. It turned out to be a real crowd pleaser, serve with just a crisp green salad or as we did with some buttered spring greens. You'll find the recipe here

super soda

Lightly spiced Carrot & Parsnip soup with homemade soda bread.

This made a perfect Saturday lunch and used up some excess Carrots and Parsnips that had been lurking in the bottom of the veg box. I don't need to tell you how to make soup now , do I ? So here's a list of ingredients: carrots, parsnip, leak, onion, chicken stock , toasted cumin, coriander  & fennel seeds and finished with some fresh coriander.

I've always loved soda bread but had never made it before. So, having seen it on an episode of Masterchef; of all places, I thought i'd give it a go. To be honest it couldn't be simpler and if you're fresh out of bread, happen to have the ingredients in the cupboard and have a spare 35 minutes then this is perfect.

175g self raising flour
175g wholemeal flour
tsp bicarbonate of soda
1/2 tsp salt
290 ml of buttermilk
porridge oats

Simply combine the flours, bicarb and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stir together quickly to form a dough and then turn out on a dry surface and kneed for just a couple of minutes to bring everything together. Form into a rough shape, roll on the oats and bake in the pre-heated oven 200c for about 30 mins. Done.

Jerusalem

Jerusalem Artichokes: This one is a bit of a 'love or hate' but i love 'em , they're nutty little nuggets and much more versatile than you'd think. For me though simplicity is key and this dish is simplicity personified. Sautéed the artichokes in olive oil with garlic . bay and finish with some lemon juice. Simple, as the best things often are.

Huba Baba

This is a beautifully simple dish of Lentils, tomato, red peppers and a delightfully smokey scoop of babaghanoush on top. I just can't get enough of this right now.


Lentils with tomato & babaghanoush

Serves: 4
for the lentils

400g green or puy lentils
1 carrot, peeled and quartered
2 bay leaves
1 clove of garlic peeled
1 onion peeled and quartered
2 tbls chopped red pepper
1 tbls harisa paste
lemon juice
chopped parsley & coriander

rinse the lentils well under cold water and put them in a large pan. Put the carrot, bay, onion and garlic in the pan and cover all the ingredients with plenty of water. Bring to the boil and then simmer for about 25mins until the lentils are cooked. Drain, remove the bay. carrot, onion and garlic. Season the lentils with some olive oil , salt & pepper and set the lentils on one side.

for the tomatoes

400g cherry tomatoes, cut in half
4 tbls extra virgin olive oil
thyme or oregano
salt and pepper

put a pan on a medium heat, add the oil and then the tomatoes. Season well , sprinkle with the herbs and cover. Simmer for 10-15 mins until the tomatoes are cooked but still hold their shape. Set aside to cool

for the babaghanoush

2 large aubergines
4 tbls of tahini
2 garlic cloves crushed
1 lemon juiced
some cold water

heat the oven to at least 220c . Cover a baking tray with foil and put the aubergines on the tray and in the oven. Leave space between them so they don’t stick and they get a good even heat. Roast for about 30-45mins or until they are dry and cracked on the outside and a knife passes easily through. Set aside until cool enough to handle and then cut in half and scoop the flesh into a sieve and allow to drain for ten minutes then place in a bowl. Add the garlic, tahini and lemon juice in a bowl and whisk until smooth and creamy but not too loose. Adjust with water if necessary. Combine this mixture with the drained aubergine pulp and mix thoroughly together with a spoon. Season and adjust the lemon.

Mix the tomatoes into the lentils and stir in the red pepper, harissa, squeeze in the lemon juice and season to taste. Finally mix in a good handful of the chopped herbs and maybe some more olive oil. Spoon out onto a large serving dish. To finish: spoon the babaghanoush over the top and drizzle with a little more oil.

mark bader photography