AUbergine, pepper & lentil curry

This aubergine & lentil coconut curry is a nutrient-packed meal that may help support your immune system, perfect for the back-to-school season.

With fibre-rich veggies, plant-based protein, & healthy fats, this dish can help support digestion & gut health—key for a strong immune system. Red lentils provide a great source of protein & iron, important for energy & muscle function, while their slow-release carbs help keep blood sugar steady.

Turmeric & cumin give more than just flavour; their anti-inflammatory & antioxidant properties, particularly from curcumin, add extra benefits. Coconut milk brings healthy fats, including MCTs, which are easily absorbed for energy. & don’t forget the coriander & lime yoghurt—packed with vitamin C & probiotics to further support your gut & immune health. This curry is a simple, tasty way to nourish your body & could help strengthen your defences against everyday bugs.

Ingredients

Serves 4

• 1 aubergine, chopped into 2cm chunks

• 1 red onion, sliced into thin half-moons

• 1 red pepper, chopped

• 1 large garlic clove, finely chopped or grated

• 1 thumb-sized piece of ginger, finely grated (I use a Microplane)

• 1.5 tsp cumin seeds

• ½ tsp ground turmeric

• ½ tsp dried chilli flakes

• 100g red lentils, rinsed well and drained

• 1 tin (400ml) coconut milk

• 1 tin (400g) chopped tomatoes

• 1 tsp sea salt

Coriander & Lime Yoghurt:

• 6 heaped tbsp Greek or coconut yoghurt

• Juice of 1 lime

• 1 tbsp chopped coriander leaves

Method

1. Preheat the oven to 180°C. Place the aubergine on a baking tray, drizzle with olive oil, and roast for 20 minutes until softened and lightly browned.

2. Heat a glug of olive oil or ½ tbsp coconut oil in a large pan over medium heat. Add the onion & cook gently for 10 minutes, stirring occasionally.

3. Add the red pepper & cook for another 8 minutes.

4. Add the garlic and ginger to the pan and cook for 1 minute. Stir in the cumin seeds, turmeric, and chilli flakes, and cook for 30 seconds to release the flavours.

5. Add the lentils, coconut milk, and chopped tomatoes to the pan and stir well. Add the roasted aubergine, cover with a lid, and simmer for 20 minutes on low heat.

6. Mix the Greek yoghurt with lime juice, chopped coriander, and a pinch of salt in a small bowl.

7. Serve with basmati rice and a spoonful of yoghurt on top.
   

Creamy tomato orzotto

This is a great crowd pleaser dish that doesn’t take long to make. It’s perfect for mid-week as it’s easy to throw together and if our household is anything to go by, everyone will love it - even if they do pick out the courgettes!

If there are other veggies that you prefer, you could also switch the pepper or courgette for spinach, peas, broccoli or sweetcorn - all would work really well . I would add any of these with the roasted tomatoes towards the end, apart from broccoli as it would need slightly longer to cook.

Ingredients

Serves 4 generously

• 250g baby plum tomatoes, halved

• 1 medium onion, finely chopped

• 1 red or yellow pepper, sliced

• 1 small courgette, half moon slices

• 1 large clove garlic

• 400g orzo

• 1L boiling water

• 2 tsp vegetable bouillon (low salt)

• 1 x 400g tin chopped tomatoes

• 1 tsp fresh thyme leaves, or ½ tsp dried

• 4 tbsp (heaped) or 120g mascarpone cheese

• 50g parmesan

• ½ tbsp red wine vinegar

• 1 ¼ tsp sea salt

• A good grind of black pepper

• Large handful basil, leaves roughly chopped

Method

• Preheat the oven to 180ºc

• Spread the tomatoes on a large tray, drizzle with olive oil and sprinkle with sea salt. Roast in the oven for 25 minutes.

• Heat ½ tbsp of olive oil in a large pan and fry the onion gently for 5 minutes, then add the garlic and pepper, cooking for a further 5 minutes.

• Next add the courgette slices and cook for 10 minutes, stirring regularly.

• Add the orzo, boiling water, tinned tomatoes, vegetable bouillon and thyme, stirring well. Simmer with the lid off for 20 minutes, stirring regularly to stop the orzo sticking to the bottom of the pan.

• Then add the roasted tomatoes, carefully scraping all the residue from the bottom of the tin for extra flavour.

• Stir in the mascarpone, 30g parmesan, vinegar, salt, pepper and finish with the basil.

• Serve with a green salad, the rest of the parmesan and garlic ciabatta (if you have time).

Orzo, sweet pepper, spinach & toasted almond salad

It’s all about salads for me at the moment! I love the warmer weather and the food it brings, out with soup and in with lots of colourful plates of grains, veggies, cheese and fresh herbs. This is a Italian-style plate with a lovely combination of pasta, roasted peppers, spinach, basil and toasted almonds in a garlic red wine vinaigrette. The salad is vegan, but if you want to top with crumbled feta, that would work really well too.

Ingredients

Serves 4-6

• 3 sweet peppers (red, orange or yellow)

• 250g orzo

• 150g fresh spinach

• A handful of ripped basil leaves

• 50g almonds

Dressing

• 60ml olive oil

• 20ml red wine vinegar

• 1/2 tbsp maple or honey

• ½ small garlic clove, grated

• 1 thinly sliced half moon of red onion, finely chopped (see photo below)

• ¼ tsp sea salt

Method

• Preheat the oven to 180ºc.

• Make the dressing by mixing all the ingredients in a salad shaker (I love this one by Oxo)

• Spread the almonds on a baking tray and toast in the oven for 6-7 minutes. Allow to cool and then chop roughly.

• Cook the orzo as per the packet instructions, usually simmer for 8-12 minutes, depending on the brand. Drain and rinse in cold water to stop it cooking further. Once thoroughly drained put in a bowl and drizzle with a little of the dressing to stop it clumping. Add a good pinch of sea salt too.

• While the orzo is cooking, roast the peppers: put them on a sheet of tin foil and place under a hot grill, blacken on all sides - this should take about 12-15 minutes, turning every 2-3. Wrap in the foil once cooked and leave to cool for 5 minutes, then peel, deseed and cut into strips. Reserve the juices from the peppers and pour over the salad before serving for extra flavour.

• Steam the spinach for approx 3 minutes until it has just cooked, then spread out on a plate to cool.

• Mix the peppers, spinach and basil leaves into the orzo and pour over 2/3 of the dressing. Spread the salad onto a large serving plate, drizzle over a little extra dressing and the juice from the peppers. Finish by scattering over over a few basil leaves and the toasted almonds.

Tip

• Avoid green peppers as they’re unripened and bitter.

• Save the rest of the red onion to chop thinly in salads.

• This salad tastes even better for lunch the next day! I think because the flavours from the dressing have more time to permeate the pasta. Or may be it was because I didn’t have to actually make anything!