Almond pudding

Four modest serves:

3 eggs

350 ml milk (reg. or almond)

60 g almond flour

1 (15ml) tbsp plain flour

1 (15ml) tbsp maple syrup

1/2 tsp baking powder

1 pinch sea salt

1 (20ml) tbsp ghee or coconut oil

To serve (for example):

Strawberries

Mint

Yoghurt

Icing sugar


Oven to 225C, pyrex dish inside.

Whisk eggs until frothy, add remaining ingredients (except ghee/oil) and whisk till smooth.

Add ghee/oil to dish, replace in oven for a few seconds till melted. Pour batter into dish and stir tocombine with melted oil.

Bake 25 to 30 minutes or until set and golden.

North african pumpkin & chickpea stew

2 large onions, diced

2 cloves garlic, chopped
1 stick celery, diced
1 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ground ginger
8 saffron threads, toasted
1/2 cup red lentils, rinsed
400g tin chickpeas, rinsed
500ml passata
bunch coriander
300g butternut pumpkin
1L veg stock
1/4 cup risoni

From HFW's "River Cottage, Veg everyday"

Peasant lamb curry

For 4 serves:

diced pumpkin
1.5kg lamb forequarter (4 chops)
2 spring fresh curry leaves
1 tsp black mustand seeds
1 small onion, chopped
2 garlic cloves, crushed
1 Tbsp grated ginger
2 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
2 tsp tandoori paste
1 Tbsp lemon juice
1/3 cup water
peas
fresh coriander


Place pumpkin in base of slow-cooker.
Brown chops in pan & add to slow-cooker.
Fry mustard seeds and curry leaves till popping. Add onion, garlic & fry for a few minutes till softened. Add dry spices and cook 1 - 2 mins.
Put all remaining ingredients (except peas & corriander) into slow-cooker. Cook on low for 6 to 8 hours.
In last hour, put brown rice & barley in rice cooker. Once rice is done, skim excess fat from lamb, add peas to slow-cooker, wait a few minutes to cook and serve with rice & coriander.