Foodsnaps

Ingredients (serves 2)

• 2 swordfish steaks
•  350 g beetroot, uncooked
• 100 g whole dried lentils, preferably the Puy variety
• 1 portion stock cube, enough to make 600ml (1 pint)
• 1 portion lemon(s), zest and juice
• 2 teaspoon olive oil, extra virgin
• 1 tablespoon fresh chives, (a small bunch), finely chopped
• 1 pinch salt, and fresh ground black pepper

 How to:

1. Preheat the oven to Gas Mark 7/220ºC/425ºF and place the beetroot on a roasting tray. 
2. Roast for 30 mins until tender when pierced with a knife.
3. Meanwhile place the lentils and stock in a saucepan with a lid and bring to the boil. Simmer for about 25 mins until the lentils are tender.
4. Meanwhile place the juice and zest of lemon in a large bowl. Peel and chop the cooked beetroot and add to the bowl, also add the cooked lentils.
5. Lastly, add the oil, chives and seasoning, toss gently together.

Serve with the grilled swordfish.

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Ingredients (serves 2)

• 75gr puy lentils
• 2 lean lamb leg steaks (approx. 250gr each)
• olive oil
• 1 x 280gr jar silverskin onions in vinegar, drained and rinsed
• 2 garlic cloves, sliced
• 75ml ruby Port
• 300ml lamb stock
• 1 tbs redcurrant jelly
• salt & freshly ground black pepper

How to:

1. Preheat the oven to 160C / fan 140C. Put the puy lentils into a saucepan and cover with cold water. Bring to boil and simmer for 5 minutes
2. Meanwhile put the flour on to a plate and dust the lamb steaks in it, shaking off the excess. Heat a liddled ovenproof casserole dish, add 2 tbs of olive oil and cook the lamb for 5 minutes, turning until brown all over. Remove and set aside.
3. Add the onions, garlic and rosemary and cook gently for 3 minutes until starting to brown. Add the port, stock, redcurrant jelly and drained lentils and return the lamb.
4. Bring to the boil, cover and cook in the oven for about 1 1/2 hours until the juices have reduced and the lamb is tender.
5. Check the seasoning and serve.

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Ingredients (2 people):

• 125 gr puy lentils
• 1 onion, chopped
• 1 clove garlic, in slices
• 2 bay leaves
• 2 tbs olive oil
• 1 medium potato, peeled and cut into cubes
• 2 spring onions, chopped
• 500 gr fresh squid cut into rings
• 1/2 cup white wine
• 1 can chopped tomatoes
• 1 tbs chives
• salt and freshly ground pepper

How to:

In a pot sauté the onion and the garlic with half of the oil until soften, add the lentils with 2 cups of water, the bay leaves and simmer for about 15 to 20 minutes.

Meanwhile, heat 1tbs of olive oil in a large frying pan and sauté the cubed potato for 5 minutes. Add the spring onions stir and cook for 1 more minute. Finally, add the squid and continue cooking for another 2-3 minutes.

Add the wine, wait for 1 minute for the alcohol to evaporate and then add the tomatoes. Allow food to simmer for 20 to 25 minutes until the squid is soft.

Pour the contents of pan into the pot with the lentils. Boil for another 5 min.

Season with salt and freshly ground pepper top with the chives and serve.

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