After months with scarcely a blog post two have come along in close proximity, much like buses apparently.  While I’m here twiddling my thumbs and trying to be patient I thought I’d share my ragù recipe with you.  According to Nigella, ragout is French and ragù is Italian.  I tend to think of this version as the latter.  I have no doubt it’s far from the traditional recipe but it’s one that has evolved for me over the years and I like it just the way it is, simple and easy to throw together.  Partly because I like to buy organic meat which is expensive I tend to add lentils as this means I can use less meat to make the pennies and the meal stretch a little further.  Lentils also add a good fibre element.  I cook them in the sauce along with everything else for a long time and you can barely notice they are there if hiding lentils is your thing.

Serves 2, easily doubled
The measurements here are approximate.  I tend not to measure anything but just throw it in ad hoc.
200g lamb mince (I like to use organic lamb mince)

30g (two handfuls) Lentils (either du puy, brown or green), rinsed

Extra virgin olive oil, about 1 ½ tablespoons

1 small onion or large shallot finely sliced

1 garlic clove, crushed

2 carrots peeled and sliced

½ a large fennel bulb, fronds removed, diced

1 generous teaspoon of dried rosemary

1 teaspoon tomato puree

400ml Passata

Water as necessary

In a non stick pan brown the lamb mince in a dash of extra virgin olive oil and set aside.

In a sauté pan fry the onion in extra virgin olive oil until translucent.  Add the carrots and fennel and continue to cook over a low heat until the vegetables begin to soften.  Next add the garlic and the rosemary.  Add the browned lamb mince to the pan and then add the tomato puree.  Cook for a couple of minutes before adding the passata and a little water.  Finally add the lentils and give everything a good stir.  Leave to simmer for 1 ½ hours and add water if the mixture begins to look a little dry.  Serve over your favourite pasta with grated cheese on top.

Roasted Chickpea Rice Bowl

So, chickpeas... I have to say they’ve never been my favourite thing to eat.  I’m a big fan of them hidden in something else like hummus or falafel but on their own, not so much.  However, as with most things, roasting them proves a remarkable transformation.  In the oven they become slightly firmer on the outside giving them a nice crunch.  Roasting them in spices gives them a wonderful deep flavour and sort of disguises their chickpeaness which for me is a good thing.  Chickpeas are also high in protein.  As someone who eats a mostly vegetarian diet that’s a real bonus.  I threw together this rice bowl for lunch at the weekend.  I’ve also used roasted chickpeas in salads and as a topping for sweet potato inspired by this recipe on The First Mess.

I roasted the chickpeas in turmeric but I’ve also used a mix of turmeric and dried rosemary.  Cumin or paprika would also be great.

Serves 2

1-2 carrots sliced with a mandolin in to ribbons

Handful of chard chopped and tough stems removed

½ can chickpeas rinsed and dried with paper towel

½ teaspoon turmeric (or whatever spices you like)

Handful of flaked almonds, toasted

Cooked brown rice or whatever grain you would like.

Preheat the oven to Gas Mark 6, 200°C, 400°F

Toss the chickpeas in the spices and a little olive oil.  Spread out on a baking tray lined with parchment and roast for about 15 minutes until crispy and golden.

On a separate baking tray toss the carrots in olive oil and roast for about 10-15 minutes until they are just cooked but still retain a little bite.  Add the chard to the carrots for approximately 2 minutes before they are ready to wilt in the oven.  Toss everything together with the cooked brown rice.  Drizzle with a little extra olive oil and season to taste.  Sprinkle the toasted almonds on top.