Pulses with cumin and aubergine or other vegetables

Ingredients:

Enough for two if you use the mixed grain [250g packet] or for four if you use two aubergines and the dried pulses.

EITHER use a packet of mixed grains from Merchant Gourmet [250g] OR choose three grains from the following list:

• 80g dried green split peas
• 80g bulgar wheat
• 80g black, brown or red lentils
• 80g quinoa
• 80g pearl barley [if using, boil it in water for an hour, drain and then add as one of the pulses]
• Approximately three times the weight/volume of the grains salted water [if using 3 grains use 300ml or 300g water]

I have to admit that I have a very small glass that just holds 80g that I use as a measure, its also quite useful for the cook's wine once its been used as a measure.

• 1 teaspoon cummin seeds
• 1/2 teaspoon caraway seeds
• freshly ground black pepper and coriander seeds
• 1 teaspoon tamarind paste or mango chutney or something else sweet eg stem ginger in syrup, fresh plums
• juice from 1 lemon
• 1 onion
• crushed garlic cloves to taste
• mushrooms [if liked]
• 1 can chopped tomatoes
• olive oil

I like to serve a fresh vegetable of some sort on top of a bed of the pulses, favourites are: grilled aubergines, asparagus or courgette.

so take your pick from:

• aubergine
• asparagus
• courgette
• button mushrooms

Obo's

Choose three pulses and boil them up for about 20 minutes with three times their volume of water. Meanwhile, fry the spice seeds and then add the onion, garlic and mushrooms. Strain the pulses, add to the spices and onions, stir in a can of chopped tomatoes along with the tamarind concentrate. [Tamarind is appearing in a lot of my recipes at the moment as I bought a jar of it some time ago (at a reduced price) as it was approaching its sell by date. I won't disclose its official sell by date but note that it is within the same decade (just) as today, 2013]. A further bonus is that it is manufactured by Fudco in Willesdon, providing canalside fragrence for Cribbit on her Paddington Arm peregrinations near Alperton.

I like to top off the pulses with grilled aubergine slices. I have tried various ways of doing these but what works best for me is to cut them into 15mm slices, brush their tops with olive oil and then char under a hot grill for about 10 minutes. Turn them, brush the other side with olive oil and repeat under the grill. The second side does quicker than the first so keep an eye on them. The slices should be charred on the outside and fluffy on the inside.

Obo's

With asparagus, gently fried in butter on a bed of mixed grains from Merchant Gormet

The idea for this recipe came from receiving a can of sweet corn in the Oakley Village , Relief of the Poor, Christmas basket.

Ingredients:

• 1 £1 bowl of okra
• 1 [preferably red] onion
• 1 can of sweet corn [preferably from the Oakley relief of the poor Christmas basket]
• 1 tablespoon corriander seeds, bruised in the mortar
• 1 tablespoon pepper corns, bruised in the mortar
• pitted black olives cut in half
• 1 cans chopped tomatoes
• 2 teaspoons of sugar
• Juice of 1/2 lemon and about 1/8 of its peel chopped small
• 1 jalfrazi pepper chopped fine, including the seeds
• lots of crushed garlic cloves
• lots of olive oil
• salt and pepper
• generous spriggs of fresh basil chopped

Top and tail the okra and chop into 2cm lengths.

Sweat the onions, garlic, pepper and coriander in the olive oil until the onions are translucent then add the okra pieces, the chopped tomatoes, the sliced olives, sugar, lemon juice and zest.

Simmer for about 30 minutes until the oil and tomatoes 'invert'.

Shortly before serving, stir in the sweet corn and continue simmering until it is heated through and then add the basil/parsley as a garnish before serving.

When cooked, allow to cool and then turn out onto a serving plate. Carve into 3cm wide slices.

Serve with mashed potatoes, vegetarian gravy and vegetables.