Gloucester Road WI

Ingredients

• ½ tsp fennel seeds
• 1 lemon
• 16 large prawns, peeled and deveined
• 1 ½ tbsp peeled and finely chopped ginger
• 4 tbsp extra virgin olive oil
• Cayenne pepper
• 175g small green or brown lentils, rinsed
• 1 large garlic clove, gently smashed and peeled, plus 1 large galic clove finely chopped
• Fine sea salt
• ½ tsp plus 1/8 tsp turmeric
• ¼ tsp ground cumin
• 1 tbsp finely chopped shallot
• 2 tsp fresh lemon juice
• 3 tbsp greek yogurt
• 3 tbsp extra virgin olive oil
• Freshly ground black pepper
• 225g baby spinach
• 1 ½ tbsp coarsely chopped coriander
• 4 tsp roasted, shelled pumpkin seeds

Method

1. In a small frying pan, toast the fennel seeds over a medium-low heat for about 3 mins, shaking the pan back and forth over the heat until fragrant and lightly toasted. Transfer to a spice grinder or pestle and mortar and finely grind. Finely zest the lemon into a medium bowl, then add the ground fennel, prawns,1/2 tbsp ginger, 2 tbsp oil and 1/8 tsp cayenne pepper. Toss to combine and set aside.
2. Place the lentils, the gently smashed garlic clove, a scant ½ tsp salt and ½ tsp turmeric in a medium saucepan. Add water to cover by 5cm. Bring the mixture just to the boil, then reduce to a gentle simmer and cook for 25-30 mins until tender, stirring occasionally and adding water if necessary to keep the lentils covered.
3. Drain the lentils and place in a bowl. In a medium non stick frying pan, heat the remaining 2 tbsp oil over a medium-high heat until hot but not smoking. Remove the pan from the hear then stir in the chopped garlic, 1 tbsp ginger, cumin, 1/8 tsp turmeric and a pinch of cayenne pepper. Leave to stand for 1 min, then add the mixture to the lentils and stir to combine. Cover to keep warm.
4. Return the frying pan to a medium-high heat. Add the prawns with any oil and spicecs from the bowl, and 1/8 tsp salt. Cook for 2-3 mins, stirring occasionally, until the prawns are opaque and just cooked through. Transfer to a bowl.
5. To make the salad, stir together shallot, lemon juice, and salt in a large bowl, and leave to stand for 10 mins. Add the yogurt, oil and a pinch each of black pepper and cayenne pepper, and whisk to combine well. Add the spinach and gently toss to combine.
6. Arrange the spinach on 4 serving plates. Top with the warm lentils and prawns. Sprinkle the salads with coriander and pumpkin seeds.

Serves 4.

Ingredients

• 175g/7oz shortcrust pastry
• 3 tbsp vegetable oil
• 350g/120z onions, peeled and thickly sliced
• 3 cloves garlic, crushed
• Salt and freshly ground pepper
• 100g/4oz sliced mushrooms
• Herbs, either a dessert spoon of dried oregano, or a tbsp each of fresh thyme and parsley
• 2 cans (400g/15oz) chopped tomatoes
• 80g/30z grated cheese (half cheddar, half parmesan)
• Anchovy fillets in oil, or 2 tbsp anchovy essence
• 3 eggs
• Black olives

Method

1. Line a 9-10” flan tin or rectangular baking tray with the pastry, and blind bake for 10 mins at 220 (200 fan).
2. Heat oil in a pan and fry onions and garlic gently for 5 minutes. Add mushrooms and fry for 2 more minutes. Mix in the tomatoes and herbs, and cook on a low heat for 30 minutes. If too liquid after this time, boil rapidly to reduce until fairly thick. Beat eggs with most of the cheese, reserving some to sprinkle on the top. Mix tomato mixture with egg and cheese, and add anchovy essence if using. Eason to taste.
3. Pour mixture into the prepared pastry case and sprinkle with the remainder of the cheese. Arrange anchovies on top, if paste has not been used. Lastly, add olives to decorate.
4. Bake at 220 (200 fan) for 15 minutes, then at 180 (160 fan) for a further 15 minutes. Eat cold.

Ingredients

• 1 small red onion
• 2-4 limes, depending on juiciness
• 1.5kg sweet, ripe watermelon
• 250g feta cheese
• 1 bunch fresh flat leaf parsley
• 1 bunch fresh mint, chopped
• 3-4 tbsp extra virgin olive oil
• 100g pitted black olives
• Black pepper

Method

1. Peel and halve the red onion and cut into very fine half-moons, and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
2. Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks.
3. Cut the feta into similar sized pieces and put them both into a large, wide, shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
4. Tip the now glowingly puce onions, along with their pink juices, over the salad in the bowl. Add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether it needs more lime.

   Serves 8