For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with white fish fillets
- 2 onions, chopped
- 1 tbsp grated ginger
- 1 tbsp sunflower oil, plus a splash
- 2 tbsp mild curry powder, plus ½ tsp
- 1 tsp brown mustard seeds
- 1½ tsp onion or nigella seeds
- 85g red lentils
- 85g split peas or chana dhal lentils
- 1¼ tsp ground turmeric
- 400g can coconut milk
- 3 tbsp natural yogurt, plus extra for serving
- 2 firm white fish fillets with skin - we used sustainably sourced cod
- 2 plum tomatoes, diced
- juice 1 lime, plus 1 cut into wedges, to serve
- handful coriander leaves
- 2 tbsp crispy onions from a tub
- warm naan, to serve
- mango chutney, to serve
MethodMix the onions, ginger, oil, 2 tbsp curry powder, the mustard seeds and 1 tsp of the onion or nigella seeds with 5 tbsp water in a baking dish roughly 25 x 18cm. Roast in the oven for 10-15 mins until the onions are softened.
- 2 tbsp olive oil
- 8 chicken drumsticks, skin left on
- 2 onions, very finely chopped
- 6 tbsp red lentil
- 400g can chopped tomato
- 1 chicken stock cube, crumbled
- crusty bread, to serve
- zest 1 lemon
- 1 garlic clove, finely chopped
- small handful parsley, finely chopped
- Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
- Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
- Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.
- 85g Kalamata olive, stoned
- 5 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 small garlic clove, crushed
- 1 tsp Dijon mustard
- 2 tbsp chopped basil (or a dash of pesto)
- 1 tbsp small capers
- 200g pack fine green bean, halved
- 3-4 eggs (depending on how much salmon you have)
- 2 x 250g pouches cooked Puy lentils (we used Merchant Gourmet)
- 4 large tomatoes, deseeded and roughly chopped
- 175g-200g cooked leftover salmon, flaked into large chunks
- good handful rocket leaves
- Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
- Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
- Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.
- 175g black olive in oil, stones removed
- 1 large onion, roughly chopped
- 400g can chopped tomato
- 4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz
- chopped parsley
- lemon wedges
- Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
- Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.