Dhall is surprisingly fast and easy – less than 20 minutes from scratch.
As seasonal a recipe as they come, this eggplant with pizza topping is easy and fast.
This is one of those miracle dishes that seem to make a small amount of ingredients go a long way.
The traditional recipe calls for pomegranate molasses, which you can make by boiling down pomegranate juice with sugar and a little vinegar to make a thick syrup. But it seems a pity to boil out all that wonderful vitamin C in the pomegranate juice, so this version uses the juice straight.
The nice thing about bean gluts is that you can just let them fully mature and dry on the vine, then store them for using in dried bean recipes, like refried beans or nachos or baked beans or ful medames. But I don’t quite want to let these beans go yet.
This recipe is not so much a way of preserving them as a way of making them a lot more popular (although it will last a long time in the fridge if someone doesn’t eat it first, which is highly unlikely because it is seriously delicious, for example on rye bread with cheese or in pitta bread with hummus, mmmm.)
This is one of my all time favourite meals, deceptively simple: Roast Vegetables as Themselves. It’s simple, fast, cheap, and if you use fresh vegetables in season, amazingly good.