No weights here as it depends on what quantity of leftover lentils you have. Just bung everything in and it should work. This makes it a useful leftovers recipe, not like that awkward Nigel Slater programme that claimed to use leftovers but in reality continued with his usual style of recipe (admittedly usually lovely) but with some allegedly stale cheese or overripe bananas or whatever. A good leftovers recipe can not be precise.
- Cooked green lentils (I had about 4 portions’ worth, I always cook too many because they are cheap, I love them and the leftovers are versatile)
- Soya mince
- Rye flour
- Heat oven to 200 degrees c, grease a baking sheet.
- Blend half the lentils and leave half whole
- Mix both with a few handfuls of soya mince (mine was straight from the freezer), a beaten egg, lots of fresh or dried oregano and salt and pepper. My lentils were cooked in stock, garlic and chilli so already flavoursome but if yours are plain add some more flavour here.
- Add enough rye flour to enable you to shape into burgers.
- Bake for 25 minutes, turning half way through.
Served with lettuce and Wensleydale
I was considering buying an ice-cream machine, but in the interests of saving money and cupboard space (I have none) first tried out a no-churn ice cream. Happily it was delicious enough for me to forgo buying the machine. I tried Nigella’s no churn coffee ice cream which was super easy and very tasty. It’s also very adaptable. Here I’ve left out the coffee liqueur and espresso and instead used poached rhubarb (400g raw) and a splash of plum vodka. The booze helps keep the ice cream soft. Don’t be tempted to add the poaching liquid from the rhubarb, it will cause the whipped cream to collapse and the ice cream to go icey. Yeah, I know this from experience.
Quick to make simple, crunchy biscuits.
- 150g porridge oats
- 100g ground almonds
- 125g caster sugar
- 100g butter or marge (I used soya marge which is pretty neutral tasting, so oat flavour is prominent, but butter would be delicious)
- Heat oven to 180 degrees c, grease a baking sheet.
- Put the oats in a bowl or jug and use a stick blender to turn into a rough flour. You could just buy oat flour but its insanely expensive and oats are dirty cheap.
- Mix the oats with the sugar and ground almonds.
- Rub the butter or marge into the dry ingredients to make damp crumbs.
- Mould the mixture into rough rounds (or perfect rounds if you wish) and pop on the baking sheet.
- Bake for 15-20 minutes and then take out of the oven and leave to cool and crisp. They’ll come out of the oven soft but don’t be tempted to bake for longer, they turn crunchy as they cool.