Early January 2008 and I am having my annual tidy up of the pantry. The “lentil shuffle” as I call it, as that is basically what the job entails. Sorting out the pantry always results in my making something bean or lentil oriented. I think it must remind me of just how many I have. What follows is a rather hot bean curry. You could cool its ardor by skipping a chile or two. The greens offer a hit of cool freshness on top of the substantial and deeply spiced beans. A speedier version, suitable for a midweek supper, can be made with canned beans. There is no real reason why you shouldn’t use any dried or canned beans you wish here. Chickpeas will work well too. If I do decide to open a can instead, then I use three 14-ounce (400g) cans.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.