Turkish red lentil "bride" soup, Salad and Sticky toffee pudding

Turkish red lentil "bride" soup


· 1/4 cup butter

· 2 onions, finely chopped

· 1 teaspoon paprika

· 1 cup red lentils

· 1/2 cup fine bulgur

· 2 tablespoons tomato paste

· 8 cups vegetable stock

· 1/8 teaspoon cayenne pepper

· 1 tablespoon dried mint leaves

· 4 slices lemon

· 1/2 teaspoon chopped fresh mint


1. Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes.

2. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.

3. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.

4. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.

5. Ladle into bowls and garnish with lemon slices and fresh mint to serve.



· 1 butternut squash , peeled and cut into long pieces

· 1 tbsp olive oil

· 250g pearl barley

· 300g Tenderstem broccoli , cut into medium-size pieces

· 100g SunBlush tomatoes , sliced

· 1 small red onion , diced

· 2 tbsp pumpkin seeds

· 1 tbsp small capers , rinsed

· 15 black olives , pitted

· 20g pack basil , chopped

· 5 tbsp balsamic vinegar

· 6 tbsp extra-virgin olive oil

· 1 tbsp Dijon mustard

· 1 garlic clove , finely chopped


1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.

2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

Sticky toffee pudding


· 1 3/4 cups dates, pitted and chopped

· 1 teaspoon baking soda

· 1/3 cup butter

· 3/4 cup white sugar

· 2 eggs OR substitute

· 1 1/8 cups self-rising flour


· Sauce:

· 3/4 cup packed brown sugar

· 1/3 cup butter

· 2/3 cup evaporated milk

· 1 teaspoon vanilla extract

· 1 1/2 cups boiling water to cover


1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

3. Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs or substitute and mix well to combine.

4. Add the flour and date mixture (including water) to the mixture and fold to combine. Pour the batter into one 8 inch round baking pan.

5. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cool, slice and serve with warm caramel sauce.

6. To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and 1/3 cup butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.

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