POTATO AND RED LENTIL DHAL
INGREDIENTS
1 onion, finely chopped
3 garlic cloves, crushed
5cm piece of fresh root ginger, peeled and grated
1 red chilli, finely chopped
500g potatoes, pelled and chopped into1 cm cubes
120g red lentils
450ml vegetable stock
400g chopped tomatoes
400g light coconut milk
2 tsp ground turmeric
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tsp garam masala
1 tsp salt

METHOD
Preheat oven to 180*/160* fan (350*f) gas mk 4
Put all the ingredients into a large casserole dish with a lid, give everything a good stir, then put the lid on
Cook in the oven for 1 1/2 hours, stirring halfway through.
Enjoy

PERI PERI CHICKEN
INGREDIENTS
1 tsp paprika
1 tsp onion granules
1 tsp garlic granules
1 tsp sugar or granulated sweetner
1 tsp ground coriander
1 tsp chilli flakes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp cumin
4 chicken breast cut into chunks
100ml milk

METHOD
Mix the seasoning ingedients together then add them to the chicken and mix well to coat the chicken, then por the milk over and mix again. Cover and marinate for at least an hour.
Preheat the grill and once hot, grill the chicken for 4-5 mins on each side until cooked.
Enjoy!

SWEETCORN SALSA
INGREDIENTS
160g frozen sweetcorn defrosted
2 spring onion, trimmed and finely sliced
12 cherry tomatoes, finely chopped
1 red pepper, deseeded and finely chopped
1 tsp chilli flakes
small handful fresh coriander, leaves and stalks finely chopped
juice of 1 lime
salt

METHOD
Put sweetcorn, onions, tomatoes, pepper, chilli and coriander in a bowl and mix well.
Add a pinch of salt and the lime juice and mix again thouroughly to combine
Enjoy