Delicious UK - (01)January 2020

26 deliciousmagazine.co.uk

Pumpkinblackdhal

SERVES6.HANDS-ONTIME 20 MIN,

OVENTIME35-40MIN,SIMMERING

TIME 1 HOUR 15 MIN, PLUS SOAKING

MAKE

AHEAD

Thedhalwillkeep

forupto3 daysinan

airtightcontainer

inthefridge.Reheatgently,

addinga littlesplash of water,

untilpipinghot.

FOOD

TEAM’S

TIP

Ifyou’renotvegan

oravoidingdairyfor

otherreasons,stir

in4-6tbspdoublecreamin

step 4 for a richer finish.

• 300gbrownlentils


• 1 pumpkinorsquash,about
  1kg,slicedinto2cmwedges
  (weuseda delicapumpkin)


• 2 redonions,cutintowedges


• 1 tbspgarammasala


• 1 tspchillipowder


• A fewglugsoliveoil


• 3 fatgarliccloves,crushed


• 5cmpiecefresh ginger,
  grated


• 2 tbsptomatopurée


• 1 veganvegetable stock
  potorcube


• 30g vegan spread

FORTHEHERBANDCASHEWSAUCE

• 50gunsaltedcashews,
  toastedina drypan


• Largehandfulfresh
  coriander,chopped


• Smallhandful fresh mint,
  chopped


• 1 greenchilli,deseeded
  andchopped


• 1 tbsptamarindpurée


• Juice1-2lemons


• Pinchchaatmasala
  (availablefromlarger
  supermarkets,Asiangrocers
  and at souschef.co.uk)

1 Rinsethelentilsin3-4

changesofcleanwater,then

drain,tipintoa largepan,

coverwithwaterandsoakfor

30 minutes.Drain,thenreturn

tothepanandcoverwithfresh

water. Bring to the boil, cook

for 10 minutes,thenreducethe

heattoa simmerandcookfor

about 45 minutesoruntiljust

tender.Keepaneyeonthe

lentilsandif thepangetsdry,

addmorewater.Usea metal

spoontoskimoffanyscum

thatrisestothesurface.

2 Meanwhile,heattheoven

to200°C/180°Cfan/gas6.

Tossthepumpkin/squash,

onions,garammasalaand

chilliwitha goodglugofoil

ina largeroastingtray,then

cookfor35-40minutes,

turninghalfway, until tender

andgolden.

3 Oncecoolenoughtohandle,

transferhalfthepumpkinand

onionstoa board.Removeand

discardthepumpkinskin,then

roughlychopthepumpkinflesh

andonionwedgesandsetaside.

4 Heatanotherglugofoilin

a largepanandgentlyfrythe

garlicandgingerforabout

5 minutes,thenstirinthe

tomatopurée.Addthedrained

lentils,thestockandjust

enoughwatertocover.Bringto

a simmerandcook,uncovered,

forabout 15 minutes,stirring

frequently,untilthickand

creamy.Addthechopped

pumpkinandonion,alongwith

theveganspread(andcream

if using;seetip),thenmixuntil

smooth.Taste,seasonwithsalt

andpepperandkeepwarm.

5 Poundallthesauce

ingredientsina pestleand

mortarorwhizzina minifood

processoruntilthemixture

formsa loose paste. Season

totaste.

6 Topthedhalwiththerestof

theroastedpumpkinwedges

andonions,thendrizzleover

theherband cashew sauce

toserve.

PERSERVING351kcals,13.8g

fat(4.3gsaturated),16.9g

protein,34.8gcarbs(7.7g

sugars),1.6gsalt,10.4gfibre

WINEEDITOR’SCHOICEChill

a gooddrybottledciderfor

this, or make it a ginger beer. →

alargefryingpanandbrown

thelambin2 batches,setting

asideona plateasyougo.Use

a glugoftheredwinetodeglaze

thepan,scrapingupanytasty

bitsfromthebase.Savethisto

returntothecasserolelater.

2 Heatthe1½tbspoilandthe

butterinthecasserole.Addthe

choppedvegandgarlic.Season

withsaltandpepper,thencook

overa lowheat,covered,for

10 minutesuntilthe vegetables

havesoftened.

3 Removethelidandstirinthe

tomatopurée,cookfor1 minute,

thenstirintheflourandcook

for1-2minutesmore.Addthe

brownedlamb,thenpourinthe

reservedpanjuices,therest

oftheredwine,thestock,

Worcestershiresauce,thyme

andbay.Bringtoa simmer.

4 Weta sheetofbakingpaper,

scrunchit up,openit outagain

andplaceoverthecasserole

(thebakingpaperminimises

evaporation/condensation,and

keepsthetemperaturesteady

ina lowovenforevencooking).

Putthelidbackon,thencook

intheovenfor2 hours.

5 Removethecasserolefrom

theoven,removethebaking

paper,stirwell,thencook

uncoveredfora further

45 minutesuntilthemeatis

tenderandthesauceisrich.

6 Meanwhile,mixallthe

dumplingingredients,plussalt

andpeppertotaste,ina mixing

bowltomakea stickydough.

Turntheovenupto190°C/

170°Cfan/gas5,thenrollthe

doughinto10-12equalballs.

7 Arrangetheballsonthetop

ofthestew,thenreturntothe

ovenfor15-20minutesuntilthe

dumplingsarerisenandgolden.

Sprinklewithparsleytoserve.

PERSERVING512kcals,17.9g

fat(7.1gsaturated),38.3g

protein,37.2gcarbs(9.3g

sugars),0.9gsalt,5.4gfibre

WINEEDITOR’SCHOICEOpen

a bottleofnorthernSpain’s

rioja – preferably a reserva.

Lambone-potwith

herbydumplings

SERVES6.HANDS-ONTIME 30 MIN,

OVEN TIME 3 HOURS

MAKE

AHEAD

Thestewwillkeep

forupto3 daysin

anairtightcontainer

inthefridge,orinthefreezer

forupto3 months(withoutthe

dumplings).Defrostinthe

fridgeovernight,thenreheat

intheovenuntilpipinghot.

Makethedumplingsfresh

and cook as in the recipe.

• 1½tbspvegetableoil, plus
  anextrasplash


• 900g-1kgbonelessBritish
  lambshoulder,cut
  into3cmchunks


• 300mlredwine


• Knobofbutter


• 1 mediumonion,chopped


• 2 carrots,chopped


• 2 celerysticks,chopped


• 2 parsnips,chopped


• 4 garliccloves,chopped


• 2 tbsptomatopurée


• 3 tbspplainflour


• 500mlchickenstock


• 2 tbspWorcestershiresauce


• 4 freshthymesprigs


• 2 bay leaves

FORTHEDUMPLINGS

• 150gself-raisingflour


• 115gnaturalyogurt


• 1 tbspEnglishmustard


• Handfulchoppedfresh
  flatleafparsley,plus
  extra to serve

YOU’LLALSONEED...

• Largecasserolewith
  a lid;compostable non-stick
  baking paper

1 Heattheovento150°C/130°C

fan/gas 2. Heat a splash of oil in