Richard's backpacking recipes
Chicken cutlet, olive tapenade, whole grain mustard in soft taco
Carrots stir fried with garlic on rice
Yotam Ottolenghi’s spiced red lentils with curry leaves.
This works equally well as a warm dip for six, or as a main course for two with spiced vegetables and rice. 60ml olive oil 40 curry leaves, fresh or dried ½ tsp cumin seeds ½ tsp fennel seeds 2 banana shallots, peeled and finely chopped 3cm piece fresh ginger, peeled and finely chopped 2 garlic cloves, peeled and crushed 1 large red chilli, finely chopped 2 tsp mild curry powder Finely grated zest of 1 lemon 150g red lentils, rinsed 500g vegetable stock Salt In a medium saucepan for which you have a lid, heat the oil on a medium-high flame, then fry 30 curry leaves for 30 seconds, until starting to turn crisp. Add the cumin and fennel seeds, fry for 10 seconds, until aromatic, then pour the oil and spices through a sieve with a bowl underneath to catch the oil. Put the curry leaves and spices in a bowl with a tablespoon of the infused oil. Return the remaining cooking oil to the saucepan and put it on a medium-high heat. Fry the shallots for four to five minutes, stirring frequently, u...
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