Lemon Grass Cordial

Ingredients
3 Lemon Grass Shoots
5cms Root Ginger, sliced and peeled
450g Sugar
Juice of 3 large Lemons
600mls Water

Method
Chop lemon grass and bruise base with rolling pin.
Put it in a pan with ginger, sugar and water.
Stir well till all sugar is dissolved.
Bring to the boil and simmer for 5-6 minutes.
Remove from heat.
Add lemon juice, stir well.
Strain and put into plastic bottles.
Can be frozen.

Coconut, Lentil and Tomato Dahl

Serves 4

Ingredients

2 tbsp Oil
1 large Onion, peeled and finely chopped
3 cloves Garlic, chopped
1 Carrot, diced
2 tsps Cumin Seeds
2 tsps Mustard Seeds
2.5 cm/1 inch piece fresh Root Ginger, grated
2 tsps ground Turmeric
1 tsp mild Chilli Powder
1 tsp Garam Masala
225g/8oz split Red Lentils
400ml/14 fl oz boiling Vegetable Stock
14fl oz can Coconut Milk
5 Tomatoes, peeled, seeded and chopped
Juice 2 Limes
4 tbsp chopped fresh Coriander
25g/1oz Flaked Almonds

Method

Heat the oil in a large pan, add the onion and cook for 5 minutes until softened.

Add the garlic, carrot, cumin, mustard seeds and ginger and cook for a further 3-4 minutes until the seeds begin to pop and the aromas start to be released.

Now add the turmeric, chilli powder and garam masala to the pan and cook for a further minute.

Tip the mixture into a slow cooker or saucepan; add the lentils, stock, coconut milk and tomatoes.
Stir well and cover the pot with the lid.
Cook for 2 hours or until the lentils are soft, stir occasionally to prevent sticking.
Stir in the lime juice and 3 tablespoons fresh coriander.
Check the seasoning and cook for a further 30 minutes.
Sprinkle the remaining tbs of coriander on the top.

Serve with naan bread.