Today is the first day of Autumn/Winter times. The chill in the air is present and the winds are howling, causing difficulty keeping my scarf around my neck. Our apartment is pretty cold now too and I’m spending a lot of time in the kitchen. It’s petite-ness being a blessing when combined with a hot oven roasting something delicious for dinner. I’ve been roasting my little heart out recently whether it be veg, a big roast chicken (coming up!) or a big tray of Chipolata sausages and lentils. Lentils are DELICIOUS, but you have to be quite creative to experience them in different ways. They are generally a filler for a nice stew or a part of a salad, but let’s try and incorporate them into our lives a little more shall we? They are really good for you! High fibre, low in cholesterol, low in calories! Which is what we all ask for when the winter hits and all we want is piles of buttery mash potato, warm toasties and plenty of sugary fruit crumbles. I’m going to have to be so careful this winter…
It is my mission to make grains and oats part of my diet as much as tea and cheese are. I now have a couple packs of red lentils, pearl barley, cous cous, bulgur wheat, all that lovely stuff which i will be trying to make into proper tasty food.
However my meat intake has recently gone up, mainly having chicken thanks to the Nigel Slater project and plenty of sausages, just as a staple in the fridge for spontaneous meals. I don’t like to buy and consume too much meat as it can be wasted easily and makes you a little too reliant on meat and not making the most of the seasons fruit and veg. But these chipolatas were reduced today so I thought one last time won’t hurt.
What food get’s you excited about the colder months?
Serves 2 as a main
Adapted from September issue of Good Food magazine
1 pack of Chipolata Sausages
1 Red onion, wedged
1 tbsp olive oil
200g cherry tomatoes
400g/500g packet of puy lentils
1 tbsp cumin seeds
2 tbsp red wine vinegar
a handful of parsley
Get a grill pan hot and preheat the oven to 200C/400F. Place the sausages in the grill pan to sizzle for a few minutes until they are marked on both sides. Take out and toss them with the wedges of red onion and oil. Season and roast in the oven for about ten minutes. Meanwhile, cut the cherry tomatoes in half. When the first ten minutes is up, take the tray out the oven and sprinkle over the cherry tomatoes, empty out the lentils and mix with the cumin seeds.
Roast for a further ten minutes, then toss with the red wine vinegar, serve as it is with garnishes of parsley and rocket or with some crusty bread.