Dessert · Poached fruit & compotes · Uncategorized

Porridge toppings-Poached pears

It’s always a little harder getting up on these cold dark mornings, but knowing there’s a super tasty breakfast waiting makes it a little easier…..these poached pears on top of a bowl of a hot porridge will have you jumping out of bed!

 

Poached pears 2

As previously mentioned in my Morning self care & kale smoothie recipe breakfast is my favourite meal of the day and I never miss it! Even if I’m travelling and know I won’t have much time the following morning to sit down and eat, I don’t skip it. I simple prep a batch of my Cacao overnight oats recipe or my Banana bread baked oats and bring breakfast with me on the go.

I most often than not have an oat based breakfast as I find oats filling and versatile, for me there is nothing more comforting or inviting in the morning than a bowl of hot porridge topped with fruit, seeds, nut butter and a drizzle of maple syrup….its like a big warm belly hug!

In order to keep variety with my porridge, I make sure to have plenty of different toppings prepared….compotes, granola and toasted seeds are my favourites. However, recently I ordered pears in my local veg box and unsure what to do with them I decided to poach them….what a good idea that was, as they turned out super tasty.

If you’re not a breakfast person a suggest your try out this recipe, I bet you’ll be quickly converted!

Ingredients

4-5 pears (I used conference)

2 medjool dates

250ml boiled water

1-2 tablespoons coconut sugar ( or maple syrup)

1 teaspoon mixed spice/ pumpkin spice

 

 

 

Method:

  1. Place water, sugar,dates and spice into a small/medium saucepan and bring to boil. Once boiling reduce heat and stir until sugar is dissolved. Once softened mash dates into liquid.
  2. Meanwhile peel pears and use a melon baler to scoop out the cores.
  3. Add pears to liquid, bring liquid back to boil and then reduce to a low simmer, cook pears until soft, 5-7 minutes ( You want the pears to retain their structure).
  4. Remove from heat, transfer pears and liquid to a container and leave to cool.
  5. Serve on top of porridge or with a spoon of coconut yogurt and a sprinkle of granola.

This recipe will store well in a fridge for 3-4 days.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

P.s I’ve entered the UK Blog Awards 2019 & would really appreciated your vote, you can vote here!

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Soup · Uncategorized

Parsnip, kale & broccoli soup

 

 

I’m really loving all the veg in season at the moment….particularly squash, parsnips and turnips!!!

I’ll be honest, I never really paid attention to the humble little parsnip before now….which is such a pity as it’s such a versatile veg…….lending itself so well to soups, stews and curries…..and has quickly become a fridge staple! Also, parsnips are surprisingly very high in nutrients, containing high levels of fibre, vitamin C, folate and maganese, to name but a few!

I find it’s so easy to get into a routine of buying the same familiar veg each week but I’m trying to be more aware of this, as it’s really important that we vary the veg we eat every week, to ensure we’re getting a good balance of nutrients. Recently I’ve started ordering a new veg in my veg box each week to challenge myself with new recipes and flavour combinations, ensuring I’m creating variety within my diet….hence my new found love of parsnips!

If you’ve been following my blog for awhile now you’ll know I’m fond of a soup recipe-

Autumn spiced pumpkin soup

Potato, leek and white bean soup with sourdough croutons

Roast Pumpkin and Sweet Potato Soup

Meal planning with a Veg box- Celeriac, kale & butter bean soup with walnut & pumpkin seed dukkah!

I always find soup a good place to start when introducing new vegetables into your diet, as the flavours are always blended and not over powering. The sweetness of the parsnip in this soup offsets the slight bitterness of the kale and combines really well with the broccoli making for a slightly earthy and creamy wholesome soup.

Why not introduce a new veg into your diet this week by making a batch of this soup or one of the recipes linked above!

Ingredients:

Serves 4

1 medium/large onion

3 large garlic cloves

3 medium parsnips (400g)

1 cup of kale

120g broccoli

1 stock cube

750ml boiled water

Method:

  1. Peel and chop onions and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
  2. Peel and chop garlic and parsnips, add to onions, along with 300ml of the vegetable stock. Cook until soft, this will take up to 20 minutes.
  3. Prepare the kale and broccoli- chop kale, remove tough stalks and finely chop leaves, set aside until needed. Remove the broccoli florets from the stalk, peel and chop the stalk also, set both aside with the kale.
  4. Once the parsnips have softened add the kale,broccoli and remaining stock. Cook until broccoli and kale are tender.
  5. Blend soup and add extra stock if the soup is too thick.
  6. Season with salt and pepper to your taste.

This recipe will store well in a fridge for 2-3 days or you can portion it up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Eggs · Uncategorized

Lunch box fillers-Squash, red onion & garlic frittata

Pumpkin frittata 5

Back with another lunch box filler this week! As the days get shorter and the weather turns colder it’s more important than ever, that we make sure we are fueling our bodies with tasty wholesome food, that provides us with the necessary energy to- keep us warm, fight colds and flues and aid in the recovery from everyday stresses and strains.

This frittata recipe provides the body with a good balance of carbohydrate, protein and fats- it’s easy to make and can be made ahead of time….making for a quick and nutritious weekday lunch.

For those of you who follow me on Instagram, you’ll know I’m a bit obsessed with squash at the moment….it’s just so versatile and packed with nutrition….it works beautifully in this frittata along with many other dishes such as curries and my Lentil & butternut squash lasagne.

On a recent trip home, I packed two slices to have as my “airport lunch” , along with a slice of my Banana bread baked oats and it kept me full for the whole trip……which is pretty good, as I’m ALWAYS hungry!

Frittatas are also a great way of using up leftovers….here’s a few filling ideas:

  • Leftover roast veg
  • Leftover roast or boiled potatoes
  • Herbs that need using up

Although this post is called “Lunch box fillers”, frittatas can make for a filling, quick mid-week dinner….simply pair with some thickly cut homemade potato wedges and a big green leafy salad and you’ve a wholesome filling meal on the kitchen table in no time!

Finally, let me just say thank you to those who read my blog and if you haven’t already, be sure to check out my previous lunch box filler posts Lunch box fillers-Mini chard, courgette and onion frittatas and Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad for more tasty and healthy lunch box ideas!

Pumpkin frittata 6

Ingredients:

Serves 6

1 small pumpkin

3 red onions

3 garlic cloves

6 eggs

100ml milk

Salt  & pepper

Toasted pumpkin seeds

Method:

  1. Preheat oven to 180c.
  2. Peel and chop pumpkin into 1cm cubes, place on a lined baking tray, drizzle with olive oil and sprinkle with sea salt, put in oven for 25-30 minutes or until pumpkin is cooked through.
  3.  Peel and roughly chop onions, add to a separate lined baking tray, drizzle with olive oil and sprinkle with salt, add garlic cloves unpeeled to the tray. Place in oven for 20-25 minutes until onions are softened and slightly caramelized.
  4. Crack eggs into a medium jug, add milk, salt and pepper and whisk well.
  5. When pumpkin and onions are cooked remove from oven and allow to cool slightly.
  6. Remove garlic from skin, mash and mix through the eggs.
  7. Once vegetables have cooled add to a square or medium sized rectangle tin (mine measured 10 x 6.5 inches) and spread out evenly. Pour eggs over and scatter seeds on top, if using.
  8. Place in the oven and bake for 20 minutes or until eggs have set.

This recipe will store well in a fridge for 2-3 days or you can portion it up and freeze for up to 1 month.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

Lasagne · Lentils · Spaghetti & Pasta · Uncategorized

Lentil & butternut squash lasagne

thumbnail_IMG_7471 lasagne

For me there’s is nothing better than starting the week with a freezer full of healthy home cooked meals!

This weeks meal prep was a case of using whatever store cupboard items I had to hand, as I hadn’t time to do a big shop….If you haven’t checked it out already, I did a post awhile back on My top 10 store cupboard essentials, it’s full of tips on how to stock your pantry, to ensure you always have items in the cupboard to put together a quick nutritious meal, even if you haven’t made it to the shop that week!

After a quick scan through the cupboards and vegetable rack I decided to make a ‘Lentil & butternut squash lasagne’…..and what a good decision that was, as it turned out delicious!

This is also a great dish for families doing ‘Meat free Mondays’ or those struggling with multiple food allergies, as visually it looks like a regular lasagne….you’d never suspect that it’s meat free, dairy free and gluten free!

Lasagne 3

Ingredients:

1 onion

3 cloves garlic crushed

500g butternut squash grated

380g green lentils (canned)

1-2 tablespoon maple syrup

2 tablespoon mixed herbs

1 tablespoon oregano

800g Passata

1 box of lasagne sheets(I used gluten free)

 

Method:

  1. In a medium saucepan sweat onion until soft, 8-10 minutes.
  2. Add garlic, butternut squash and herbs to the onion mix and cook for 2-3 mins.
  3. Next add lentils, passata, maple and water.
  4. Bring mixture to boil, then reduce heat low/medium and cook for 20-25 minutes.

 

lasagne 2

 

Bechamel sauce:

2 tablespoons of butter (non-dairy if necessary)

2 tablespoons of flour (gluten free if necessary)

2 cups milk (I use rice milk or unsweetened almond milk)

Pinch of nutmeg (use sparingly)

Pinch of salt

Method:

  1. Place butter in saucepan and melt. Once melted add flour and mix well using a whisk, cook mixture off for 3-5 minutes
  2. Gradually add milk while continuing to whisk, followed by a pinch of nutmeg and salt.
  3. Continue to stir sauce over low/medium heat until sauce thickens. Once thickened, remove from heat and allow to cool.
  4. Once the lentil mix and white sauce are cooled, construct your lasagne. Start with a layer of lentil mix, then a thin layer of white sauce, followed by a layer of lasagne sheets, then another layer of lentil mix, another layer of lasagne sheets and finally top with a layer of white sauce. You can sprinkle cheese on top also.
  5. Bake in the oven at 180c for 20 minutes or until lasagne sheets are tender all the way through.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

 

Soup · Uncategorized

Autumn spiced pumpkin soup

 

 

Back with more Autumn goodness this week…..Autumn spiced pumpkin soup!

This soup is perfect for warming you up on a cold Autumn day, it’s also a very healing soup, as squash is packed with vitamin C, while the anti-inflammatory properties of ginger and turmeric aid in recovery, supporting the body in fighting any colds or flues.

In my eyes, soup is the perfect meal prep food- it’s a one pot wonder, high in nutrition and cost effective! I always make it in batches and freeze it for the week ahead, it’s great for bringing to work too….(I find a jar or thermos flask, the best leak proof method for transporting it!)…paired with a thick slice of toasted sourdough, it makes for a filling lunch!

It’s also a great way to introduce the family to new vegetables and flavours, particularly for those that are a bit fussy….i’ts smooth texture lends itself to being alot more approachable to try than the vegetable just being chopped, steamed and put on the dinner plate ( which is equally delicious but not for everyone….particularly those trying a new vegetable!) Why not give this soup a try this week with some of the more fussy eaters in the house and see if they’ll give it a taste?!!I’m sure they’ll love it…maybe make it with a butternut squash first as they’re naturally sweet tasting which will make it even more enticing.

I hope you find time this week to try this recipe out…… I’m feeling very inspired by the delicious Autumn produce available at the moment…expect lots more hearty recipes to follow in the coming weeks!

 

Squash

 

Ingredients:

6 (250ml) portions

1 medium pumpkin(or squash, butternut squash works really well too!)

1 medium onion

3 garlic cloves

1 thumb size piece

1/2-1 red chilli

1 scant teaspoon of turmeric

1 eating apple

1/4 can coconut milk

1 organic stock cube

500-600ml boiled water

Salt & pepper

Pumpkin 1

 

Method:

  1. Peel and chop onions and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
  2. Peel and chop garlic, ginger and chilli, add to onions, along with the turmeric and cook off for 3-5 minutes.
  3. Peel and chop pumpkin and apple into one inch cubes, add to onion mix, along with 300ml of the vegetable stock. Cook until soft, this will take up to 20 minutes.
  4. Once all vegetables are soften add the coconut milk, remaining stock and blend. Add extra stock if soup is to thick.
  5. Taste and season.

This recipe will store well in a fridge for 3-4 days or you can portion it up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

 

Curries & Dals · Lentils · Uncategorized

Autumn walks & Sweet potato and lentil curry recipe!

 

Autumn is definitely my favorite time of year! Maybe it’s the fact that I was born in Autumn, I just love the crisp frosty mornings, the changing colours of the leaves and all the seasonal produce!

However, I must admit, I really miss Ireland in particular in Autumn….at home this time of the year I would be busy picking blackberries and apples…making jams, chutneys, tarts and crumbles….going for a  walk in the woods….listening to the leaves crunch underneath my boots and preparing the garden for winter….coming in from the cold to bowls of soups and stews….warming up in front of the fire….it’s my idea of bliss and it’s where my heart belongs this time of year!

That said, I am very grateful for all that I have here and all that I’ve learned. I am also very grateful that I live by the sea, where I can go for lovely long walks on cool crisp Autumn evenings, come home to a warm apartment and eat bowls of warm nutritious food, much of which is locally sourced through my local veg box scheme.

I love how the food transitions from summer to Autumn….from cooling crunchy salads to belly warming dishes filled with spices and chunky veg! For me, as soon as the weather starts to turn cooler my body immediately craves curries…curries bring natural warming affects to the body through the blend of spices we put into them, many of which are also healing to our bodies, particularly turmeric. Turmeric is a natural inflammatory and great for aiding recovery from colds and flues this time of the year.

Curries are one of my favourite meals, as I’m sure you can tell by the many curry recipes I have on here, if you haven’t already be sure to check them out!

Gina’s Dal

Mung bean and sweet potato curry

Red lentil, pea and turnip curry

Sweet potato, spinach and lentil curry

I hope you enjoy this curry recipe too. I think it’s my favourite to date!

 

sweet-potato-lentil-curry-2.jpg

 

Ingredients:

1 medium onion

3-4 garlic cloves

1 thumb size piece of ginger

2 teaspoon curry powder

1 teaspoon black mustard seeds

1-2 teaspoon garam masala

1 can tomatoes

1/2 can coconut milk

1/2 cup red lentils

2 sweet potatoes

1/2 can water

Sea salt

Method:

  1. Peel and finely chop onion, add to a large sauce pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 10 minutes.
  2. Peel and grate garlic and ginger, add to onions and cook for a further 5 minutes.
  3. Add spices to onion mix, cook off for 5 minutes.
  4. Peel sweet potato one inch cubes, add to onion mix and stir well.
  5. Add all other remaining ingredients to the saucepan.
  6. Bring the mixture to the boil, then reduce the heat and cook for 25 minutes or until sweet potato and lentils have softened, be sure to check the mixture every few minutes to avoid the lentils sticking to the saucepan.

Serve with quinoa or brown rice.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Grain Salads · Salads · Uncategorized

Quinoa, butternut squash and cranberry salad

quinoa and butternut squash salad

Following my How to cook the perfect quinoa post, here’s a quick and tasty quinoa salad! Similar to my other two quinoa salads Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad this salad is also great for meal prep and perfect for work lunch boxes!

I created this recipe on my last visit at home in Ireland to serve for lunch to friends and family and it went down a treat, my Mum has made it many times since! This salad is crammed with nutrition and fibre, perfect for building your immunity up for the cold months ahead.

Here’s a brief breakdown of some the common nutrients:

Quinoa: Fiber, protein and essential amino acids

Butternut squash: Contains vitamin A, B and C

Cranberries & Orange: Vitamin C

Local honey: Anti- bacterial properties and contains good bacteria

Apple cider vinegar: Good for gut health and immunity

Pumpkin seeds: Magnesium, omega 3 and 6.

It’s really important when creating lunches or any meals for that matter that you optimize the nutrition of each meal, I always think, does this meal nourish my body as well as fill it? Food isn’t just about creating a feeling of being full, it’s the building blocks to our bodies development and recovery therefore its really important we create meals that provide us with a good balance of carbohydrates, protein and fats, as well as vitamins and minerals.

I find meal prepping really helpful with creating such balanced meals, my fridge staples are a batch of cooked quinoa, roasted veggies, lentils and beans, these ingredients can be quickly thrown together in a variety of ways to create quick, tasty and nutritious meals.

Enough of my chatting, here’s the recipe….I hope it becomes one of your lunch box staples this Autumn!

Ingredients:

Serves 4

1 cup cooked quinoa*

2 tablespoons of dried cranberries

Juice of ½ a medium/large orange

1 teaspoon apple cider vinegar

1 small butternut squash,2 medium sweet potatoes or medium pumpkin

1 tablespoon of olive oil

1 teaspoon of honey

1 teaspoon of fresh thyme

Salt

Toasted pumpkin seeds and pine nuts (optional)

butternut squash and thyme

Method:

  1. Cook quinoa, according to packet instructions (or see notes*).
  2. Place cranberries in orange juice and leave to soak.
  3. Peel and chop butternut squash into 1 inch cubes, place in a bowl and add olive oil, honey, thyme and a sprinkle of salt, mix well. Transfer to a lined baking tray and bake at 180c for 20 minutes or until soft. Once cooked remove from oven and allow to cool.
  4. Remove quinoa from heat and allow to cool. Also remove cranberries from orange juice, reserving the remaining juice for the dressing.
  5. Once everything has cooled, in a large bowl mix the quinoa, sweet potato and cranberries.
  6. For the dressing combine the apple cider vinegar with the reserved orange juice, pour dressing over salad and mix well.
  7. Just before serving top with toasted seeds.

 

Notes*:

  • When cooking quinoa, bare in mind that it triples in quantity once cooked. To cook the quinoa for this recipe, add ½ cup of quinoa to 1 cup of cold water. Bring quinoa to boil then reduce heat to a low simmer, cook until all water has evaporated, this usually takes 12-15 minutes. Once cooked remove from heat and place lid firmly on pot, leave to steam in its own heat for a further 10 minutes.

This recipes will store well in the fridge for 2-3 days.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Grain Salads · Kitchen tips & tricks · Quinoa · Uncategorized

How to cook the perfect quinoa

quinoa 2

I know, I know….bit of a bold title, but I find this method really does produce the perfect quinoa, with a light and fluffy texture. Trust me, it took me awhile to achieve perfectly cooked quinoa, I’m not sure why but it always went mushy on me! But thankfully through much trial and error I have successfully mastered a fool proof method, well I hope I have!

Quinoa is one of my favourite grains,  I always have a bag in the kitchen, its one of my store cupboard essentials as I previously mentioned in My top 10 store cupboard essentials post. Not only is it gluten free, it’s also packed with nutrition, providing a good source of complex carbohydrate and a source of plant protein. Quinoa is also super versatile grain, you can add it to salads, dinners and even add it to your breakfast, I often add a spoon or two to my morning porridge for extra nutrition and texture.

I have a few quinoa recipes already on my blog Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad and a few more to come, be sure and check them out!

quinoa 1

Here it is…the perfect method for cooking quinoa!

Ingredients:

1 cup quinoa

2 cups cold water

Method:

  1. Place quinoa in a sieve and rinse well under cold water, this removes the starch from the quinoa preventing it from going sticky.
  2. Place quinoa and water in saucepan and bring to boil.
  3. Set timer for 10 minutes.
  4. Once boiling, reduce to a medium heat and cook until all water is evaporated, this may take up to 12-15 minutes.
  5. Once all water has evaporate remove saucepan from heat and place lid firmly on pot, allow to steam in its own heat for another 10 minutes.

I hope you find this post helpful, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

Soup · Uncategorized

Potato and broccoli soup

 

Potato soup

The past week I’ve really felt a change in the weather….Autumn is creeping in slowly but surely. I must say though, Autumn is my favourite time of the year, watching the leaves change colour, feeling the air getting a little crisper and the evenings getting shorter….I enjoy all of it….well as long as I’m wrapped up in a blanket and cosy clothes!

Another thing I love about Autumn is the food, the comforting stews and soups, the apple tarts and berry crumbles, making pots of blackberry jam and apple chutney to store for the Winter, I find it all very comforting.

There’s nothing I love more than being at home in Ireland in Autumn, going for a long walk in the woods and field with my dog Ellie, then coming home to a warm fire and a big pot of homemade soup!

Soup is such a great dish to have prepared in the fridge all through Autumn and Winter, it’s packed with nutrition and keeps the body warm, there’s endless flavour possibilities too!

I created this soup recipe on my last visit home, switching it up from the traditional potato and leek soup, I decided to add broccoli instead and it worked beautifully!

 

soup lunch

 

Ingredients:

Serves 4

2 onions

3-4 cloves garlic

400g potatoes (peeled weight)

240g broccoli

1 teaspoon fresh thyme

700ml veg stock

Salt and pepper

Method:

  1. Peel and chop onions, finally chop thyme and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
  2. Peel and chop garlic, add to onions and cook off for 3-5 minutes.
  3. Peel and chop potatoes into one inch cubes, add to onion mix, along with 300ml of the vegetable stock. Cook until soft, this will take 15-20 minutes.
  4. Remove broccoli florets from stalk and set aside, peel and chop broccoli stalk and add to potatoes.
  5. Once potatoes have softened, add the remaining vegetable stock and broccoli florets,cook until tender, about 5-8 minutes.
  6. Once all vegetables are cooked, remove pot from heat and blend soup with stick blender, if necessary, thin with extra stock or hot water. Season with salt and pepper.
  7. Serve with a sprinkle of toasted seed on top and a drizzle of olive oil.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Lentils · Uncategorized · Vegetable stews

Roast vegetable and lentil stew

garden 6
Home grown & local produce-picture styled and taken by my Mum & Dad

I spent last week at home in Ireland with my family, I had such a lovely relaxing stay, going for lots of walks and spent time in the garden but one thing I will say is…….it was FREEZING over there! The cold Irish weather really made me crave warming stews and soups, with that, I got cooking in the kitchen and managed to rustle up a few new recipes.

This is a really hearty stew and is great for meal prepping ahead of time, it takes little effort to throw together on a Sunday evening, ready for the week ahead. It’s also a very versatile dish, it can be served with pasta, rice and quinoa or even made into a vegetable lasagne.  It also pairs really well with eggs and is delicious served with two poached eggs and a side of sourdough or served as shakshuka, by placing it into an oven proof dish, cracking the eggs on top and cooking it at 180c until the eggs are set.

I made a big batch the first day I was home and it was the perfect comfort food in the evenings to warm up after a long walk with my dog(aka puppy or princess Ellie!)

 

Ingredients:

Serves 4

2-3 red onions

2 courgettes

1 aubergine

1 bulb of garlic

1 can of tomatoes

1 carton of passata

1 tablespoon maple syrup

2 teaspoon mixed herbs

1 teaspoon of oregano

1 teaspoon cumin

200g canned green lentils (drained and rinsed)

Method:

  1. Chop red onions, courgette and aubergine into cubes, add to a lined baking tray and drizzle with olive oil, sprinkle with cumin and a pinch of salt. Drizzle garlic with a little olive oil, wrap separately in tin foil and place on tray. Bake at 180c for 25-30 minutes, or until all vegetables are soft.
  2. Place canned tomatoes, passata, maple syrup, herbs and lentils into a medium/large saucepan and place on a medium heat.
  3. When cooked, remove vegetables from oven and add to tomato sauce. Remove garlic from tin foil and mash 3-4 medium cloves with a fork, add to tomato sauce. (The remaining garlic can be stored in the fridge for up to five days and used to make garlic butter for garlic bread or added to further sauces.)
  4. Bring stew to boil, reduce heat and cook on low/medium for 20 minutes, stirring every so often.
  5. Serve with pasta, rice or quinoa.

This stew will keep well for up to four days in the fridge or can be frozen for up to 3 months.

I hope you enjoy these recipes, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx