Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 46

Joyce Molyneux, who used to own the Carved Angel in Dartmouth, recommended to Jane that she include this recipe. It’s perfect as a side dish or a vegetarian main course.

Serves 4

3 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, crushed

1 chilli, chopped

500g cabbage, preferably Hispi or January King, shredded

juice of ¹/₂ lemon

1 tablespoon chopped coriander

sea salt and freshly ground black pepper

For the lentils:

100g Puy lentils

2 garlic cloves, peeled

1 tablespoon olive oil

First cook the lentils. Put them in a pan with the garlic and add enough water to cover. Bring to the boil, then reduce the heat and simmer for about 30 minutes, until tender, topping up the water if necessary. Drain, then season well and mix in the olive oil.

For the cabbage, heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes, until softened. Add the shredded cabbage and season well. Cook, stirring, over a high heat, until wilted. Stir in the lemon juice, lentils and coriander and adjust the seasoning.