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A meal in itself – soft hulled red lentils, citrus, lots of spice as for dal and lumps of fresh, lemony ewe’s milk cheese – feta is best – added at the end. Serve in big bowls and abandon forks, giving everyone a big spoon instead. It can also be stored in the fridge for a few days and successfully reheated.

Serves 4–6

240g/8oz red lentils

1 onion, chopped

a pinch of ground turmeric

3 tablespoons vegetable oil

2 garlic cloves, chopped

2 hot green chillies, chopped

2cm/³/₄ inch piece of fresh ginger, peeled and finely chopped

juice of 1 lime

2 kaffir lime leaves, slightly torn

240g/8oz feta cheese, broken into lumps

Put the lentils in a pan with the onion and turmeric, cover with water (or stock) and bring to the boil. Simmer for 45 minutes, then strain.

Heat the oil in a large frying pan, add the garlic, chillies and ginger and cook over a medium heat until singed light brown, but not burnt. Stir in the lentils, lime juice and lime leaves, then bring to the boil and add the cheese. Take to the table when very hot – the cheese will soften as it heats through.