1) Heat the olive oil in a frying pan. Add the garlic and ginger and fry for a couple of minutes. Add the tomatoes to the pan, turn the heat down and cook until softened.
2) Add the watercress to the pan. Stir well and cook for a few minutes, stirring occasionally, until tender. Serves 2 as a side-dish.
Raisins - 80 g
Cashew nuts - 80 g
Orange juice - 60 ml
Milk - 60 ml
Peeled carrots - 450 g
1) A couple of hours before you want to eat the salad put the raisins in a bowl and pour over boiling water. Leave to soak for an hour.
2) Drain the raisins and put 2 tbsp of them into a blender with the orange juice, milk & half the cashews. Blend until liquified (our blender only managed to chop the nuts into small pieces. I might try the smoothie maker next time).
3) Grate the carrots (we used the grater in our food processer) and pour over the liquid. Add the rest of the raisins and cashews and stir well. Refrigerate for at least half an hour before serving. Serves 4-6.
This can be eaten warm or cold and is great served on the side of soups and stews.
Chickpea (gram) flour - 330 g
Cold water - 830 ml
Olive oil -2 tbsp
Salt - pinch
1) Sieve the flour into a large mixing bowl. Gradually pour in the water, whisking, until all the water has been used up and the mix is smooth.
2) Add the olive oil and salt and whisk until smooth. Leave to stand at room temperature for 3 hours.
3) Skim off the top layer of the batter and discard.
4) Grease a large roasting tin and pour in the batter. Bake at 175°C for about 30 minutes until golden. Leave to cool for a few minutes and then cut into 12 pieces. Serves 12.
1) Put the broad beans in a pan of salted water and bring to the boil. Reduce the heat, cover partially and simmer for 30 minutes.
2) Meanwhile, put the remaining ingredients in a small pan and heat gently, mashing the tomatoes slightly as they soften.
3) Drain the beans and then stir them into the pan with the tomatoes. Heat for a couple of minutes and then serve warm with bread. Serves 2.
This is best eaten warm and tastes quite like a sponge pudding.
Butter - 200 g
Golden caster sugar - 300 g
Eggs - 4
Plain flour - 200 g
Baking powder - 0.5 tsp
Milk - 2 tbsp
Fresh or frozen (not tinned) blackberries - 500 g
Vanilla extract - 1 tsp
1) Cream the butter and 200 g of the sugar together in a large bowl. Gradually add the eggs, flour and baking powder, stirring.
2) Add the milk and stir until smooth.
3) Grease and line a 22cm diameter round cake tin and then spread 300 g of the blackberries over the bottom. Pour over the batter and bake at 180°C for 50 to 55 minutes until golden. Remove from the oven and leave to cool for a few minutes.
4) Cook the rest of the blackberries with the vanilla extract and remaining sugar in a small pan. Bring to the boil and then simmer for a few minutes.
5) Turn the cake onto a plate and then serve warm with the blackberry syrup and ice cream. Serves 8.