Aubergine and leek chilli
Ingredients
200g dried black turtle beans, soaked and boiled
Olive oil
2 onions, chopped
3 cloves garlic, chopped
1 tbsp coriander seeds, ground
1 tbsp cumin seeds, ground
8 dried birds eye chillies, ground
500g tinned tomatoes
1 tbsp tomato puree
400g aubergines
1 large leek
1 bunch fresh coriander
Method
Fry onions, garlic and then spices. Cook for 2 mins before adding the tomatoes and tomato puree. Simmer sauce for 15 mins. Check the spicing. It needs to be very spicy at this point as the beans and veg will dilute this.
While the sauce is cooking, chop the aubergine and toss the chunks in olive oil. Post them in a hot oven, turning a couple of time, until browned.
Chop the leeks into chunks and wash them. Heat olive oil in a pan and cook leeks until tender.
Add the beans, aubergines and leeks to the sauce and simmer for 10 mins. Stir in the fresh coriander.
Polenta gnocchi
Ingredients
250g coarse corn meal/polenta
1200 ml sstock
Cheddar or philadelphia cheese (optional)
Olive oil
Method
In a pan, heat up the stock and pour in the polenta, whisking continously until it thickens. Cook for a further 15 mins or so until the grains are cooked, stirring regularly to prevent it sticking. Remove from the heat and stir in the cheese, if using. Pour the mixture into a baking tin and leave to cool and set. Once set, cut into circles. When you want to re-heat them, toss them in olive oil and bake them