Camden New Journal - Recipe for Pam's Healthy Casserole by Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Savoury treat and a special apple parcel

Clare Latimer shares a nibble of some of her friends’ recipes

A VERY friendly smiling woman called Pam drops my Camden New Journal safely through my door each week. We have become good friends and often talk about recipes. She told me of her favourite so I suggested that she let me have it for publication and so here it is. I have left it as she wrote it so it is a slightly different style to my recipes but it looks very good.

Pam’s Healthy Casserole
Thank you Pam and good luck with the Glenfiddich writing competition you have just entered.

Half a tea mug Puy lentils;
One aubergine;
One courgette;
One red pepper – I like the long pointy ones because they’re so sweet;
Six or eight mushrooms cut into quarters. Shiitake are nice but so are chestnut;
Two small chillies, red or green, chopped fine;
Garlic cloves, I like a lot, three or four chopped fine;
One tbsp grated ginger, I like a lot;
Stock: two cubes of kallo, one chicken, one veg.

Method
Chop the vegetables into cubes but not too small, douse with olive oil, place on a baking sheet covered with foil and roast in oven at 220C for 35-40 minutes.
While the veg are roasting get the lentils on to cook. One cup of lentils to two cups of water. Add the stock cubes when it comes to the boil, stir until they dissolve then add the mushrooms, turn down the heat and simmer for 20-30 minutes.
When the vegetables are ready add them to the lentils. Add ginger, chilli and garlic and simmer again for 5-10 minutes.
This really is very nice all on its own but if you have guests serve with a green salad or chunky bread. If you want to serve it as a side dish instead of a main course it goes well with some nice Cumberland sausages. Enjoy!

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