Celebrate good times


Lest people think my life consists solely of work, encroaching mental health issues, and Own-Brand Baked Beans, I did manage to make it to a friend’s BBQ on Saturday. Very chilled out, as you can be with people you’ve known for over 20 years (you can’t pretend with these guys; they’ve seen the bad haircuts and the ill-advised teenage crushes). In-house entertainment was provided by a bottle of Chateau Chunder, one bottle of Quite-Good-Wine-Marked-Down-To-Chateau-Chunder-Prices, plus four kids and two guinea pigs. The youngest child, C, a mere 12 months old, discovered that BBQ’d sausages, encrusted as they are with charcoal, make an excellent medium for complex abstract works of art. Particularly when Daddy has very thoughtfully put on a nice plain white t-shirt…. 🙂

Let us draw a veil over the “Skippy the Zombie Kangaroo” skit, Rapunzel the missing doll, The Great Guinea Pig Escape, plus the hilarious bit where the host burned all the hairs off his left forearm when the gas BBQ misfired. Instead we shall concentrate on the fact that the supermarket Spicy Spinach & Lentil burgers I picked up on the way over (£3 for two boxes), turned out to be quite ace.

Did a bit of creative reverse engineering on the ingredients list on the packet (what the frak is “pea fibre”?), and rather than make burgers, made this viciously spicy lentil bake……


Tin green lentils
White basmati rice
Half a chopped white onion
Chopped garlic, 2 cloves
Half a large sweet potato, chopped finely
Half a medium courgette, chopped finely
Vegetable oil
Spinach, minced
Tin tomatoes
Coriander, cumin, turmeric, fenugreek, cayenne, ginger, paprika

Boil the sweet potato, lentils and rice until soft. Mash.
In a wok, heat the oil and add the onion, garlic and courgette, fry gently.
Add the spices and fry for a few minutes.
Mix all the above with a tin of tomatoes and the spinach, salt to taste and mix well (I used a potato masher then the back of a spoon to get a smooth consistency – lightweights may wish to use a food processor)
Pour into a well-greased baking tray and bake for 40-45 minutes at 180 degrees until lightly browned.


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