They use whole, organic, nutrient-filled ingredients to create delicious recipes free of grain, gluten, and refined sugar. Authors of our international bestselling cookbooks The Art of Eating Well and Good Simple launched our hugely popular Hemsley Spiralizer.
Hello, Melissa here! Those that know me, know I get very hot easily! With this gorgeous sizzling Summer, it’s hard to stay unflustered in the city, so I’ve always got a refreshing iced tea brew on the go to keep me at ease and (try to stay) as *cool as a cucumber*.
*Scroll down for 4 of my favourite recipes for iced teas that you can turn perfectly into mocktails & cocktails too!*
Come rain or shine, I like to make sure my loved ones are well fed AND well hydrated so I’ll always have a pot, either freshly brewed and steaming hot in Winter, or a jug chilling in the fridge in Summer. Drinking lots of water can be a bit boring or feel a chore sometimes and I know the feeling, when all you want is an iced coffee to boost your morning or soothe your afternoon “sweat and slump” •. But how about switching up your regular caffeine hit for a fresh pot of something really refreshing? I’ve got just the thing for the perfect Summer sipper recipes!
Making your own drinks is simple and a great way to use up spices, herbs and fruit that you’ve probably already got in your cupboards or fridge or window sill and it means less sugar too, always a bonus. I tend to sweeten mine with a dash of good quality maple syrup or local raw honey and if you’ve got any already, a little squeeze of date syrup or pomegranate juice or molasses is delicious.
Kids love getting involved picking mint or rosemary, squeezing lemons, decorating the drinks with berries and edible flowers, lavender or cucumber ribbons, If you’ve got guests coming over, it’s the perfect party tipple as you can keep your brew in the fridge for a couple of days and it’s ready to go when you need it. Or turn into a cocktail with a little gin, vodka, prosecco or whatever you fancy! It’s also a lovely way to step away from your laptop and enjoy a little quiet time in your garden or fill up a bottle and take it to the park!
Hope you enjoy the recipes:
*To turn these iced tea recipes into mocktails, top with sparkling water or add a splash of gin or vodka for a delicious cocktail. If using raw honey, add honey after teas have brewed!*
Strawberry & Rooibos Iced Tea
INGREDIENTS 4 Rooibos teabags or 3 tablespoons of loose leaf rooibos tea
200g strawberries, sliced
2 tbsp maple syrup, to taste
1. In a large tea pot, add the tea bags, half the strawberries and fill half way with just boiled water. Stir well and allow to brew for a few minutes before adding more water and the maple syrup.
2. Once cooled, stir well then fill the glasses with ice, add the rest of the strawberry slices and pour over your iced tea.
By entering this free prize draw, you agree to accept and be bound by these terms and conditions. All entry instructions form part of the terms & conditions of this prize draw.
This free prize draw is open to anyone aged  or over who is a resident of the UK or the Republic of Ireland.
Entries must be received by [Sunday 10th June] (closing date). Entries that are illegible, incomplete, corrupted or which fail to be received by the closing date for any reason, will not be counted. The promoter is not responsible for entries delayed or lost in the post. Automatically generated entries or entries via agents or third parties are invalid and shall not be counted. [Entries shall not be returned.]
Only one entry per person. No entrant may win more than one prize.
To enter simply follow @hemsleyselfridges and like the image on @HemsleyHemsley.
All correctly completed entries will be entered into a prize draw which will take place on . The first entrys drawn at random will be the winner.
The prize is [2 tickets for the Hemsley + Hemsley at Selfridges cafe in London on Tuesday 12th June] (prize) [and must be redeemed on 12th June]. The prize is non-transferrable and no cash alternative will be offered. The prize does not include transport to/from London or accommodation.
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We’ve got a lot to be happy about this June and we’d love for you to join us for a supperclub to celebrate. Not only is it the start of this glorious British summer (finally!) but our cafe Hemsley + Hemsley at Selfridges has also had a little expansion, with 10 extra seats added!
Come and enjoy some delicious, seasonal food and cocktails with us as we serve up a 4 course meal on Tuesday 12th June. The evening will begin at 6pm with welcome cocktails, you’ll then have time to make yourself at home, get to know your fellow guests and find your seats before we sit down for dinner.
Tickets cost £50 and you can expect an evening of good food, great company and inspiring chats! Don’t forget to bring your copies of The Art Of Eating Well and Good + Simple to get signed, we’ll have these for sale on the night too.
As ‘Salad Season’ is HERE, I’ve got some quick new recipes and salad tips for you! It’s especially handy to have some fast ones up your sleeve for when the Sun graces us and you suddenly decide to invite half of the neighborhood round for a BBQ or a picnic in the park. Salads are often seen as boring and unsatisfying, so i’ve got lots of ideas for you below on how to make a salad special They’re a great way of getting creative and using up what you’ve got and you can instantly wow guests with a sprinkling of nuts or seeds, dried of fresh fruit or just some fresh herbs from your windowsill.
The best type of salad is a crunchy, crispy one, oozing with different flavours and textures. A refreshing mixture of light yet hearty. If you need a little crunch, chop up some nuts and toss them through. I also like to play up my salad based on the weather. If it’s a chilly day, I will up the warmth ‘factor’ and throw some roasted veggies into the mix or toast some nuts and seeds to throw on top or even a just-cooked, just-right, oozing boiled egg. And when it’s a really hot day and I’ve got the BBQ going, grilling some avocado or a peach to work into the mix is a great addition!
It’s rare that I ever really follow a recipe when I’m throwing together a salad as I like to use up whatever I’ve got first. But here are some of my go-to’s for making a great salad when you might not have all of the ingredients:
DRESSING TO GO – Always have a salad dressing ready to go. This can be a simple mix of extra virgin olive oil, lemon & apple cider vinegar. Or if you’ve been spanking a pomegranate for a nice fresh salad topping, keep the juices and add to your dressing.
QUINOA OR LENTILS – I’ll usually cook a big pot of quinoa and keep it chilled in the fridge so I can bulk up any salad. Or stock up on a few BPA free tins of cooked lentils.
FRESH HERBS – Invest in a few fresh herbs for your windowsill. Lovely fresh herbs like mint, coriander and parsley instantly bring life to a tired salad. I don’t know about you but I always struggle to keep basil plants alive! Rosemary, chives, oregano and thyme are especially easy to keep thriving.
EGGS – Cook some boiled eggs. Just like the quinoa, I usually have some eggs ready in the fridge to top any salad.
CRUNCH – Dry toast some nuts or seeds in a pan to bring out their flavour. My current favourites are hazelnuts, pumpkin seeds and cashews but use whatever you’ve got!
My ready-to-go fridge for Salads and lunches in a hurry.
Need a few salad recipes up your sleeve for your next party or perhaps something for dinner tonight and extra for lunch tomorrow? Try these simple quick ones:
Where has the first half of the year gone? After a fast-paced few months with lots of travel we’re both really looking forward to a few weekends at home to take some time out, relax, reset and practice what we preach by dedicating a good few hours to self-care. It can seem like a bit of a chore to remember to show ourselves simple acts of self-love when there are a million and one things to juggle – work, family life, social lives and we want to eat well, move enough, meditate, maintain our hobbies…there’s no doubt that it can be really hard sometimes! So we wanted to share some super simple tips with you, in the hope that you can find a little time to set aside for mindful actions that will benefit you. Don’t worry about ticking all of them off, maybe you can just stick to one or two that seem realistic in and amongst your schedule of kids, commitments and kicks.
1. Whack on your favourite podcast or playlist and get in the kitchen for a Sunday cook-off. We like to think of it as an investment for the working week, so that you’ve got nourishing, home-cooked meals to come enjoy when you don’t have the time to cook from scratch.
2. Eat a food you love, even if it’s something you might normally deny yourself. We’re all about the 80/20 rule and if you have our first book The Art Of Eating Well, you’ll know all about it too. It’s all about balance, feed your body the good stuff 80% of the time and it will cope a lot better with the not-so-good.
3. Give your skin a good brush before showering. It will shed dead skin cells, improve circulation, encourage lymphatic drainage and if you do it first thing, it’s sure to wake you up too!
4. Take a long, relaxing bath and go all out with oils, candles and a good book. We love adding epsom salts too to release muscle tension.
5. While in the bathroom, treat yourself to a face mask. We particularly love this One Love Organics masque, but a homemade concoction of honey, avocado and oats will do wonders too.
6. Sleep in for an extra hour (at the weekend) and give your body that little extra time to regenerate. If you’re body clock just won’t let you, try spending an extra hour in bed just catching up on some reading. It’s really nice to start the mornings off slow every once in a while.
7. Get outside, find some greenery whether it’s your garden or a park and take some time to be in nature, breathing in the fresh air.
8. Move your body, whether it’s going for a run while you’re outside, at your favourite exercise class, or back home with some gentle yoga or stretching. We love follow-along youtube videos! Some of our favourites are by Tara Stiles,Shona Vertue and Lottie Murphy.
9. Jot down 3 things that you’re currently grateful for and 3 dreams, goals or aspirations for the coming months. Remind yourself of these when you’ve had a tough day!
10. Make yourself a Pep-Up Tea. It’s a great caffeine-free brew for a natural pick-me-up with healing, immune-boosting ingredients such as lemon, ginger and turmeric. Get the recipe here!
Meal prep is often a lot easier than you think and brings so much ease to cooking in my home. It’s something I like to do at the start of each week or on a Sunday (or whenever I have a moment really) to save me time throughout the week when I’ve got lots going on. It doesn’t have to be a big fuss. I think of it as an investment for me and means less mess and washing up in the week and more time to enjoy yourself.
I absolutely love batch cooking so that I always have things on hand in the fridge or freezer when I’m strapped for time, but I also love having building blocks of bases ready to go so I can pull together a delicious dinner or packed lunch in a hurry.
Usually, for me, meal prep is weather dependent. So if it’s cold I’ll make tonnes of soup or take advantage of having the oven on and roast loads of veg and make banana bread to use up really ripe bananas. Or if it’s a warmer day, it can be as simple as peeling, rinsing and chopping veg, cooking some quinoa and mixing up a dressing. It’s a simple secret to always having things ready to go for picnics or meals on the move.
Key things to help your prep:
Keep your jars. Coming to the end of your peanut butter or mustard? Use the last little bits as a base to a salad dressing. Or if you’re a scraper like me and use every last bit, then sterilize them and keep them ready for your food prep. All shapes and sizes are great!
Invest in some glass lunch boxes that stack well in your fridge.
Clear a shelf or space in your fridge so that you can easily see, at a glance, what’s ready to go.
5 things I do:
Boil eggs, lots of them! These are always a great base for a salad, eg my BLT salad from ‘Eat Happy’, throw them into a noodle soup or just pack for an on the go breakfast or snack.
Roasted Veg. Whatever veg I have lying around, I will chop it all up and roast with some garlic and oil. It’s great on it’s own or mixed into quinoa or with leftover chicken.
Cook some quinoa, lentils or noodles. Quinoa keeps really well and is great mixed in with veg, a leftover curry or even with berries and compote in the morning. Soba noodles also work really well cold, just make sure you rinse them under lots of cold water & drizzle them in some oil after they’re cooked.
Make a pesto, dressing or dip. Mine changes all the time depending on what I’ve got lying around, so blend up whatever you’ve got- it makes a lovely addition to any dish. Here’s my turmeric dip for inspiration.
Happiness Balls! No matter what, I’ve always got these in a glass jar in my fridge. Perfect for hungry visitors and to take out with you. Make mine here.
Do you meal prep? I’d love to know more of your ideas! I actually love the process of doing it as it makes me feel ready to take on the week, knowing I’ve got food that makes me happy to hand.
Many of you know that I have a passion for fashion, especially having worked as a model for more than 10 years. I’ve watched the industry go from a luxurious pace, in a time of polaroids and an all-day shoot for one “look,” to launching into a fever of fast fashion with clothes becoming cheaper, trends moving quicker and an item that you loved being old-hat in a matter of minutes. After what seemed like a never-ending madness which left you wondering what exactly was going to give, I’m happy to have seen it evolve again. A slow and conscious evolution is happening, just as with food, whereby we as the consumers want to know exactly what we are buying, what’s the story, what’s the provenance. We no longer want to feed ourselves with, or feed into something that doesn’t make sense for ourselves or the planet. We are finally starting to hear more about sustainable fashion in the media, but still have a long way to go before it becomes the norm. This week, during Fashion Revolution Week, I’ve set myself the challenge of wearing head-to-toe sustainable outfits to support brilliant brands and hopefully inspire others to do the same!
Ethical and sustainable fashion is becoming an increasing priority for me. As consumers, we have such a huge impact on our environment, as well as the power to support brands that treat their workers fairly and humanly. It’s Fashion Revolution Week, and I really want to share how easy it is to get involved. This issue may have previously made us bury our heads in the sand with no clear course of action, however, with more and more brands starting to change their processes and the launch of brands that are entirely committed to being green, we now have access to beautiful clothes as well as better choices for the planet and ultimately ourselves.
High-end designers, including Mara Hoffman and Stella McCartney, are pioneering a movement towards ethical clothing, whilst high-street brands, such as H&M, Mango and ASOS, are also creating their own more affordable sustainable lines. This gives us choice on the high street as well as online. Another great way to choose sustainability (and my favourite kind of shopping!) is to go vintage. Try local charity shops, car boot sales and vintage stores, or look up clothing swaps in your area. You might not find anything today, or even tomorrow but when you do you get that old school buzz rather than the cheap thrill of walking into a shop that has spent thousands marketing to you to drop your cash! Purchasing secondhand is such a great option if you don’t want to spend a lot of money, as well as knowing you’ll more likely than not, find something unique with its own story and history!
I’ve set myself this task because I want to show people who aren’t convinced that sustainable clothing can be stylish that you can follow trends, look good and still support the environment. I’m not suggesting you go out and splash out on a brand new wardrobe; instead I want to encourage you to dig a little bit deeper into your own to see what you can pull together before making another purchase. Remember: reuse is even more important than recycling or upgrading!). Then, next time you do go to purchase something, look into companies that choose sustainable and ethical practices in their production process. Hopefully you’ll get some ideas of brands you haven’t heard of before from my outfits.
I’m sharing all seven days worth of outfits to mark Fashion Revolution Week over on @jasminehemsley, but in the meantime, here’s an extra one just for you:
Banjanan is dedicated to supporting and sustaining its local textile community in Jaipur, India. With access to skilled artisanal craftsmen, every piece in the collection draws on the artisan’s unique expertise and generations of experience. The result is a collection of handmade embroidery and prints impossible to recreate by machine. Embroidered, printed and produced within a 5-kilometer radius, the collection is designed to roam the world.
Ethletic created the first fairly manufactured soccer ball in the world, in Pakistan, a pioneering achievement in an industry that was extensively known for child labor and inhumane conditions. Footballs are largely made from rubber and because up to then no sustainability seal for rubber had existed, one of the brand’s founders, Martin Kunz, worked to create one. Thanks to his initiative, the natural rubber from Sri Lanka – used by Ethletic – was certified for sustainable forest management by the Forest Stewardship Council – a global first. In 2007, the idea to use the same rubber for trainers was born. In 2010, the Ethletic trainer became the first sneaker on the market to be certified with the Fairtrade quality seal for organic cotton.
The brand is also dedicated to improving the living conditions of its workers in Pakistan. Ethletic donates 15% of the purchase price of its products to the workers’ welfare association at the production facilities. To this day, it is the sole responsibility of the women and men to decide which projects they want to use this money on, for instance for the education of their children, healthcare, pensions or for micro-loans.
FROM ST XAVIER
From St Xavier is a handcrafted statement clutches and bags label with a social and ethical conscience. Each piece explores the revival of the traditional Indian techniques of embroidery, hand beading, sequins and metalsmith making, taking an artisan up to four days to finish a single design. The handcrafted process means that each From St Xavier piece has unique characteristics and will differ slightly in appearance, making it a one-of-a-kind collectible. With an innate sense of ethics found at the core of From St Xavier, the brand takes pride in upholding the responsibilities of fair trade and investing in underprivileged communities. As such, all products are handmade in the North of India under strict industry regulations; generating sustainable income and empowering over 1,000 men and women.
Two years ago today one of our biggest dreams came true when we opened our Hemsley + Hemsley Cafe at Selfridges! It’s been hard work but so much fun and we couldn’t have done it without the guidance and support from our incredible team at Selfridges.
Since then, we’ve had six seasonal menu updates, countless specials and firm favourites which have stayed on the menu since day one, like our feta and black bean burger! We’ve launched our special afternoon tea, catered for many in-store events, held a pop-up in the Foodhall, hosted lots of fun-filled supper clubs (plenty more where that came from!) and most importantly, met so many of our readers in person and had the chance to get to know them.
For those of you who haven’t visited, we hope you can come in for a bite to eat soon! You can find us in The Body Studio on 3 at Selfridges, London. Our opening times vary according to the time of year, but you can get up to date info and menus on our cafe page here. For weekly updates, do also follow us on Instagram and Facebook.
Kitchari, that classic Ayurvedic dish, eaten on the regular in India (just like we might eat porridge and the Italians eat risotto!) is my go-to recipe. Kitchari derives from the Sanskrit word for “mix” and so really anything goes, as long as it’s deliciously but mildly spiced and all the ingredients get to know each other over a long, slow cook so that the resultant yummy, warming comfort food becomes an easy-to-digest delight for your happy belly.
My absolute go-to Kitchari is this one — a golden bowl of white basmati rice and split mung dal beans which, when they’ve dropped their green jackets and are split in half, become little yellow ovals that cook much quicker and don’t need a soak. So together with the white rice, which also doesn’t need a soak, no pre-planning is needed for this dish.
That being said, I also love quinoa for its texture, slightly nutty flavour and decent hit of protein. It does require an overnight soak and rinse to make sure the saponins are properly washed away. I also soak the whole green mung beans to make them easier to digest. Not only does soaking neutralise most of the phytonutrients found in the whole quinoa and whole green mung beans, but it also activates them — kicking off the germination process, which releases more nutrients and also makes them, again, easier to digest.
Sound like hard work? Don’t worry — you literally pop half a cup of each in a bowl the night before, cover in water and… go to bed.
This recipe has become a recent favourite. I made it for Venetia Falconer when she popped by to do a podcast at my place — I set the mung beans and quinoa to a simmer together while I measured out the spices and chopped the coriander. We enjoyed a lovely chat and sipped some tea while it bubbled away on the stove and then the spiced tarka and the coriander and lime topping came together in a flash and was stirred into the kitchari for our hearty lunch. For more feel-good food, pop over to JasmineHemsley.com/Recipes.
I love to see your food pics, so please do tag me in your Instagram posts @jasminehemsley
1/2 cup (approx. 64 g) whole green mung, soaked overnight
1/2 cup (approx. 64 g) quinoa, soaked overnight
3 ½ cups (approx 800 ml) of water
½ tsp sea salt
2 tbsp ghee or coconut oil
1 tsp mustard seeds
1 ½ tsp cumin seeds
½ tsp fennel seeds
1 tsp turmeric
½ tsp coriander seeds, ground
3 crushed cardamom pods
½ tsp ground ginger
½ tsp ground black pepper
Handful of coriander or parsley, chopped
Lime juice, to taste
Rinse and drain the mung and quinoa, then add the salt and water to a saucepan and simmer until soft – about 40 mins, adding more water if needed..
Meanwhile, in a heavy-bottomed pan, melt the ghee or coconut oil and gently sauté the spices.
Stir the spice mix into the mung and quinoa, or vice versa.
Add the finely chopped coriander or parsley and squeeze lime juice over the kitchari.
Finish with extra ghee or coconut oil, melted on top.
Season with salt and pepper if desired, and serve.
When the weather starts to warm up and Spring is in the air, I absolutely love getting my friends over for a feast to welcome in a new season. Whether you celebrate Easter or not, it’s a great time to enjoy seasonal ingredients and honour new beginnings and blossoms. And what better way to blossom than with your loved ones over feel-good food!
As you know, I am a huge lover of leftovers and nothing goes to waste in my kitchen. These exclusive Spring Celebration inspired recipes from my cookbook ‘Eat Happy’ are the perfect way to use up leftover Lamb or veggies and rustle something up in under 30 minutes, leaving you more time to enjoy the warming weather & time with your friends and family. So for your festive Spring Celebrations, here’s a recipe for my *Spiced Lamb in Aubergine Boats* and a little extra love in the form of my *Chocolate Coconut Clusters* which are so much fun to make and kids love them!
For more fuss-free, seasonal recipes, in under 30 minutes, head over to melissahemsley.com where you can subscribe to my newsletter to be the first in the know for my next cooking classes and events. And get your hands on your very own copy of ‘Eat Happy’ here.
Come say hello on my Instagram and share your recipe pics with me @melissa.hemsley
CHOCOLATE COCONUT CLUSTERS
My *Chocolate Coconut Clusters* are perfect to make with kids… be big or little! These quick little clusters are just four ingredients and are deliciously moreish. The coconut and chocolate go so well together but use flaked almonds if that’s what you have or even a mix! They can be kept in the fridge and enjoyed throughout the week so you always have a little chocolate love to hand.
100g coconut flakes
100g dark chocolate (70%-85%) broken into squares
1 tbsp coconut oil
Pre-heat the oven to fan 180C/ gas mark 6 and line one or two baking trays with parchment paper.
Pour the coconut flakes into one lined tray, spreading them out in a single layer and toast in the oven for 3-4 minutes until just golden, keeping your eye on them to make sure they don’t burn. Alternatively, dry toast in a wide pan over a medium heat for 1-2 minutes.
Meanwhile, place the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, taking care that the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted.
Remove from the heat and then immediately tip in the toasted coconut flakes. Gently stir until the coconut flakes are completely coated in the melted chocolate.
Using a tablespoon, scoop up small clusters of chocolate-covered coconut flakes and place them, spaced apart on the lined baking tray(s). Add a tiny sprinkle of salt to each cluster, if you like.
Place in the fridge to chill for 15 minutes until set. Use a palette knife or thin spatula to ease them off the baking parchment and keep stored in the fridge in an airtight container for up to a week. Serve them straight from the fridge, as they will start to melt after about 20 minutes.
AUBERGINE BOATS WITH SPICED LAMB
My quick spiced lamb is delicious in these aubergine boats, but also goes so well in chickpea wraps or on top of a buckwheat pizza and served with a simple seasonal green salad. Add any nuts or seeds to the mix you have to hand; my favourites are pistachio here as it adds a lovely texture and drizzle with garlic yoghurt to finish- delish! Simply swap the lamb to chickpeas or even quinoa in this dish to make it veggie & enjoy the same lovely smoky & fresh flavours.
1 small handful of pistachios, roughly chopped (optional)
Juice of 1/2 lemon
1 handful fresh mint leaves
Natural yoghurt or garlic yoghurt for drizzling
Preheat the oven to fan 220C/gas mark 9. Add half to the oil to two baking trays and pop in the oven for few minutes to melt.
Meanwhile, slice the aubergines in half lengthways and score the flesh in a tight criss-cross pattern, slicing down to the skin, but taking care not to cut through it.
Remove the trays from the oven and brush each aubergine piece, skin side up, with the hot oil. Turn the aubergines over so they are skin side down and divide between then trays. Sprinkle with salt and bake for 20-25 minutes until the flesh is just soft.
While they’re baking, start to prepare the lamb. Melt the remaining oil in a wide pan over a medium heat and gently fry the onions for 5 minutes until softened but not browned.
Add the minced lamb and fry on a high heat for 5 minutes until browned, then add the garlic, cumin, chilli and tomato puree and cook for a further couple of minutes.
Pour in the hot water, bring to a medium simmer and cook for 10 minutes or until the lamb is cooked, then season to taste with salt and pepper and stir through the pistachios (if using) and lemon juice.
Remove the aubergine halves from the oven once soft, divide among plates and pile the spiced lamb on top. Scatter with mint and drizzle over some yoghurt.