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This page has been created to showcase quick and easy variations on a theme. Rather than separately write down a bunch of similar recipes, it's much simpler to draft a common preparation part then include the different variations. The main stipulation will be at least 3 versions: more may be added to a given theme at a later date, but of course the grouping will hopefully stimulate visitors to see variations of their own. Enjoy!

Serves 4

Dal is simply the Indian word for lentil, essentially a split pulse, usually hulled (skin removed). Many different dals are available, each with its particular characteristics. Here, I shall summarise those used in the dishes:

Chana dal - hulled and split chickpeas, creamy slightly sweet taste, cooks in about an hour in 2.5 times volume of water*, holds shape well.

Masoor dal - red lentils, relatively neutral taste, cooks in about 20 minutes in 2 - 2.25 times volume of water*, becoming mushy rapidly.

Moong dal - hulled and split mung beans, earthy taste, cooks in about 30 minutes in 2.75 - 3 times volume of water*, giving a porridge-like consistency.

These recipes are perfect for lunch, served simply with basmati rice or Indian bread.

*e.g. for 10 oz weight, 2 times volume would be 20 fl oz.

Ingredients

Instructions

1. Chana dal with spinach

12 oz/340g chana dal
1 tbsp sunflower oil
1 onion, halved and thinly sliced
2 tsp cumin seeds
10 oz/280g frozen spinach
2 tbsp sunflower oil
4 dried red chillies
1 tbsp black mustard seeds
1 tbsp curry leaves
seasoning to taste

1. Cook dal in 30 fl oz/840ml water.
2. Heat 1 tbsp oil in a skillet and add cumin seeds.
3. Add the onion and cook until browned.
4. Season and add to dal with spinach.
5. Heat gently until spinach thawed and adjust seasoning.
6. Serve into bowls.
7. In a small pan, heat the remaining oil on medium-high and add the whole spices.
8. Allow to sizzle until the chillies begin to darken then divide between the bowls.

2. Masoor dal with root vegetables

12 oz/340g red lentils
1 tbsp sunflower oil
1 tsp cumin seeds
1 tsp black mustard seeds
1 onion, chopped
2 sticks celery, chopped
1 lb/450g mixed root vegetables (carrot,
   parsnip, swede, celeriac, turnip), cubed
½ tsp turmeric
24 fl oz/670ml light vegan stock
seasoning to taste

1. Heat oil in large pan and add the seeds.
2. Add in order the onion, celery and root vegetables, stirring regularly.
3. Allow to sweat for a few minutes to release the flavours.
4. Add lentils, stock and turmeric then bring to the boil and simmer gently until both lentils and vegetables are cooked, adding more water to obtain a preferred consistency.
5. Adjust seasoning and serve.

3. Moong dal with sorrel

12 oz/340g moong dal
1 large handful sorrel, chopped
1 tbsp sunflower oil
1 tsp cumin seeds
1 tsp fenugreek seeds
6 cloves garlic, chopped
1 tbsp tomato purée
seasoning to taste

1. Cook dal in 33fl oz/920ml water.
2. Heat oil and add seeds then the chopped garlic.
3. Add tomato purée and a little water.
4. Add to cooked dal with the chopped sorrel and mix well.
5. Adjust seasoning before serving.

4. Chana dal with gingered cabbage

12 oz/340g chana dal
3 tbsp sunflower oil
¼ tsp asafoetida
2 tsp caraway seeds
2 tsp black mustard seeds
½ Savoy cabbage, shredded
a generous 2 inch/5cm piece of root ginger, coarsely grated
2 tbsp sunflower oil
4 dried red chillies
2 tsp coriander seeds, lightly crushed
2 tsp fennel seeds, lightly crushed
1 tbsp curry leaves
seasoning to taste

1. Cook dal in a large pan in 30 fl oz/840ml water.
2. Heat the 3 tbsp oil in a large pan or wok and add the asafoetida and caraway seeds.
3. Add the cabbage and stir-fry.
4. When more than half-cooked, add the grated ginger and continue to stir-fry until the cabbage is cooked.
5. Season, then pour the contents of the pan/wok into the cooked dal.
6. Serve into bowls.
7. In a small pan, heat the remaining oil on medium-high and add the whole spices.
8. Allow to sizzle until the chillies begin to darken then divide between the bowls.

Serves 2

Ingredients

4 - 8 (depending on size) potatoes

Extras

Slivered sun- or semi-dried tomatoes in oil, 
peeled shallots and rosemary.
Stoned kalamata olives, unpeeled garlic cloves
(slice off base first) and parsley.
Spring onions, coriander and walnut oil
 - use this in place of the olive oil.

Instructions

1. Wash 4 - 8 (depending on size) potatoes well and dry carefully.
2. Prick deeply in 4 - 6 places with a fork.
3. Place half of them on an oiled (use extra virgin olive unless otherwise stated) piece of foil large enough to completely wrap around.
4. Season and drizzle with more oil.
5. Add any 'extras' and seal tightly - don't wrap closely but allow the foil to billow, thus allowing the potatoes to steam.
6. Repeat for the second parcel.
7. Bake for about 45 minutes at 200°C.

Serves 2

Ingredients

7 - 10oz (200 - 280g) pasta, depending on hunger! 
Most shapes work well. 

Instructions

1. Cook according to instructions and drain well.
2. Toss in a little olive oil then add the pesto.
3. Prepare the pesto: lightly toast the nuts; coarsely chop the greens; finely chop the garlic.
4. Combine all ingredients barring the oil in a food processor (NOT a liquidiser) and process till well-chopped.
5. Continue processing whilst adding the oil, stopping to clean down the sides once or twice.

1. Fusilli with sorrel pesto

1 - 2 handfuls sorrel
1 oz/25g pine nuts
1 clove garlic
2 tbsp Parmazano
3 - 4 tbsp extra virgin olive oil

2. Conchiglie with shiitake and SWR* pesto

1 50g bag spinach, watercress and rocket (*my shorthand)
4 oz/115g fresh shiitake mushrooms, chopped
2 tbsp sunflower oil
1 oz/25g pine nuts
1 clove garlic
2 tbsp Parmazano
3 - 4 tbsp walnut oil

1. Gently fry the mushrooms in the sunflower oil till just browning then proceed as normal.

3. Penne with potatoes and asparagus pesto

1 lb/450g asparagus, trimmed, chopped, tips reserved
12 oz/350g new potatoes, cut to bite-sized pieces
12 basil leaves
1 oz/25g pine nuts
1 clove garlic
2 tbsp Parmazano
grated rind of 1 unwaxed/organic lemon
3 - 4 tbsp extra virgin olive oil

1. Cook the asparagus stalks; drain well and allow to cool.
2. Cook the potatoes and asparagus tips separately till al dente and set aside.
3. Prepare the pesto using the asparagus stalks and the remaining ingredients.

Serves 2

Ingredients

1¼lb new potatoes, scrubbed then cubed to about
   ½"/1-1½cm pieces.

Instructions

1. Parboil for no more than 5 minutes then drain thoroughly.
2. Do not cool as their own heat helps to evaporate any remaining water.

1. Garlic and rosemary

2½ fl oz (75ml) olive oil
3 - 5 cloves garlic, finely chopped
2 sprigs rosemary, leaves only, finely chopped
4 fl oz/100ml stock (made with 1 tsp bouillon powder)

1. Heat the oil to medium and stir-fry the potato cubes for 5 minutes.
2. Add the garlic and rosemary and continue to stir-fry for 5 more minutes.
3. Add the stock and cover, turn the heat a little lower and allow to cook for at least 10 minutes, until the potatoes are cooked and the liquid almost evaporated.

2. South Indian spiced

1 fl oz groundnut or sunflower oil
2 whole dried red chillies
1 tbsp cumin seeds
2 tbsp dried curry leaves, crumbled
1½ tbsp black mustard seeds
2 tbsp desiccated coconut
salt to taste

1. Heat the oil to medium and add all the spices in the order listed.
2. Add the potato cubes and continue to stir-fry for 10 minutes.
3. Finally add the coconut and salt then cover, turn the heat a little lower and allow to cook for at least 10 minutes, until the potatoes are cooked.

3. Mexican spiced

1 fl oz groundnut oil
1 tsp dried oregano
1 tsp cumin
¼ tsp cayenne
3 cloves garlic, finely chopped
2 toms, finely chopped
seasoning to taste
2 fl oz/50ml stock (made with ½ tsp bouillon powder)

1. Heat the oil to medium and stir-fry the potato cubes for 5 minutes.
2. Add the oregano and cook for a further 2 minutes.
3. Add the cumin and cayenne and cook for a further minute.
4. Add the garlic and cook for a further minute.
5. Add the tomatoes, seasoning and stock.
6. Turn down the heat a little and cover until the potatoes are cooked and the liquid almost evaporated.