Ingredient: red lentils

Turkey, Beetroot & Chickpea Keema

Turkey, Beetroot & Chickpea Keema

Keema is an Indian version of bolognese. However, traditionally the mince used is lamb rather than beef. In this recipe I use turkey mince as it is much leaner and a very good source of protein. Spices are then added for flavour, along with tomatoes 

Chicken, Lentil & Mango Curry

Chicken, Lentil & Mango Curry

This is a recipe I’ve been making for several years now. For the first little while I played around with it a lot to get it perfect, but now its pretty much set in stone. Its a really good balance of spicy and sweet. Its 

Cottage Pie with Root Vegetable Mash

Cottage Pie with Root Vegetable Mash

One dish that really takes me back to childhood and having dinner cooked for me by my mum is cottage pie. Whenever I eat it, it brings back memories of the whole family sat together eating dinner. It would be one of her dishes that 

Bacon & Root Vegetable Broth

Bacon & Root Vegetable Broth

A broth is a brilliant way of packing in plenty of vegetables in one meal. It’s basically a chunky soup, that is great for lunch or dinner. Any leftovers can be either kept in the fridge for the next day or frozen. It can be bulked 

Simple Pasta Bolognese

Simple Pasta Bolognese

Bolognese is a meal that is so comforting. It makes me think of home, feel relaxed and safe. When I get to choose what meal I eat the night before a race, or even if I’m racing late in the evening then for my lunch 

Sausage & Root Vegetable Stovies

Sausage & Root Vegetable Stovies

Stovies is a traditional Scottish dish. Typically it is made up of all the left over ingredients from a roast dinner, cooked in one pot and served like a stew. It would consist of fatty cuts of meat, onions, lard, potatoes and possibly the odd 

Chicken, Root Veg and Lentil Dahl

Chicken, Root Veg and Lentil Dahl

This was a recipe that I very much built on. I got my inspiration from a simple swede dahl recipe I found on the internet but for me it didn’t have enough variety of vegetables. I try to include at least 3 varieties in all