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Muddy’s speedy suppers for frazzled cooks #1

With frazzled, time-poor cooks in mind, here’s the first recipe in our new series of speedy weekday suppers...

Having one of those days when ‘make dinner’ is just one of 8 million things on your to-do list? Totally run out of ideas?  Yup, us too. So with frazzled, time-poor cooks in mind, here’s the first recipe in our new series of speedy weekday suppers.

In the coming weeks, we’ll be asking our favourite cooks to inspire us with an nifty new dish. Because there’s only so much pasta and pesto a girl can eat.

First up wearing the Muddy (not literally, don’t worry) apron? Emma Collen from the brilliant  The Jericho Kitchen Cookery School in Oxford. Over to you, Emma….



Grilled halloumi with kale and lentils (serves 4)

Cooking time: approx 20 mins



Olive oil
1 large onion, finely chopped
3 cloves of garlic, chopped
2x pouches of pre-cooked puy lentils
1 bay leaf
100ml red wine
300ml stock or water
Good splash of balsamic vinegar
1-2 tbsp mustard
Bundle of kale
150g halloumi
Handful of fresh parsley, finely chopped
Juice and zest of 1 lemon

How to:

1. Add a splash of olive oil to a pot and cook the onion, carrot and garlic until softened. Add the wine and allow to bubble up for a bit. Fold in the lentils and bay leaf and simmer for 5-10 minutes. Taste and add a splash of balsamic vinegar for a touch of sweetness, and a little mustard to give it a kick. Adjust the seasoning.

2. Finely chop the kale so it is like chopped parsley: carve the green from the heavy white stem, stack the leaves, roll them into a bundle, slice thinly, then chop the slivers a bit further. Be gentle with it. Fold the kale through the lentils. Remove from the heat and set aside.

3. Thinly slice the halloumi, then cut it into little cubes. Fry in a little olive oil until golden. Scatter over the lentils and finish with parsley and lemon juice and zest.

Find more ideas here

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