Pumpkin stew with sour cream

Serves 4

• 40g/1½oz b utter
• 2 onions, chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 3 sprigs rosemary
• 2 bay leaves
• 1 clove garlic, chopped
• 400g lentils
• 1.2litres/2pints 2fl oz vegetable stock
• 600g/1lb 5oz assorted pumpkin or squash (total chopped weight)
• small bunch parsley, chopped
• 2 tbsp red wine vinegar
• 4 tbsp sour cream

1. In a large pan melt the butter and then add chopped onions, carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the chopped garlic. When all have nicely softened, tip in the lentils and pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
2. Using a variety of pumpkins and squashes gives the stew a more complex flavour. Here I use acorn squash and Cinderella, but you want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-40 minutes.
3. When the stew is almost ready, add the chopped parsley.
4. To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
5. Serve the stew in bowls, finishing each helping off with a cooling spoonful of sour cream.

Spiced lamb with pomegranate

Serves 2

• 1 garlic clove
• a pinch coarse sea salt
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1 tsp smoked paprika
• a drizzle of olive oil
• 2 lamb steaks
• 1 whole cucumber
• seeds from half a pomegranate
• a few sprigs mint

1. Crush the garlic with a pinch of salt using a pestle and mortar. Add the black peppercorns, coriander seeds and paprika, and continue, adding a tablespoon or two of olive oil, till you have a rough, loose paste. Baste the lamb steaks with the spice mix then set aside for at least 15 minutes, longer if you can.
2. Lay the steaks on a hot barbecue to ensure a charred crust and leave to cook for approximately ten minutes, turning them occasionally.
3. Meanwhile chop the cucumber into neatish chunks and put in a serving bowl. Remove the seeds from half a pomegranate, avoiding any of the white pith. Scatter over the cucumber. Finally tear over the cooling mint and toss together.
4. When the lamb is cooked, season generously with some coarse sea salt and serve with the refreshing salad.

Nigel’s adaptable bean soup

Serves 4

• 2 onions
• 2 carrots
• 2 tbsp olive oil, plus extra for drizzling
• 3-4 ripe tomatoes
• 1 bay leaf
• a few large handfuls of pre-cooked cannellini beans
• vegetable stock
• a few slices of orange peel
• 1 parmesan rind
• salt and freshly ground black pepper
• 1 handful chard stalks (and leaves if young)
• fresh parsley, chopped
• French stick, to serve

1. Roughly chop the onions and carrots. Warm a little olive oil in a large pan on a low heat and add the onions and carrots. Chop the tomatoes and add them to the pan with a bay leaf. Add the cannellini beans, followed by the vegetable stock – enough to cover. I like to add a couple of bits of orange peel at this stage, followed by the parmesan rind.
2. Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid. (You could use any other greens you like.) Add plenty of chopped parsley, then add the chard leaves.

Slow cooker split pea dhal

Serves 4

• 300g/10½oz yellow split peas
• 1 onion, chopped
• 200g/7oz chopped tomatoes (from a tin or fresh)
• thumb of fresh root ginger, finely grated
• 2 tsp cumin seeds, 1 tsp crushed finely in a mortar
• 2 tsp ground turmeric
• 2 garlic cloves, one crushed, one thinly sliced
• 10 freeze-dried curry leaves
• 700ml/1¼ pts hot vegetable stock
• 1 hot green finger chilli, thinly sliced
• 2 tbsp vegetable or sunflower oil
• lemon wedges, to serve

1. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for 4 hours, until the split peas are tender.
2. Season the dhal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing.