Dried red lentils - 300g
Spinach - 10 blocks frozen or a full fresh bag.
Tomatoes - 20 Cherry or 8 large chopped or a full tin
Stock cube - half a cube
Garam massala - 2 tablespoons
Cumin - 1 tablespoons
Water - 1 pint
Chuck it all in a pan and cook for 20 minutes simmering over a low head and stirring frequently. Add extra water as needed.
Chilli lentil stew (Linda)
Roasted vegetable soup (Paul Cordey)
Sourdough bread (recipe from Zoe)
Sourdough bread (backwards bread)