Dear Readers, it may come as a surprise, but other than cooking, checking recipes, exploring restaurants, watching cookery videos and reading food-related articles, I've got other hobbies too. I like sudokus, jigsaw puzzles, bananagrams, Rubik's cubes and things to do with psychology. But now I've got a new interest - metal detecting.
My dear friend, Nina, invited me over to her house for dinner with her friend, her husband and her son. Ok, not related, but look at how cute her son is? That's Miles with his finger dipped in chia seeds. He's going to be a strong healthy boy. Forget crackers and peanut butter jelly sandwiches, this kid has chia seed puddings as his snacks. Cute little Miles.
Now, metal detecting. Nina's husband, Warren, does this for fun. He goes around the beach with his metal detector and finds stuff. It's like a massive scavenger hunt. It sounds awesome. I enjoy walks by myself, and so why not fun walks with a purpose? Okay, I'm going to save up some money and invest in a metal detector. Maybe I can start a kickstarter project with this. Please fund my new interest. Warren's found gold rings and diamond necklaces, but I'm not in it for that, I want to find all the odd things like old coins and metal spoons and whatnot. Oh I'm so excited - please fund my new interest. Warren's told me that a cheap decent metal detector would be around £150.
3 medium potatoes, peeled
A dash of milk (or non-dairy milk)
2 cans of lentils, drained
1 large onion, finely chopped
2 medium carrots, finely chopped
1 stalk celery, finely chopped
1/2 cup peas (frozen are fine)
1 tsp dried thyme
1 tsp paprika (plus more for topping)
soy sauce, to taste
Put the potatoes in a pot, cover with water and bring it to the boil. Cook for about 30 minutes or until the potatoes are cooked all the way through.
Preheat the oven to 180C.
While the potatoes cook, put the onion, carrots and celery in a pan with hot oil and fry over medium heat until softened, about 10-15 minutes. Add the lentils, peas, thyme, paprika and soy sauce and fry for a further 5 minutes.
Drain the potatoes and while hot, put through a potato ricer (or you could mash it), and stir in a dash of milk, some olive oil (you could also use butter here), parmesan (if using), and season to taste.
In a large casserole, put the lentil at the bottom of the dish and spread the potato mixture on top. Sprinkle with more parmesan if desired, and some paprika. Bake for about 30 minutes or until golden on top.