Fish and Vegetable Fritters

So, this week's surprise from the vegbox delivery people was a carton of 15 egg whites that needed using in a few days(!) Not wanting to fill the entire house with meringues, I made these for lunch. Two days in a row.

Slow-cooker Lamb Curry

I fancied a curry, but needed something I could pop in the slow cooker all day whilst doing other things. So I adapted a recipe for Seyal Gosht from "50 Great Curries of India" by Camellia Panjabi - by simply throwing everything together and slow cooking.

It turned out deliciously spicy, and was really easy to prepare. I will definitely be making this again!

Green Tomato Pie

Summer has turned to autumn. The days are getting shorter, and the tomato plants outside in the garden have stopped flowering. The remaining fruit is not ripening. So the plants have been cut down.

But what to do with all the unripe green tomatoes?

Previously, I have used these up in batches of Green Tomato Chutney.

But I have heard rumours that green tomatoes can be cooked much like apples into pies and cakes.

Google yielded this recipe. I made a few tweaks.

Lamb and Lentil Ragu

A delicious stew of lamb, lentils, and root vegetables cooked with tomatoes, red wine and herbs.

This goes well over pasta or polenta, and cooks fast enough in the pressure cooker to be doable on a week-night evening after work. 

If you don't have a pressure cooker, you can just dump all the ingredients in a slow cooker and let it cook for 8 hours.

Since this recipe makes enough for about 4-6 servings, I generally serve one third on the day, and divide the rest between tubs to freeze and eat later.

Persian-style Gluten Free Shortbread

So there's a bag of besan lurking in the cupboard that was bought for some long-forgotten experiment ages ago, and now needs using up.
Coincidentally, I had just rediscovered my copy of The Legendary Cuisine Of Persia, that had gotten buried in a pile of stuff.
So I was glad to spot the recipe for Nan-e Nokhodchi whilst leafing through - a simple shortbread made with besan, and flavoured with ground green cardamom.
I scaled the recipe up a bit from the rather small batch size in the book.