The time is here, the socks are on, the slow cookers are out (although this recipe is made in a pan) & the heating is being turned UP.
Yes my friends, Winter has come.
And that to me means the things coming out of my kitchen for the next few months all need to have an element of warming cosiness to account for the fact that those golden rays of sunshine have left us until next year….(it’s a sore spot but luckily after almost 30 years I’ve just about learnt to cope. Almost.)
Anyway moving on from my slight whinge there let’s talk about this divine prep-ahead recipe, featuring a current new & shiny ingredient – jackfruit.
So I often get asked if I am vegan & my answer here is no, I am strongly omnivorous but I do include a large quantity of plant based meals into my diet, not just for their wealth of nutritious properties but also for ease, sustainability & generally less expensive ingredients.
There is also the element that as their innate flavour profiles are more mouldable, someone like me who enjoys a bit of culinary creativity every now & again, can have GREAT FUN making up never ending tasty combinations.
So yes that’s what I’ve done here – it’s cosy, it’s tasty, it’s packed full of nutritional awesomeness AND because you’re using lentils it takes about 1/3 of the time to cook when compared to a similar dish using meat.
All manner of wins happening there my friends, & I hope you all enjoy this one as much as I am!