Lentil dhal two ways

Irene made this dhal last weekend when my niece was staying, and we had it again last night, with different accompaniments. The recipe started with Anna Jones’s killer Dhal with crispy sweet potato and quick coconut chutney, but Irene adapted the method slightly to follow her mother’s practice. She cooks the onions first, then the garlic, ginger and chilli, and finally the spices to ensure they are thoroughly cooked before adding the lentils and stock. The two versions I give here are Dhal with sweet potato, and Dhal with roasted beetroot and greens.

The crispy sweet potato is very good with it. I have mixed feelings about the coconut chutney – I know you’re supposed to temper the dhal with spicy oil, but I quite like it just with some fresh coconut and coriander on top. How do I get fresh coconut? My little local Indian shop sells frozen grated coconut, which is incredibly convenient, as you can just break off what you need, and I think it has a better texture than desiccated coconut. While I’m on useful tips about coconut, I recently discovered coconut milk powder, which is an absolute boon for anyone who regularly cooks for one or two (or indeed six). Most recipes are for 4 servings and call for a 400ml tin of coconut milk, so I was forever ending up with half or three-quarters of a tin of coconut milk left over from a recipe and having to think of something else to cook with it in the short window before it went off. Coconut milk powder means you can make up just as much as you need, and you can make it thicker if your recipe calls for coconut cream (or indeed thinner if you’re trying to cut down on fat). All that, and it’s lighter to carry home from the supermarket too!

Yesterday we had dhal with roasted beetroot, stir-fried beetroot leaves and yoghurt. I had bought a lovely bunch of beetroot with fresh leaves from the greengrocers, but you could use chard or spinach if your beetroot doesn’t still have its leaves. If you don’t eat dairy, I think coconut yoghurt would be a really good alternative to greek yoghurt here, and you could add some chopped cucumber and a little ground cumin to it if you wished.

For both versions, start by roasting the vegetable accompaniment, then get on with the dhal while the vegetables are in the oven.

IMG_6072For dhal with sweet potato you will need:

  • 2 sweet potatoes
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • rapeseed or vegetable oil
  • 6 tbsps grated coconut (or to taste)

Heat the oven to 220°C/200°C Fan/Gas 7. Give the sweet potatoes a good wash – I use a soft vegetable brush – as you are going to cook them with their skins on. Roughly chop them into 1.5cm cubes and toss them with a drizzle of oil, some salt and pepper and the seeds (the fennel seeds are nice but not essential). Roast in the oven for 20-25 minutes by which time they should be soft, and well browned and crispy.

If using frozen grated coconut allow it to defrost. Alternatively, soak some desiccated coconut in boiling water to soften. Serve the sweet potatoes with the dhal, a good scoop of coconut and some chopped coriander. (The rather messy photo above shows the dhal and sweet potatoes with Anna Jones’s coconut chutney – and added broccoli!)

Dhal with beetroot and greensFor dhal with beetroot you will need:

  • a bunch of beetroot (4 large or 6-8 small)
  • Beetroot greens or a bunch of chard or 200g spinach
  • rapeseed or olive  oil
  • 150ml Greek or coconut yoghurt

Heat the oven to 200°C/180°C Fan/Gas 6. Cut off the tops of the beetroot, keeping the greens if you are using them (you can also eat the stems if they are in good condition) and trim the root end. Wash, and if using large beetroot cut into halves or quarters – small beetroot can be cooked whole. Put into a roasting dish into which they fit snugly, add 50ml of water and cover with foil. Roast for 40-50 minutes until the beetroot are tender to the point of the knife.

Once the beetroot are cool enough to handle, peel off the skins, which should slip off easily. Drizzle over a little oil, and season with salt and pepper.

While the beetroot is roasting, wash the beetroot or chard/spinach and slice roughly. Heat a tablespoon of oil in a large frying pan or wok. Once it is hot stir fry the greens for a few minutes until wilted and glossy green. If you’re using the stems, add them first and cook them for a couple of minutes more than the greens. Season with salt and pepper.

Serve the beetroot and greens with the dhal, a scoop of yoghurt and some chopped coriander.

The ingredients for 4 generous portions of dhal are:

  • 1 onion
  • 2 tbsp rapeseed or vegetable oil
  • 2 cloves of garlic
  • a large thumb of fresh ginger
  • 1 green chilli
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 200g red lentils
  • 400 ml coconut milk (from a can or powder)
  • 400ml vegetable stock (we used vegan Marigold bouillon)
  • 50g spinach (unless you are having greens separately)
  • a small bunch of fresh coriander
  • juice of 1 lemon

Put the oil to heat in a large saucepan. Roughly chop the onion and cook over a slow heat – I started it at 5 and then turned down to 4 on my induction hob – for at least 5 minutes until the onion is soft and golden.

Grind the cumin and coriander seeds, add them to the pan with the turmeric and cinnamon and cook for another couple of minutes, stirring, until the scent of the spices rises. Now add the lentils and stir them about so that they are coated with the spicy onions.

Add the coconut milk and stock and bring to a simmer. Cover and cook gently for 20-25 minutes. If you are having spinach, wash it and stir it in until it has wilted – Anna Jones specifies two handfuls of spinach but I tend to make those rather generous handfuls, so you can decide how much you want. Finally, add the lemon juice and chopped coriander – keeping some back to garnish the dish – and serve with your chosen accompaniment.

You could, of course, serve the dhal with brown rice for a more substantial meal, with your favourite curry, or with other roasted vegetables – cauliflower roasted with cumin is next on my list to try!

Root vegetable tagine

My niece came to stay this weekend, and we cooked this delicious vegetable tagine together. Aside from onion and carrot the selection of vegetables was far from authentic, as I used winter vegetables – sweet potato, parsnip and swede – but the result was just as tasty as tagines featuring mediterranean vegetables. My niece had seconds, so I think it has the seal of approval!

I used red onion, but regular yellow onion would be just fine. These quantities serve 4 generously and I didn’t use all of the swede pictured. You can easily up the quanties, remembering to increase the amount of spices, to serve more people or make sure you have leftovers for tomorrow’s lunchbox. Having browsed a number of different recipes online and in my cookbooks, I decided that the important things were to soften the onions and cook the spices slowly at the beginning, then turn the chopped vegetables in the spicy onions, and finally add the liquid and chickpeas. You could add crushed chillies or a fresh chopped chilli with the rest of the spices at the beginning instead of using paprika.

Rather than serving the vegetable tagine with couscous, we had brown rice, which made it a really satisfying meal. To thicken the sauce – and up the protein content, particularly useful if you are vegan – you could add 100g red lentils just before adding the stock.

  • 1 large red onion
  • 1 tbsp rapeseed oil (or similar neutral oil)
  • 2 cloves garlic
  • 1 thumb of root ginger
  • ½ tsp ground cumin
  • ½ tsp cinnamon
  • ½ tsp ground coriander
  • ¼ tsp paprika
  • 2 carrots
  • 1 large sweet potato
  • 2 parsnips
  • 1 small swede
  • ½ tin chopped tomatoes
  • 600 ml vegetable stock
  • Large pinch saffron
  • 8 soft dried apricots
  • zest and juice of ½ orange
  • 400g can of chickpeas
  • 1 red chilli or 1 tsp harissa
  • a handful of coriander leaves
  • To serve: brown rice or couscous with 50g pine nuts to garnish

Start by peeling and chopping the onion, crushing the garlic and peeling and finely chopping the ginger. Heat the oil in a heavy-bottomed casserole or pan with a lid, large enough to take all the vegetables comfortably. Peel and chop the carrot, sweet potato, swede and parsnip into even, fork-sized chunks.

When the oil is hot, cook the chopped onion, stirring from time to time, for about 5 minutes until it is starting to soften. Add the garlic and ginger, and cook for another couple of minutes before tipping in the cumin, cinnamon, coriander and paprika. Stir for a few minutes until the scent of the spices rises.

Add the rest of the vegetables and stir them about in the spicy onions – this is where you’ll be glad that you chose a nice large pan! Then stir in the tomatoes. Heat the stock, or make up from 1 rounded tsp of Marigold vegan bouillon powder and boiling water. Add the saffron to the stock and pour into the pan. Finally, chop the dried apricots into quarters, and add them to the pan together with the orange zest and juice and drained chickpeas.

Bring to the boil and simmer for 20-30 minutes until the vegetables are tender. Put on the rice or couscous and we toasted some pine nuts to sprinkle over the rice. Once the tagine is cooked, stir in the harissa, if using. Serve with the rice or couscous, and garnish with chopped coriander and sliced red chilli, if wished.

Beetroot and red onion tarte tatin

This glistening, deep-red tart would make a showy centrepiece for Sunday lunch, and is useful if you or those you cook for are vegan or trying it out for Veganuary. I made it the other evening for an omnivorous friend with high culinary standards, who gave it the thumbs up, so meat-eaters won’t be disappointed either.

There seem to be various approaches to caramelising the vegetables before finally baking them under their crust. I decided that baking the beetroot with olive oil and basalmic vinegar and cooking the onions on top of the stove gave the best combination of ease and deep flavour. If the beetroot you have are small you may need more than four and in this case, they will just need to be quartered or halved. Remember to choose a puff pastry that is vegan.

You will need a solid baking tin – don’t use a spring-form tin or you may end up with the juices firmly caramelised onto your oven. I used a 20cm round one, but a square pan would be absolutely fine if you have a dish or board the right shape to turn it out onto. And you use a rectangular tin a bit smaller than your piece of pastry then you won’t need to faff around cutting it to size (though you may need more beetroot and onions)! Note that you need to rest the tart for 10 minutes before serving, so build that if you timing is critical. This quantity feeds 3-4 people, depending on what side dishes (or other courses) you serve it with – you could, of course, easily scale it up to make a big tart for a crowd.

  • 3-4 medium beetroot
  • 4 tbsps rapeseed or olive oil
  • 1 tbsp basalmic vinegar
  • 3 red onions
  • 1 tsp soft brown sugar
  • half a pre-rolled sheet of puff pastry
  • handful of parsley (optional)

IMG_6062Unroll the sheet of puff pastry, upend the baking tin on it, and cut a piece 1 cm larger than the tin. I needed to roll the pastry a bit to get it to the right shape, and I should have allowed a bigger rim to tuck in (as you can see, it was not 1 cm larger than the tin). Re-wrap the pastry and put it back in the fridge in its bag. Line the baking tin with greaseproof paper. Heat the oven to 180°F fan/200°F/Gas 6.

Wash, trim and peel the beetroot (use rubber gloves if you want to avoid Lady Macbeth hands). Cut them into 6 or 8 wedges from top to tip and put them in a bowl (yes, it is worth the extra washing up!). Toss with about 2 tbsps oil, 1 tbsp basalmic vinegar, salt and pepper.

img_6063.jpgNow arrange the beetroot wedges on their sides in a circle around the edge of the tin, fitting them snugly together (mine could have been closer together) and fill the centre with a few of the smaller pieces. Put into the pre-warmed oven and cook for 30-40 minutes until a knife goes through them, remembering that they are going to get cooked a bit more later. If you have any beetroot left over (I did) just tip them into a separate baking pan, cover with foil and pop them in the oven at the same time. They will make a lovely beetroot salad with watercress, chicory and sliced orange.

img_6064.jpgPeel the onions and slice fairly finely. Heat the remaining 2 tbsps oil over a medium heat in a large frying pan with a lid.

Stir the onions regularly and when they start to soften add the 1 tsp brown sugar, season with salt and black pepper and put the lid on. Cook the onions slowly for a further 15 minutes, stirring once or twice, until they are meltingly soft and caramelising. Leave to cool – this makes it easier when you come to add the pastry. You can prepare everything a few hours ahead up to this point.

img_6065.jpgWhen the beetroot is ready spoon the onions over them, filling any gaps between the wedges to give a relatively smooth surface. Carefully unroll the pastry over the top and tuck the edges down over the filling.

Bake for 20-25 minutes until the pastry is nicely browned, turning the tin half way if your oven is like mine and browns the back half of the pastry more quickly. Take out of the oven and rest for 10 minutes – this allows the tart to settle and avoids you emptying scalding beetroot juice over your hands when you turn it out!

IMG_6066

Gently slide a spatula round the edge of the tart to loosen any sticky bits. Now firmly clamp your serving plate over the top of the tart, using a cloth as the tin will still be hot, and swiftly turn it over. The greaseproof paper will probably stay in the tin but if not just peel it off – it will have done its work of stopping the filling sticking to the tin. Sprinkle over some chopped parsley, if you wish. It really needs to be served with something green – broccoli is good or a watercress or rocket salad – and you could add new potatoes if you want to make it more substantial.

IMG_6068

 

Squash caponata

I thought I should start the New Year as I intend to go on, after too long a gap, by sharing this recipe, which has already become a keeper. Here’s to enjoying more delicious food in 2020…

I have always liked caponata, so when I spotted a recipe by Anna Jones for a winter version made with roast squash I immediately tore it out of the Guardian Feast section to try. It was so delicious that I made it on repeat at home, and then again when I went to stay with my vegan brother. It is blissfully easy to make, and can be eaten as a vegan main course, with a salad and good bread, as a starter or side dish.

I think the flavours are best when it is eaten warm or at room temperature, but it is good hot from the oven too.  It keeps well in the fridge for a few days and is also really easy to scale up and down, whether to make enough for a crowd or just use up that piece of squash that has been lurking in your veg drawer. 

  • 2 tins plum tomatoes
  • 1.1kg squash (or pumpkin)
  • 3 medium red onions
  • 4 garlic cloves
  • 4 tbsp basalmic vinegar
  • 3 tbsp olive oil
  • 50g black olives
  • 3 tbsp capers
  • 50g raisins
  • 20g parsley

Heat the oven to 240° C/220° C Fan/Gas 9. Peel and deseed the squash, and chop it into roughly 2cm chunks. Peel the onions and cut each into six pieces. Peel the garlic cloves and squash them with the side of a knife.

Empty the tinned tomatoes into a large baking tray, breaking them up with a spoon or your hands (you can use tins of chopped tomatoes if you prefer, though you lose a bit of texture). I still use my mother’s sturdy roasting pan for this sort of dish. Add all the prepped vegetables, then drizzle over 3 tbsp each of basalmic vinegar and olive oil and grind over some salt and pepper. Put into the oven and roast for 35 minutes. 

While it is cooking pick off the leaves of the parsley – they are part of the salad, rather than a garnish, so don’t stint or chop them. When all the roasted vegetables are soft and starting to char at the edges add the olives, capers and raisins, mix well and return the pan to the oven for 15 minutes.

When the caponata comes out of the oven stir through the remaining 1 tbsp of vinegar and the parsley leaves. Either serve straight away or leave to cool a little. I hope you enjoy it as much as I did. Happy New Year!

 

Proper Porridge

Proper porridge with apple compote, blueberries, nuts and seeds

This is a public service post for everyone who hasn’t yet discovered that what you need to start the day on these cold dreary mornings, especially when you have a persistent dreary cold, is a big pot of proper porridge. By this I mean porridge made from oatmeal, which is no harder to make and has a better texture than any porridge made with ordinary porridge oats.

We first started using oatmeal to make porridge regularly after staying with our friend Pat in Pennsylvania. Her beautiful old Quaker kitchen has tall carpenter-made cupboards which, of course, house a big tin of local steel-cut oatmeal. Oatmeal porridge was also the regular breakfast on walking holidays in Scotland, but I rarely had to wield the spurtle myself. When I got back from the States, with a smart new set of American cup measures, I investigated available brands of oatmeal; some are distinctly pricy and not all supermarkets stock it. Working out the right quantities of oatmeal and water to give our preferred quantity and consistency, took a certain amount of trial and error too.

So these instructions come with a caveat – this is how we like our porridge so you may need to adjust the quantities or the proportions, if you like yours thicker or thinner – and two discoveries that make cooking porridge much easier. The first, learnt from my friend Luc in Glasgow, is to start the porridge the night before. It takes 5 minutes to measure oats, water and salt into a pan and bring it to the boil, and saves time and hassle in the sleepy morning. The second is to leave the pan of porridge to sit with the lid on for 2-3 minutes before you serve it, before giving it a good stir with a silicone spatula or spoon to mix in the thicker layer at the bottom of the pan. Use the spatula to serve the porridge then quickly run the pan under the cold tap to rinse off any remaining scraps and you will never have to soak gluey porridge from the bottom of a pan ever again.

No doubt you can do all of this in the microwave, but it just doesn’t conjure the same comforting atmosphere of home as a pot of porridge steaming on the stove. Besides, putting the porridge on at night reminds me of staying with my grandmother, who used to set the breakfast table before she went to bed every night. So, for me, cooking porridge on the stove is definitely worth the extra few minutes it takes. You can still have breakfast on the table in little over 10 minutes.

We use Mornflake medium oatmeal, and our favourite porridge toppings are apple compote, a handful of blueberries and some nuts and seeds to add crunch. A drizzle of maple syrup on top, and a banana sliced into the bottom of the bowl add extra fuel when facing particularly miserable mornings. I add yoghurt, which I realise is a bit weird, but we don’t often have milk in the fridge and cream would definitely seem too indulgent. Quantities are for two – if multiplying up you’ll find you don’t need quite as much but, as any Scot will tell you, leftovers can easily be heated up for the morrow so you may want to cook up enough for a few days anyway. A reminder that these are American cup measures, though it doesn’t matter if you don’t have them, as the key thing is to use the same measure for oats and water, so that the proportions stay the same, and to find a cup that produces the right amount of porridge for you.

½ cup medium oatmeal
2½ cups water
a pinch-½ tsp salt, to taste
Optional toppings:
apple compote
blueberries
chopped nuts
mixed seeds
drizzle of maple syrup

Putting porridge on the night before

Measure the oats and water into a medium saucepan and add salt to taste. I am trying to cure myself of a tendency to under-salt everything (see previous post about the influence of Samin Nosrat) but how salty you like your porridge is a matter of personal taste. At this stage it will look far too thin and as if it will never turn into porridge. Stir with a spurtle or wooden spoon and bring to the boil. Then turn off the heat, clamp on the lid and go to bed.

IMG_4891In the morning, you will find it has thickened and looks much more promising. Gently bring the pan back to a simmer, stirring diligently. Don’t forget to stir the porridge when you put it back on the heat, or it will, I promise you, stick and burn (I made this mistake – once!). Then put the timer on for 6 minutes, and busy yourself with making coffee or apple compote (see below), turning back to stir the porridge every couple of minutes. You may need to turn the heat down so that it stays at a steady simmer and doesn’t erupt into an angry impersonation of the mud baths in Rotorua.

When the pinger goes, give the porridge a good stir and decide whether you think it is the right consistency or needs an extra minute or two. Once you are happy, put on the lid, turn off the heat and leave it for 2-3 minutes, while you prepare your toppings.

Porridge with apple compote, blueberries, nuts and seeds

You can make a quick apple compote while the porridge is cooking. Just chop an eating or Bramley apple into dice, rinse and simmer it in the water clinging to the apple for 5 minutes. As you can see, if I’m using eating apples I leave the skin on, but generally peel Bramleys, to get that distinctive, fluffy consistency. You can add a teaspoon of sugar to the Bramleys if you like, but I like their tartness – especially if you’re going to add some maple syrup. The compote can, of course, be made in a batch at the weekend, or the night before, if you find the mere thought of chopping apples in the morning tiring.

Wash some blueberries, chop a handful of nuts and you’re ready to scoop the porridge into bowls, add the fruit and nuts, scatter over a teaspoonful of seeds and add dairy (or a vegan equivalent), if you wish. Finish with a drizzle of maple syrup and enjoy your proper porridge. You can almost feel it setting you up for whatever the day holds.

Spicy peanut and vegetable stew

Here’s an easy and tasty vegetable stew for supper on a cold weeknight. It started life as Maafe tigidigi, a recipe from Timbuktu, which was adapted by Alicia Weston of Bags of Taste, an inspiring initiative that provides free cookery courses to people who need to learn how to eat well on a low budget. I saw an article about the organisation in Delicious magazine, and thought it was a great idea – and I liked the sound of the recipe too.

The original recipe uses okra rather than courgette, but I am not fond of okra, and using courgettes instead worked fine, though they are less authentic and don’t have quite the same texture. I’m sure you could ring the changes on the other vegetables too. The peanut butter makes it really tasty and satisfying. I guess you could serve it with some roasted peanuts sprinkled on top for crunch, but to be honest it doesn’t really need anything extra.

These quantities serve 2 – or provide two comforting suppers for one person (it will keep for up to 3 days in the fridge) – with rice.

3 tbsp peanut butter
2 tsp tomato purée
350ml hot water
175g courgette
½ tsp ground cumin
¼ tsp ground fennel
good grinding of black pepper
½ tsp chilli powder
1 bay leaf
1 stock cube or 2 tsp Marigold bouillon
150g sweet potato
100g carrots
½ red pepper
1 celery stick (about 60g)

Measure the peanut butter and tomato purée into a medium saucepan and gradually mix in the hot water using a wooden spoon until they are well blended. Halve the courgette lengthways (unless it is small), and slice it fairly thinly.

Put the pan over medium heat, add the courgette with the spices, bay leaf and stock cube or Marigold powder, stirring well. I used a mild chilli powder and the stew was spicy enough for me, but you can up the heat if you wish by using hotter chilli or a fresh red chilli if you have one. Bring to the boil and simmer for 10 minutes.

While it is simmering, peel the sweet potato and carrot and cut them into large chunks. De-seed the red pepper and cut it into chunks. Trim the celery and cut it into 2 cm slices on the diagonal. Add the chopped vegetables to the sauce, bring back to a simmer, then cover and cook over a low heat for 20-30 minutes until all the vegetables are tender.

Meanwhile, cook some rice – I used wholegrain basmati, which I find takes about 20 minutes – and serve with the stew.

 

 

Lentil and sweet potato pie

This vegetarian version of shepherd’s pie, from A Modern Way to Eat by Anna Jones, proved to be perfect for dinner on an autumnal day when neither of us felt like cooking anything too demanding. This was partly because I was having a bake-in, making brownies and a fig and blackberry tart, inspired by one I’d eaten at Allegra McEvedy’s wonderful wine bar Albertine (only thing wrong with it is that it’s not round the corner from my flat!).

So I cooked this comforting pie, fragrant with thyme and spices but requiring only some chopping, stirring and mashing, alongside the baking. It was a substantial dinner: I made a half quantity, and have almost two portions left, so the full recipe below would feed six generously and eight more politely, especially if you were serving a starter and dessert. I have slightly reduced the quantity of sweet potato, but feel free to add an extra sweet potato if you like lots of mash. Next time, I might try adding a bay leaf and some mushrooms to the lentils, as I think they would go well and ring the changes.

4 medium sweet potatoes
2 tbsps olive oil
4 spring onions
grated zest of 1/2 lemon

2 carrots
2 sticks celery
2 red onions
2 clove garlic
slug of olive oil
1 tsp cumin seeds
1 tsp ground cinnamon
1/2 tsp ground allspice
half a small pack of thyme
1 400g tin tomatoes
400g puy lentils

Cook the sweet potatoes until tender either by baking in the oven at 200ºC/fan 180ºC/gas 6 for 30-45 minutes (depending on size; remember to pierce the skins so they don’t explode), or boiling them in a pan of boiling water for about 15-20 minutes. I baked mine because I wanted some for making brownies too, and I had the oven on for pre-baking a pastry case. Heat the oven to 220ºC/fan 200º/gas 7 for the pie.

Peel and chop the carrots and onions, trim and chop the celery and finely chop the garlic. Put a large frying pan over a medium heat, add a slug of olive oil and, when hot, add the vegetables. Cook, stirring occasionally for about 10 minutes until they are softening. Roughly crush the cumin, and add all the spices and the leaves of the thyme to the pan. Stir and cook for a few more minutes. Then add the tin of tomatoes, the lentils and two tins full of water. Crush the tomatoes a bit with your spoon and turn up the heat to bring everything to a brisk simmer. Give it a stir from time to time, and add a little extra water if necessary. After 15-20 minutes the lentils should be just cooked and the sauce thickened. Season with salt and pepper to taste.

Warm a little olive oil in a medium pan, chop the spring onion and cook it gently in the oil for a few minutes. Add the sweet potato and mash. Check the seasoning and add the lemon zest. Tip the lentil mixture into an oven dish and top with the mashed sweet potato, roughing up the surface with a fork. I added a  few knobs of butter on the top, because that’s what I do with shepherd’s pie to get a nice crispy top, but obviously don’t do this if you’re cooking for vegans.

Bake for 25 minutes until the top is golden and the pie is sizzling hot. I followed the recipe in adding some thyme to the top of the mash, but I don’t recommend this – the thyme just crisps up without adding much flavour and makes it look disconcertingly as if the pie is covered in dead flies!

Serve with steamed green, such as cavolo nero, kale, spring greens or cabbage. And don’t blame me if you feel very full afterwards.