Today, on the back of yesterday’s suggested stock cupboard basics, I thought we could look at how to transform a tin. Which tin has been sitting in the back of your cupboard and needs using up? Perhaps a pulse which could be rinsed and used in a salad? Or charred in a hot pan as a basis for a smoky taco? Perhaps it suits to be cooked slowly with herbs and wine to become a warm, comforting supper? Think how a few fresh ingredients could enhance and contrast with your chosen tin? A handful of toasted nuts, seeds and spices could help lift softer tins.
This recipe is using a tin of green lentils – but you could easily substitute these for cooked pearl barley, spelt or cooked rice.
Garlic Mushroom Lentil and fried eggs (this serves two so plate one up and take round to someone on their own and can’t go out)
- 4 tablespoons oil
- 3 garlic cloves, peeled and sliced
- 200 grams mushrooms, sliced (you could use frozen or tinned as long as they are dried off)
- 2 sprigs of rosemary chopped (or sage, tarragon or thyme)
- 1 x 390 gram tin of green lentils, drained and rinsed
- 1/2 lemon, zest and juice
- salt and pepper
- 100g spinach, washed and drained
- 2 eggs
- 4 tablespoons grated parmesan (you could also use mature cheddar or goats’ cheese)
Fry the garlic in 2 tablespoons of oil, taking care not to burn it. Take out and set aside. Increase the heat and add 1 tablespoon of oil, add the mushrooms and cook for about 4 – 5 minutes. Stir in whatever herb you are using and add the lentils, lemon juice and spinach until wilted (add a little water if the pan looks dry). Add the remaining oil to another pan, crack the eggs and fry to your liking. To serve: pile the mushrooms on two plates, add the egg, the crispy garlic, grated parmesan and lemon zest. Toasted sourdough an excellent partner to mop up the juices!
It’s a miserable day, here in the UK – you really do need this comfort food – and possibly open a nice bottle of wine to go with it?