The Hackney Butchers Association

I was reminded recently about Beetroot Hummous (thanks Leila).  I had been meaning to make some for a while. A lot of recipes seem to mix roughly equal amounts of cooked beetroot and chick peas, with the usaual culprits, garlic, olive oil, tahini & lemon juice.  For maximum flavour use left-over roasted beetroot.  All well and good... but the recipe here is even better!  This recipe is quite different, the flavour comes from lots of toasted cumin & walnuts & garlic.  The slight bitterness of the walnuts with the sweetness of the beetroot makes a great balance.  This is rounded, delicious stuff. It looks amazing too.  It's insanely colorful as seen in the picture above. This has to be tried! RECIPE BELOW:

This is a fantastic way to spruce up lentils.  This is a satisfying dish with bags of flavour, it's very more-ish.  It has lots of cumin, coriander (cilantro) and garlic, so it's always going to be good!  Thankfully there is a little leftover of this batch for tomorrow. Phew.  It reheats really well, so can be made in advance and warmed up before serving.  Once cooked it will lst in the fridge for a few days. We had this tonight with some pan-fried fish, some beetroot, walnut & cannelini puree and some green beans.  It was awesome, if I do say so myself!... Don't forget to season it well at the end of cooking, it massively brings all the flavours to life. Oh, and if you know of any great lentil recipes please leave a comment below.  I'll try them out and post the results.  Thanks. FOR RECIPE CLICK BELOW:

Mix the best cooked butter beans you can get with : olive oil, lemon juice, chopped parsley, garlic. Season with salt & pepper. Or add finely chopped red-onion, a splash of good balsamic vinegar, very finely chopped rosemary, olive oil & a good pinch of hot paprika. Or Diced cooked chorizo & parsley. I'm getting hungry... Must eat soon...

a big bunch of parlsey a big bunch of mint Tomatoes Olive Oil Lemon Juice Bulgar Wheat Cook wheat according to packet & number of mouths to feed. Mix a couple of handfuls of chopped parsley & mint, then mix in even more, go on... trust me. Put in lots of the best tomatoes you can get, chopped quite small. Mix in a generous amount of your best olive oil & lemon juice. Oh and season with Sea salt & black pepper. I often use a garlic vinaigrette instead. Sorry to be vague on the amounts, but it doesn't really matter, it's a personal thing... I love it to be as much herb as wheat. I could eat this almost every day. It's healthy & delicious!

Blitz a can of chickpeas with 4tbs yoghurt, lemon juice & mint. Er.. that's it.