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Ready, Steady, Lockdown Cook


It's hard to plan what to cook during these troubling times. I hate going to the supermarket at the best of times, but the atmosphere has been somewhat unpleasant of late. It's also tricky when you arrive at the supermarket and what you were looking for is not on the shelves.

So over the next few weeks we are going to share some of our Lockdown Recipes.

Hopefully items you can source/maybe have already in the cupboard and hopefully nothing that will break the bank.

We are pretty good in the kitchen as a general rule, but having a little more time on our hands means we've got chance to get a little more creative. And of course given we are a tad on the competitive side... it's become a bit of a game to see who can be the most inventive...

We're aiming for culinary geniuses the other side of lockdown, rather than raging alcoholics.

This is actually an old family favourite, it's

relatively cheap, easy to make - nutritious and delicious. Packed with a load of vitamins and full of flavour!

There is convincing evidence that spices can help fight inflammation and boost immunity.

There are also a good couple of handfuls of spinach in here too - regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood.

And above all it tastes amazing!

We are always advocates of healthy eating and love our greens - but never has it been more important to use food/nutrition to keep our bodies in tip top condition.

The recipe we used was from OLIVE (which is one of our favourite sources for recipes)


  • red lentils 100g

  • onions 2, roughly chopped

  • chopped tomatoes 400g tin

  • ground turmeric 1 tsp

  • oil 2 tbsp, for frying

  • ground cumin 1 ½ tsp

  • ground coriander 1 ½ tsp

  • cardamom pods 4, squashed

  • root ginger a thumb-sized piece, finely chopped

  • garlic 4 cloves, crushed

  • green chillies 2-3, sliced

  • baby spinach 100g, chopped

  • garam masala 1 tsp

  • coriander a small bunch, chopped

  • steamed basmati rice or chapatis to serve


  • eggs 6

  • ground turmeric ¼ tsp

  • paprika ¼ tsp


  • STEP 1 Put the lentils, onions and tomatoes in a pan with the turmeric and 1 tsp salt. Add water to just cover, then simmer gently for 20 minutes until the lentils are tender.

  • STEP 2 Drop the eggs into boiling water, cook for 7 minutes then plunge into iced water and leave until cooled.

  • STEP 3 Heat half the oil in a pan then stir in the cumin, coriander and cardamom. Cook for 2 minutes then stir in the ginger, garlic and chillies. Cook for a few minutes then add the lentil mixture and 100ml water. Cover and simmer for 30 minutes. Add the spinach and cook for another 10 minutes.

  • STEP 4 Peel the eggs and heat the remaining oil in a frying pan. Add the eggs, turmeric and paprika, then season with salt and cook until the skin starts to blister and crisp up.

  • STEP 5 Stir the garam masala and coriander into the curry and serve with the halved eggs and rice or chapatis.

You can find the full recipe and link to OLIVE HERE

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