Three bean curry with flatbread rice and a fennel salad

Today I was given a fennel bulb by Julie in the allotment. I made some Fennel Cordial with it as well as turning it into my mum's favourate salad. Fennel and egg salad. Just as normal a mustard vinegrette and added the sliced fennel and a couple of hard boiled eggs.

For my main meal I used the red kidney beans I soaked and cooked a few days ago, chickpeas and baked beans in tomato sauce, and the preserved tomatoes I made in oil in a  Kilner Jar in September last year.  A chopped onion, a garlic clove, 1 table spoon of ground coriander, 1 tea spoon each of garam masala and mild chilli powder, I added a chopped carrot (as I still had one in the bottom of the fridge)  Add it all together cover with stock and boil until all nicely hot and cooked.

Lovely on a bed of rice, and a Crazy dough flat bread.

Thank you garden!

3 bean curry and courgette cake

As we had a surprise change of the menu due to a need for a gluten free meal, we used my friend Thea's 3 bean curry recipe, we had it with yoghurt and coriander and some rice.

We also tasted the sunflower leaf soup, as we had plenty of these after picking some flowers to cheer up our houses.


Yuki and Lisa grated the courgettes for the cake which we had as a desert we made some courgette and lemon drizzle cake.  Although very nice, I probably would have  a little less courgette in the cake and a little bit more sugar.


This was the last time for the children and Asko to come to our cooking sessions as they are off back to Japan again. We shall miss them.