Former Sustainability Manager for Pukka Herbs Anne Barr remembers her favourite childhood meal being fish and chips wrapped in newspaper, “It always reminded me of the seaside”. She now cooks with organic ingredients as much as she can. Having spent time living in the Seychelles, one of her favourite recipes is based on the food there, “I ate this as my staple food. It reminds me of the time I spent there and the people I met and the experience I had.”
Anne’s Coconut Milk Lentil Curry:
10oz red lentils
13-14oz coconut milk
2 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
1 tsp salt
1 tsp curry powder
½ tsp ground coriander
1 tsp turmeric
1 tsp ground cumin
1. Fry onion in pot until softened and golden.
2. Add ginger and garlic and cook.
3. Add curry powder, ground coriander, turmeric, ground cumin and salt.
4. Stir in 2 cups of water, lentils and coconut milk. Cover and simmer for 15 mins, stirring occasionally. Serve when lentils are tender.