Memories from the Seychelles

Memories from the Seychelles

Anne Barr was one of 91 Ways’ 180 guests who came to our launch back in June. Together we made new friends from all over the world as we shared a global banquet.

Anne remembers her favourite childhood meal being fish and chips wrapped in newspaper, “It always reminded me of the seaside!”

Anne is now a passionate advocate of organic ingredients “I cook with organic ingredients as much as I can. Having spent time living in the Seychelles, one of my 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.”

Coconut Milk Lentil Curry


10oz red lentils
13-14oz coconut milk
1 chopped onion
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.