foody

ingredients

• 1tbsp veg oil

• 4 shallots peeled & finely chopped

• 4 ripe tomatoes

• 75g dates chopped

• 50ml tamarind sauce

• 1 tsp ground ginger

• 4 cloves

• 4 black peppercorns

• pinch of ground turmeric

• pinch of ground coriander

• 200ml of water

• 700ml of malt vinegar

• 1tbsp mustard powder

• 2tbsp molasses

• pinch of salt

• 2 tbsp muscovado sugar

• 2 tbsp of cornflour powder, mixed with water to form paste

method

1. heat oil in pan and fry shallots for 4-5 mins or till softened but not coloured

2. add tomatoes, dates, tamarind sauce, ginger, cloves, peppercorns, turmeric, cayenne pepper, ground coriander,and the water

3. bring to the boil then simmer for 10 mins

4. transfer to food processor till smooth, put through sieve

5. put back on pan and bring back to the boil

6. stir in molasses, salt, muscovado sugar

7. whisk well

8. boil for 4-5 mins

9. reduce heat and stir in cornflour past until thickened

10. set to cool

11. place in airtight bottle

Ingredients

• 1tsp olive oil

• 1 onion finely chopped

• 1 can of chopped tomato

• 3 garlic cloves finely chopped

• 85g brown sugar

• 3tbsp malt vinegar

• 1tbsp tomato puree

method

1. heat oil in saucepan

2. add the onion cook over heat for 4-5 mins until softened

3. add remaining ingredients

4. season mix and bring back to boil

5. the reduce the heat,and simmer for 20-30 mins until thickened

6. blend till smooth sauce

ingredients

• I tsp of extra virgin olive oil

• 350g chopped onions

• ¼ tsp of cracked black pepper

• 200g yellow split peas (rinsed)

• 1 ½ ltrs of vegetable stock

• 79mls of water

• Parsley/seeds to taste

Instructions

Enter into soup maker, enter smooth setting, and add parsley/seeds to taste