Some of this is a found recipe, some is made up – all of it is delicious. I’ve put in a salmon substitute for the chicken as well, which is equally good.

Chicken & Coriander Dahl
Makes 2 servings

75g red lentils
400ml chicken stock
1 small onion , grated
2 tomatoes , chopped
½ tsp turmeric
1 tsp garam masala, plus extra for the chicken
Pinch chilli flakes
Small bunch coriander , chopped
3 x chicken fillets
Groundnut oil or sunflower oil
Head of broccoli (green beans would be just as good)
Cooked basmati rice, to serve

Rub the chicken with oil, seasoning and a little garam masala. Cut into bite-size chunks and pan-fry to brown.
Put the first 7 ingredients in a pan with the browned chicken, bring to a simmer, cover and cook for 20 minutes until lentils are tender. 5-10 minutes before the end time, add florets of broccoli and, just before the end time, stir in the coriander.
Serve with basmati rice.

Salmon variation
2 x 130g fillets salmon
Rub the salmon with oil, seasoning and a little garam masala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl.

Garlic Mushrooms with Spinach
Punnet of mushrooms, chopped
Groundnut oil or sunflower oil
1 tbsp of tomato puree
2-3 cloves of garlic
Black pepper
Dried parsley
Large bag of spinach

In a medium-sized pan, fry the mushrooms with the garlic.
Season with pepper and parsley and spoon through the tomato puree.
Just before serving the main meal, add the spinach and wilt.