In a recipe rut? Nailed-on classics such as toad-in-the-hole, bubble and squeak, a juicy steak and more get an injection of delicious. innovation to prompt “mmms”, “oohs” and “aahs” at your weeknight table
RECIPES AND FOOD STYLING POLLYANNA COUPLAND PHOTOGRAPHS TOM SHINGLER
Coriander seed sirloin with lentils, beetroot and pickled shallots
Serves 4 Hands-on time 25 min
BE A BETTER COOK
Using dried lentils takes a little longer, but if you have time it’s cheaper and worth it for the extra flavour. Simmer them in water with a bashed garlic clove and rosemary, sage or thyme for 30 minutes until tender, then drain. Chop/crush the softened garlic and stir into the lentils. You’ll need about 265g cooked lentils (100-125g dried) for this recipe.
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tsp sea salt flakes
• 2 sirloin steaks (about 180g each)
• 1 banana shallot, finely sliced into rings
• 30ml red wine vinegar
• 30g caster sugar
• Olive oil to fry
• 3 garlic cloves, crushed
• 400g tin puy or green lentils, drained (see Be A Better Cook)
• 150g cooked beetroot (not in vinegar), chopped into wedges
• 1 tbsp capers, roughly chopped
• 60g rocket
• ¼ bunch mixed soft herbs, chopped – parsley, basil, chives, tarragon, mint and/or coriander are all good
1 Coarsely crush the peppercorns and coriander seeds in a pestle and mortar, then add the salt flakes and crush a little more. Apply this mixture liberally to the steaks on both sides and set aside at room temperature.
2 Put the sliced shallot in a small non-reactive saucepan with the vinegar, sugar, 30ml water and a pinch of salt. Bring to the boil, then take off the heat and set aside to quick-pickle.
3 Put a large frying pan over a high heat. Once the pan is smoking, add a little oil, then fry the steaks for 3 minutes on each side (or until cooked to your liking). Lift out and rest for at least 5 minutes before carving.
4 Add another dash of oil to the same pan, turn the heat down to low-medium and add the garlic. Cook for around 30 seconds until fragrant, then add the drained lentils and beetroot and stir to combine. Gently heat until warmed through, then gently mix in the capers, rocket and herbs. Stir the liquid from the pickled shallots into the lentils, then season with salt and pepper. Divide the lentils among plates, then top with the carved steak and pickled shallot rings.
Per serving 277kcals, 8.2g fat (2.3g saturated), 28g protein, 19.6g carbs (11.3g sugars), 1.6g salt, 6.7g fibre
Chicken florentine with winter greens
