Lamb Rendang (serves 6)

Lamb Rendang by The Fat Foodie

I developed this Lamb Rendang recipe because, in the spirit of spring, I treated the family to a Sunday dinner which consisted of a leg of lamb with the usual roasted vegetables etc, but I didn’t realise just how much meat was actually on it! There was loads of tender meat left over so I thought it’d be nice to use it in a slow cooked curry. One of my favourite ways to cook lamb is in a Lamb Dansac, but I wanted to make something new for a change so I went for a lamb rendang instead.

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Beef and Guinness Casserole (serves 4)

Beef and Guinness Casserole by The Fat Foodie

It’s really getting cold now, with thick layers of ice on everything seeming commonplace, and it seems like my slow cooker is going on very frequently in an attempt to combat the incessantly encroaching cold. Before I left to go to work the other day I put a beef and Guinness casserole in the slow cooker and it was an absolute delight to come home to. The minute I walked in the front door I was hit by the rich, rib-sticking aroma of beef that had been slow-cooked in deep, yeasty beer. Heaven indeed.

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Caribbean Pork Stew (serves 6)

Caribbean Pork Stew by The Fat Foodie

One of the perks of working in a bookshop is that we often get proof copies of books from publishers long before they’re released to the general public. This is particularly delightful when there’s a cookbook that I fancy. The only problem that I’ve noticed more and more since being on the low FODMAP diet however, is that a huge number of cookbooks use onion and garlic as the base of their recipes. I like to view this as a challenge though and I try to adapt the ingredients so that I end up making a version that’s low FODMAP and won’t cause me any digestive discomfort.

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Quick Cook Dahl (serves 6)

Quick Cook Dahl by The Fat Foodie

Emma Hatcher, the author of the awesome low FODMAP cookbook The FODMAP Friendly Kitchen Cookbook, has a recipe for a dahl that’s made with just three tins and some spices. It’s a lovely dahl, but as an Indian food aficionado I prefer my curries to have a lot more flavour in them so although I make this quick cook dahl with the three tins Emma suggests, I also add a lot more spices to it which, in my humble opinion, makes the dahl more complex and tastier.

I normally make my dahls with dry red lentils, but tinned green lentils work very well in this curry because they keep their shape even after they’ve been cooked which helps to add texture to the curry. Also, the beauty of using tinned lentils is that the tinning process helps to reduce their FODMAP content, so you’re much less likely to have problems digesting them. (This would be the perfect opportunity to use a flatulence joke, but I’m much classier than that. Honest.)

This quick cook dahl can easily be made in a slow cooker if you’d like a meal ready to come home to after work, simply requiring you to throw the ingredients into the slow cooker and give it a stir before leaving the house, but it only takes about half an hour to make on the stove top too so it’s a great option for dinner if you don’t want to be standing cooking for ages when you get home.

This recipe makes a lovely creamy, substantial dahl that’s well-spiced, but not hot, and is packed full of flavour. It’s the perfect quick-to-cook, comforting vegetarian curry that’s just waiting to be topped with freshly chopped coriander leaves and served to accompany soft, fluffy boiled rice and crispy shards of poppadums. My own mouth is watering just thinking about it!

Ingredients:

1 tbsp vegetable oil

1 tbsp ground cumin

1 tbsp ground turmeric

2 tsps ground coriander

1 tsp asafoetida powder

A thumb-sized piece of fresh ginger (minced)

60g shredded green leek tips (only the green tips are low FODMAP)

1 tin of green lentils (drained and rinsed well)

400g tinned chopped tomatoes

400g tinned coconut milk

400g rice

30g chopped fresh coriander

Method:

If you’re using the slow cooker then just add everything into the slow cooker, stir well and then leave to cook throughout the day before serving with freshly cooked rice.

If you’re cooking this on the hob though, put the oil in a saucepan and then add the spices and cook them for a couple of minutes to release their flavours.

Drain and rinse the lentils and add them to the pot along with the coconut milk and chopped tomatoes.

Leave to simmer for 10-15 mins until hot and cook your rice during this time.

Stir two-thirds of the chopped fresh coriander through the dahl and then serve with soft, fluffy rice and rest of the fresh coriander.

Quick Cook Dahl by The Fat Foodie

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