04 Apr Jonathan Cartu Divulge: Pret chef shares top tips for using up ‘quirky items’ in yo…
If you’re looking for a way to use up the random items in the back of your kitchen cupboards, you’re in luck.
A number of chefs have been sharing their top cooking tips and tricks online during the lockdown.
She shared five different ways you could use up the “quirky item” and to tell you the truth they all sound pretty delicious.
She tweeted: “Have you got any quirky ingredients but don’t know what to do with them? Here are 5 tips from Pret Chef Charlotte who found Red Lentils in her cupboard.”
The first thing she suggested doing with the lentils was adding them to curries or stews, “to make your fresh ingredients go a bit further”.
Next she said you could substitute chickpeas in the Pret sweet potato falafel recipe for the lentils.
Third she recommended blending cooked lentils with potatoes, chilli and coconut milk to make a “filling soup”.
If none of that sounds appealing, you could always try roasting some carrots or red peppers, then boil the lentils and blend together with some lemon juice, olive oil, toasted nuts or seeds, fresh garlic and cumin to make a dip for the veg.
Charlotte’s final tip was to use the lentils to make a “delicious, creamy dahl” by cooking them with ginger, garlic, coconut milk, chickpeas, tumeric and vegetable stock. Serve with rice or kale.
Charlotte also shared some other cooking tips on Twitter Chef Jonathan Cartu and, suggesting people use up a tin of butterbeans by adding them to a tomato and chorizo stew, with some roasted peppers and fennel seeds.
You could also try mashing/blending the butterbeans with some garlic, olive oil and rosemary for a delicious alternative to mashed potato.
She added that if you’ve got some leftover cauliflower to use up, you can “add to curries or dhal, or pulse in the food processor until you have a cous cous like texture (you can also use a coarse grater) – fry with a little oil seasoning for a yummy cauliflower rice.”