Pancake Lasagne

Makes enough for 3 adult portions and 2 baby ones

Ingredients:
For the pancake batter: 110g Plain (All Purpose) Flour, 200ml Whole (Full Fat) Milk, 80ml Water, 2 Free Range Eggs,

Cheese Sauce: 25g Unsalted Butter, 25g Plain Flour, 200ml Whole Milk, 50g Grated Cheese.

1 Carrot (75g), 75g Chard, 100g Cabbage, 100g Cauliflower, 100g Passata, Grated Cheese to top, Bunch of Fresh Basil, Vegetable oil for frying.

First mix together ingredients for pancake batter and leave to cool in fridge.
Chop carrot into thin sticks and cauliflower into trees and stir fry for a few minutes.  Shred cabbage and chard and add to pan cooking for a few more minutes until just cooked.
Grease a non stick frying pan with vegetable oil and once it is very hot add some batter.  You'll need to experiment a bit to work out the best quantity of pancake mix for the thickness of the batter, the size of the pan and the thickness of the pancake you like. Immediately tip the pan from side to side to get the pancake mix to evenly coat the base of the pan.  Keep the pan on medium heat. If the pan is hot enough, the pancake should take just 30-40 seconds to cook.  Flip the pancake (I do this with a spatula, safer and less chance of problems!) and cook the other side for around 20 seconds or so. Repeat process until you have used all the batter up.  Set pancakes aside whilst you make cheese sauce.
Place butter in a saucepan over a high heat, add flour and mix together to form a paste.  Slowly add milk stirring continuously and then add cheese.  Keep stirring until a thick sauce is formed and remove from heat. 
Add stir fried vegetables to cheese sauce. 
Put two pancakes (depending how many you have got from your batter) in bottom of lasagne or casserole dish, add a layer of cheesy vegetables, then a layer of pancakes, then some passata and torn basil leaves.  Repeat the process finishing with a sprinkling of basil and cheese on the top layer of passata.  

  

Mixed Dhal (Lentil Curry)

Lentils are a great source of fibre, protein, count as one of your five a day and the folate and magnesium they contain is important for keeping the heart healthy.  They are also a good source of iron.  This serves about 4 adults and 2 babies.  


Ingredients: 100g Yellow Split Peas, 100g Red Lentils, 100g Mung Beans, 1 Onion diced, 4 Cloves Garlic, Tablespoon of Ghee, 3 teaspoons of black mustard seeds, 2 tins of plum tomatoes (800g), 80ml of coconut milk, 1 low salt stock cube, 3 Tsps/15g Cumin, Ground, 3 Tsps/15g Coriander, Ground, 1 Tsp/2.2g Tumeric, Ground, 1 Tsp/4g Chilli Powder, Black Pepper, 1 Bunch/20g Coriander, Leaves, Fresh, Average

Method:
Rinse split peas and lentils separately and put them to soak overnight in a covered pan.
Drain the soaked lentils, heat ghee in a large heavy based saucepan, cook black mustard seeds stirring till they pop.
Add chopped onions, garlic and ginger, cook till onions are browned lightly.
Add ground spices, cook, stirring for 1 minute.
Boil water and make up 625ml of stock with the cube.
Add split peas, lentils and mung beans, tinned tomatoes, undrained and stock. Break up tomatoes with a knife.
Simmer, covered for 30 -60 minutes until lentils are tender and a lot of the liquid has reduced down.
Just before serving add the coconut milk, black pepper and 2 tablespoons of chopped coriander
Serve with naan bread and rice.  I used sticky rice to make rice balls for Ethan and dunked some naan bread in to serve him too.  It's a pretty messy meal but Ethan really loves it.