Tuesday, 3 April 2012



I was out last night with a group of friends and one of them promised to send me her favourite warm salad and lamb recipe in time for Easter. It got us all talking..or shouting slightly over the music and down the crowded table...

About how good it is to find tasty alternative recipes.

Recipes that can be easily scaled up when you have a crowd, that don’t take much effort, and can feed a mix of vegetarian and meat eaters.

Whilst I wait for this delicious sounding recipe, hint hint...please send it soon... I decided to share with you this recipe for Prune, Lentil and Nut Jalousie.

It’s basically a puff pastry pie the name, Jalousie, makes it sound more complicated, but isn’t, and it looks fabulous.

Prune, lentil and Nut Jalousie

I’ve made it several times as it’s so versatile. It works hot or cold, so if you have any leftover it’s great with salad.

Which brings me back to Easter.

And feeding family and friends.

If you are doing a roast lamb when you have a crowd and want something tasty for the non meat eaters this compliments it.

The prunes and lentils work well with each other giving a sweetness that is both substantial and subtle.  

So if you want a vegetarian alternative to Lamb this Easter..

Look no further.

A handful of nuts

Prune, Lentil and Nut Jalousie

Preparation time about 20 minutes
Cooking time 25 minutes
You will need a frying pan and baking sheet
Feeds at least 6


75 g /3oz green lentils
2 large leeks sliced
3 large cloves of garlic
200g /7 oz mushrooms finely chopped
75g/3oz chopped nuts
75g ready to eat pitted prunes
25g/1oz fresh bread crumbs
2 eggs
1 pack of ready to roll puff pastry
Splash of olive oil to fry
3 tsp mixed herbs
1 tsp vegetable bouillon powder

Green lentils


1.     Put the lentils in a saucepan, cover with cold water bring to the boil then add the tsp of vegetable bouillon powder, and simmer for about 20 minutes or until they are tender.

2.     Meanwhile, put a large splash of olive oil in a substantial frying pan and add the leeks and garlic cooking until soft. Then add the herbs and mushrooms and brown for a few minutes. Then turn off the heat.

3.     Stir in the nuts, prunes, breadcrumbs and lentils and mix well.

4.     Turn the oven on to 190 degrees to heat and then beat the eggs and add nearly all of it- keep a little bit for the final touches of the recipe, trust me, it makes the finished pie look so professional- to the mixture stirring in well, then leave to one side.

5.     Cut the block of pastry in half and roll out both halves to approx 20 by 30cm’s. Lay one on a floured baking sheet, then gently fold the other in half length wise and, with a sharp knife, make a series of cuts from the centre of the fold. The cuts must be about 2 inches long and 1 cm apart. But leave a 2 inch border all the way round.

6.     Spoon the mixture onto the flat pastry sheet leaving a border of at least 2.5 cm around from the edge.

7.     Dampen the edges of the pastry with water and then gently unfold the sliced top and place over the mixture. With a fork press down the edges to seal the pie..You don’t want all that goodness oozing out now do you!   

8.     Finally brush the top of this beautiful creation with that remaining egg you saved, and place in the middle of your oven for about 25 minutes- or until golden!

It looks so impressive with its lattice cut top that even I was plesased with myself!


And in case any of you are worrying about the state of my social life..
Out discussing recipes???.....

Don’t worry we didn’t just talk recipes all night!!!!

Happy Easter.

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