BASIC TOMATO SAUCE
FOR 1 LITRE
(PIZZA SAUCE)
INGREDIENTS
BEET BOURGUIGNON
Serves four
INGREDIENTS
METHOD
2 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
8 beetroots, peeled & quartered
4 carrots, sliced in large pieces
2 sprigs thyme
sea salt & pepper to taste
2 tbsp tomato puree
1 cup red wine
400ml vegetable stock
1. Heat oil in a saucepan on medium heat.
METHOD
2. Add onion, garlic and chilli and sauté for a couple of minutes until
golden. Stir in the tomatoes, basil, salt and pepper.
1. Cooking the stew:
2 tbsp olive oil
1 onion, finely chopped,
2 garlic cloves,
finely chopped ½ tsp chilli,
3 x 400g cans plum tomatoes
5 sprigs of basil, leaves
picked sea salt and ground pepper
3. Use a wooden spoon to crush the tomatoes. Lower the heat, cover
and gently simmer for about 20 minutes.
4. Use immediately or cool and store in an air-tight container in the
fridge. Keeps for about a week.
BASIL & LEMON SAUCE
MAKES ABOUT 250 ML
(PIZZA SAUCE)
3 bay leaves
2 tsp arrowroot or cornflour, dissolved in
2 tbsp water
400g puy lentils, for serving
750ml water
pinch of sea salt
2 tbsp olive oil
2-3 portobello mushrooms
10 button mushrooms
10 pearl onions, peeled
2. Heat the olive oil in a large pot over medium heat. Stir in onions and garlic, sauté
until soft.
3. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes,
stirring occasionally.
4. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on
low heat for 40 minutes. Meanwhile prepare the lentils, mushrooms and pearl
onions.
Preparing the Puy lentils:
INGREDIENTS
5. Rinse lentils under running water. Bring water to boil, add lentils and lower to
medium heat.
200g basil
fresh 200ml olive oil
½ lemon juice
2 tbsp pecorino cheese shredded
1 pinch of sea salt
6. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.
Searing the mushrooms and pearl onion:
7. Heat olive oil in a pan. Lower the heat and sear the portobello, button mushrooms
and pearl onions, stirring occasionally, until tender and golden in colour. Season
to taste. Set aside.
Finishing the stew:
8. Taste the stew, add more wine, stock or herbs if you like. If you prefer the stew a
little thicker, add arrowroot mixture, but this is optional.
9. Add mushrooms and onions and simmer for 10 more minutes.
10. To serve, spoon the stew over a plate of lentils and sprinkle with fresh thyme.