Smoked Tofu Kitchiri (v)

Time required: 20 minutes
Serves: 2

1 pack smoked tofu
200g basmati rice
2 pinches cayenne pepper
3 hard boiled eggs (boiled for 10 minutes)
Butter or spread
Parsley, chopped (approx 1 Tbsp fresh or one heaped teaspoon dried) + extra to garnish
Salt and pepper

1. Drain the tofu and cut into small chunks
2. Heat a spoonful of butter or spread in a saucepan and add tofu, mix well without breaking up the tofu
3. Add the cayenne pepper and chopped parsley, mix, then heat for a couple of minutes
4. Rinse rice well in cold water
5. Boil a pan of water, add salt, add the rice and boil for about 10 minutes
6. Drain and rinse the rice well in boiling water
7. Add the rice to the tofu pan, season with salt and pepper as required and mix gently
8. Cut the boiled egg into slices, reserving three slices for garnish
9. Plate and garnish with egg slices, parsley or pea shoots

Mushrooms on Toast, with Garam Masala and Savoury Crunchies (v)

Time required: 30 minutes
Serves: 2

Savoury crunchies Mushrooms
200g dried chickpeas Chopped parsley
½ small onion, peeled and finely chopped 2 tsp garam masala
2 cloves garlic Salt and ground black pepper
1 Tbsp gram flour Small knob of butter
Handful of fresh parsley, chopped 2 egg (optional)
1 tsp ground cumin 2 slices wholemeal bread Tomato ketchup 150g mushrooms
½ tsp ground coriander
Large pinch cayenne pepper
Pinch of ground cardamom
1 tsp salt
Ground black pepper
Oil for frying


1. Rinse the chickpeas well, then cover with water and leave to soak overnight
2. Drain and rinse well
3. Put chickpeas in a food processor along with the rest of the ingredients listed for the crunchies (except the oil) and pulse well until it resembles a rough paste (be careful not to over process)
4. Once processed, check for any large lumps and remove them, place in a bowl, cover and chill for a few hours
5. Use a teaspoon to shape the mixture into balls, then place on a tray that has been covered with baking parchment
6. Flatten slightly and chill (you can freeze them until required then cook from frozen)
7. Add enough oil to a pan to either deep or shallow fry, according to your preference
8. Add the balls to the pan in batches, being careful not to overcrowd the pan
9. Fry for 5 minutes, turning once
10. Remove from the oil, then place in the oven at 180 degrees for 5 minutes
11. Drain on kitchen paper before serving
12. Melt butter in a small pan and add garam masala
13. Mix well, then add mushrooms, parsley and seasoning
14. Heat gently for a few minutes until mushrooms are cooked
15. Toast bread and fry or poach egg
16. Zig zag tomato sauce across the plate, then place toast on one side of the plate
17. Drain mushrooms with a slotted spoon and place close to the toast
18. Top the mushrooms with the egg
19. Arrange the savoury crunchies around the plate
20. Garnish with freshly chopped parsley or pea shoots
Lime Marmalade (v)

Time required: 2 hours, 45 minutes
Serves: 50


900g limes
1.8kg sugar
2.275l water


1. Put the limes and water in a pan, place the lid on and simmer for about 2 hours, to reduce the amount of liquid a little. Ideally use a lid with holes in it. I if you don’t have a lid with holes, remove the lid for second half of the cooking time
2. Take the limes out and let them cool. It doesn’t matter if some of them have begun to split, as long as they’re soft
3. Cut the limes into quarters. Scrape the pulp off the skin, then discard any pips or tough bits of pith
4. Cut the peel into shreds. The size and thickness you want is up to your own personal tastes
5. Put the pulp and peel back into the water and bring to the boil
6. Add the sugar, stirring so that it dissolves
7. Boil rapidly, making sure it doesn’t boil over. Don’t overload the pan: if needed you can always divide it between two
8. Sterilise the jars you are going to use by rinsing them with boiling water and then putting them in the oven to dry for about 15 minutes
9. Use a spoon to place a little of the boiling preserve from the pan on to a plate which has been chilled in the fridge. Let it cool then push it with your finger: if the marmalade has reached setting point, it will wrinkle
10. If the marmalade has reached the setting point, turn the heat off and let it stand for 15 minutes
11. Take the sterilised jars out of the oven and leave them to stand for 5 minutes before filling them with the marmalade
12. Ensure the rims of the leads are clean of marmalade and secure the lids

This amount makes about 2.4kgs of marmalade. It will keep for at least a year

Spiced Pumpkin Marmalade (v)
Time required: 3h
Serves: 30

900g Seville oranges
450g lemons
900g pumpkin
1.7l water
1.35kg sugar
2 cinnamon sticks
5cm fresh ginger, peeled & thinly sliced
¼ tsp ground nutmeg

1. Squeeze the oranges and lemons, and put the juice into a preserving pan. Remove the white membranes and pips and discard
2. Place these remnants of the oranges and lemons in a muslin bag. Add the spices to the bag, tie it and put in preserving pan
3. Thinly slice the orange and lemon peel, then place in the pan
4. Add the water, bring to the boil and simmer for 1 hour with the lid on
5. Remove the rind and the pips from the pumpkin, dice the flesh into small cubes and add to the pan
6. Simmer for a further 1 and a half hours
7. Remove the muslin bag and when it is cool enough squeeze the liquid into the pan.
8. Add the sugar, stirring, and bring back to the boil
9. Boil rapidly for about 15 minutes, stirring occasionally, until it reaches setting point
10. Use a spoon to place a little of the boiling preserve from the pan to plate chilled in the fridge. Let it cool then push it with your finger: if the marmalade has reached setting point, it will wrinkle
11. Remove from the heat and allow to rest for 15 minutes
12. Pour into sterilized jars and put the lids on when they are cool enough to handle

You can use 1 tsp ground cinnamon and 1 tsp ground ginger if you don’t have cinnamon sticks or fresh ginger
You can use sweet oranges if you can’t get Sevilles
You can buy lots of Sevilles when they are available in January and freeze them whole, so you’ve got a year round supply

Shrimp Etouffee
Inspired by their travels all over the world, Red Lodge offers guests a unique dining experience with large walnut tables, open fires and comfy sofas creating the perfect cosy atmosphere
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Time needed: 1 hour 10 minutes
Serves: 8

6 Tbsp unsalted butter 70g of all-purpose flour
200g chopped onion 350g chopped bell peppers
100g chopped celery 2 Tbsp minced garlic
1 can diced tomato 2 bay leaves
2 tsp salt ½ tsp cayenne pepper
2 Tbsp seasoning (recipe below) 1.1l prawn stock
1.35kg medium prawns (peeled and deveined) 3 Tbsp chopped parsley
Steamed white rice for serving 100g thinly sliced green onion tops

For the Cajun seasoning For the prawn stock

2 ½ Tbsp paprika 450g Prawn shells and heads
2 Tbsp salt 200g coarsely chopped yellow onions
2 Tbsp garlic powder 100g coarsely chopped carrots
1 Tbsp black pepper 3 smashed garlic cloves
1 Tbsp onion powder 1 bay leaf
1 Tbsp cayenne pepper 1 tsp black peppercorns
1 Tbsp dried oregano 1 tsp dried thyme
1 Tbsp dried thyme 2 tsp salt

1. To make the stock, rinse the prawn shells, then placw with the remaining ingredients in a heavy quart stockpot, and 4.5l water
2. Bring to the boil over a high heat, removing any foam that rises to the surface
3. Reduce heat to medium-low and simmer, uncovered for 45 minutes
4. Remove stock from the heat and strain through a fine-mesh sieve into a clean container, then cool completely
5. Melt the butter in a large Dutch oven over a medium heat, add the flour and stir continuously to make a roux. Stir the roux over a medium heat until the colour of peanut butter 5-7 minutes
6. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Then add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 Tbsp of the Cajun seasoning and add them to the pot, stirring to evenly distribute
7. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine
8. Serve immediately over steamed white rice and garnish with sliced green onion tops

Eggs Atchafalaya


Two eggs
One English muffin
1 Cajun smoked sausage
1 onion, diced
1 each of red, green & yellow pepper, diced
1 clove of finely chopped garlic
1 can plum tomatoes
1 Tbsp Italian seasoning
1 tsp Cayenne pepper (more if you like it hotter)
Chicken stock

1. In a medium sauce pan sauté the onions, peppers, garlic, cayenne and Italian seasoning, being careful not to allow the mixture to burn
2. Add the plum tomatoes and chicken stock, then simmer until thick, crushing the tomatoes as it cooks
3. Split and toast your muffin
4. Sauté the Cajun sausage in a small saucepan
5. Poach two eggs in water with a splash of white wine vinegar
6. To plate, place the Cajun sausage on top of the split muffins, top with the poached eggs and cover with your spicy tomato sauce