lentil ragu with cauliflower mash

Serves 4

Poppy cooks...

1. The day before you make this dish, soak
   1/2 cup puy lentils in
   filtered water.
   
   
2. Add to a pan
   onion, finely diced,
   carrot, finely diced,
   celery stick, finely diced,
   2 garlic cloves, minced,
   2 sprigs thyme,
   sprig rosemary,
   bay leaf with
   olive oil on medium heat.
   
   
3. Once the onion is translucent, add drained lentils and
   3 tablespoons tomato paste, cooking for 10 minutes.
   
   
4. Add
   tin crushed tomato,
   1.5 cups filtered water,
   1/2 teaspoon celtic sea salt,
   cracked black pepper, to taste,
   1/4 teaspoon nutmeg,
   pinch of cinnamon, turning heat down and simmering (if ragu looks dry, add more filtered water at any point).
   
   
5. In a large pot, saute
   2 garlic cloves, sliced in
   3 tablespoons olive oil and
   sprig thyme.
   
   
6. Add
   cauliflower, cut into small florets coating in oil for 5 minutes then add
   1/2 cup filtered water and put a lid on pot until cauliflower is soft (add more filtered water if needed at any point).
   
   
7. Add
   1 teaspoon balsamic vinegar to ragu and stir.
   
   
8. Put cauliflower in thermomix with
   1/2 teaspoon celtic sea salt and blend on speed 5, scraping bowl down and mixing as necessary to get an even consistency.
   
   
9. Serve
   handful rocket onto each plate, cauliflower mash next to that, then spoon ragu on top, and finish with
   flax seed oil, drizzled and
   cracked black pepper.

kedgeree

Serves 6

Poppy cooks...

1. Soak
   1 cup puy lentils for at least an hour, then drain.
   
   
2. In a saucepan, boil
   4 eggs with
   2 fillets salmon in a steamer insert above. Once the salmon is cooked through, flake; and once the eggs are cooked, cut into quarters; then set all aside.
   
   
3. Saute
   2 onions, sliced to your desired level of caramelisation, then set aside.
   
   
4. Melt
   2 tablespoons coconut oil in a large pan, then add
   1.5 cups basmati rice, lentils,
   2 bay leaves,
   4 garlic cloves, minced,
   knob of ginger, grated,
   sprinkle of chilli powder to your liking,
   1 teaspoon ground turmeric,
   2 teaspoons ground cumin,
   2 teaspoons ground coriander and stir until fragrant.
   
   
5. Add
   3 cups filtered water and bring to the boil then reduce heat to low and cover, cooking until the rice and lentils are done.
   
   
6. Stir through
   bag spinach, then add fish, eggs, onions and
   bunch parsley, chopped.
   
   
7. Serve with a
   wedge of lemon.