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Yogi Pie

I has been a funny old week and to be honest I am glad that its Friday. The last two and a half years have been full of upheaval for us as a couple. We finished a project in Germany and were set to move back to London when we were informed that Alex would need to spend at least 7 months of the year in Germany. I moved to London and Alex visited. A few months in and I was in Germany for the weekend when we found out I was pregnant after years of trying. We went to bed overwhelmed with joy but the next morning I had to be at the airport. A week after announcing that I was pregnant we realized that we couldn’t spend 7 months apart each year with a new born and that would mean giving up my beloved London and us all moving together to a new city in Germany. We planned all this whilst on holiday in LA. We also got married whilst we were there. We flew back together and then alex flew back to Germany the next day. Those weeks in LA was the longest period that we had together whilst I was pregnant. We picked a flat in a city we didn’t know from separate countries. We met in Munich for one weekend in order to find a doctor willing to deliver the baby (you have to book early in Germany) and to secure a hospital place. I got here 6 weeks before the baby arrived (2 weeks late) and we have been a family here ever since.

The thing is though, we miss London and yet we daren’t say it. To the outside world we have all that we could ever hope for. We have the most amazing daughter, we are healthy and we are financially stable. But life is about connections. Its walking down streets that make you look up from your phone and smile. Its customs and traditions that you understand, that you recognize. It is a way of life.It is the white van driver that waves you across the road and the corner shop that lets you pay tomorrow. Life is fuller with your tribe and your community. I miss my city. I miss the city that made me who I am. I miss my family and my friends and most of all I miss that they don’t see the baby every week. But most of all I miss my husband. He isn’t the same here. Not as happy, not as inspired, not as relaxed. I miss his jokes and his cheekiness, I miss his drive and his selflessness. We never thought it possible but he misses London more than I do.

This week was a week when he felt it and there was nothing much I could do except hug him and watch from the sidelines. I think its time to book a little trip, to have a day or too eating sushi, walking the streets of soho and showing the baby our favorite haunts. But for today I will make this yogi pie, because nothing seems more British than a pie. This yogi pie follows the same base as a cottage or shepherds pie but replaces meat for lentils. I used cooked red lentils but you could use any colour or a mix of all. If your little one is just starting out on food, then simply puree the veggies and lentils and then serve with a little spoon of mashed potato. This is warm, autumn food. Serve with a green salad tossed with vinaigrette and a side of love. Happy weekend x

Ingredients (serves 4)
4 large mashing potatoes
1 tbsp milk
1 large tin red lentils drained (400g)
1 onion finely chopped
1 carrot finely chopped
1 courgette
1/2 yellow pepper finely chopped
1/2 red pepper finely chopped
1 tbsp oil
1 tsp grated ginger
2 tomatoes
1 tsp tumeric

Method
Peel the potatoes, cut into chunks and boil until soft
Preheat the oven to 180C
Whilst the potatoes are boiling, heat the oil in a large frying pan and add in the onion, carrots and courgette
Allow the vegetables to soften and then add in the ginger, peppers and tumeric
Cook for a few minutes and then add in the chopped tomatoes and the lentils
Cook for another few minutes and then transfer to a baking safe dish
Take the cooked potatoes, add in some milk and mash till smooth
Top the lentil mix with the potatoes leaving peaks
Sprinkle on some cheese if you fancy and then bake for 25mins

Family friendly ratatouille

Ratatouille makes me think of my mum, and to be honest I’m not even sure why. I don’t think she made it much, as she isn’t a fan of tomatoes, but somehow thoughts of her are wrapped up in this dish.

It’s strange how evocative food can be, how a taste can transport you. Pistachio icecream takes me to France. To waiting in the supermarket laundrette for another load to be done. The laundrettes were always glass boxes, heated by the summer sun & the driers on full pelt. Pre smart phone days, there were few entertainment options whilst you waited for the weekly wash other than a game of uno & a tub of icecream.

Cinnamon and cardamom will always take me straight to Oslo. To bakeries & snowy days. To Sunday afternoons when we would “go for a run out” in the car, a flask of coffee and some buns packed to keep us going (probably alongside the snow shovel & the thermal blankets…just in case).

To be honest I’m not sure where ratatouille fits in. Maybe it makes me think of France, maybe it’s because the smell of freshly picked tomatoes is one of my absolute favourite smells. Maybe we did eat it a lot growing up but I have forgotten. Either way, this was the perfect meal to share with the baby today as we woke up to the arrival of autumn here in Munich. It is seriously chilly. Nippy hands, rosy cheeks, thick jumper chilly. Ratatouille is warming, comfort food. Perfect as the evenings get longer, and perfect for the end of season tomatoes.

This recipe is a simple one. The best usually are. Serve with doorsteps of crusty bread or another grain. Puree or mash if needed for the little ones. Dish up, snuggle up and enjoy.

Ingredients (serves 4)
6 large ripe tomatoes chopped

1 large courgette cubed

1 aubergine cubed

1 red pepper cubed

2 tsp herbs de Provence

3 tbsp rapeseed oil

1 shallot

Method
Finely chop the shallot and add to a large pan with the oil and herbs

Gently soften and then add in the aubergine

Cook the aubergine for 4 mins and then add in all the other vegetables

Stir well and cook on a medium heat until the tomatoes begin to break down

Turn down the heat, cover and allow to cook on a low heat for 25-35 minutes until all the vegetables are soft and well cooked

Serve and enjoy