Recently I have been very confused. The weather is a nightmare. We have been having a lot of that sort of rain that doesn’t really fall from the sky but just hangs there, midair. There is a real predicament about umbrella usage in this type of weather. No one wants to be the idiot with an umbrella up when it’s not raining but equally you don’t want to walk around holding an umbrella but not using it. My walk to work the other morning was farcical, umbrella up, umbrella down, my arms were knackered by the time I got there. There is a constant worry about what to wear, whenever you I go out the weather decides to change entirely about 30 seconds after I have left the house!
Equally baffling is the question of what to eat in this sot of weather. Thunder storms conjure up images of stews or jacket potatoes but guaranteed as soon as you start cooking the sun will come up and you’ll fancy a salad and a glass of wine. This recipe is my solution to confusing British weather, it is both warming and light and requires very little effort.
I usually make this dish with Butternut Squash but this time I decided to mix it up a bit and use a sweet potato. This is so much easier as one sweet potato is the perfect size for one. I also chose it because sweet potatoes seem to be very fash at the moment, they are everywhere as chips alongside that other food fad du jour, the burger. Also, sometimes when I make this I mix the lentils with some salad leaves to give it more body. This is not necessary, the salad is entirely delicious on its own. Continue reading