Maidment says: “It is thanks to brilliant Indian restaurant Dishoom that many Brits fell in love with black dal. Also known as dal makhani, It is traditionally made with urid black lentils, which require overnight soaking and plenty of boiling time. This is a speedy version using canned lentils and it is as characteristically indulgent and heart-warming as the original.”

Serves 3-4

Ingredients

• 1 onion
• 40g unsalted butter
• 2 garlic cloves, finely grated
• 1½ tsp finely grated fresh root ginger
• 1½ tsp garam masala
• 1 tsp mild chilli powder
• 60g tomato purée
• 1 tsp honey
• 400g can beluga lentils, drained and rinsed
• ½ 400g can red kidney beans, drained and rinsed
• ½ tsp salt
• 3 tbsp single cream, plus a splash more to serve
• a squeeze of lemon juice (optional)
• black pepper
• coriander leaves
• sliced chilli
• rice or bread

Method

Grate the onion on the coarse side of a box grater, stopping when you get to the root. Heat the butter in a large saucepan over a medium-high heat and fry the grated onion with a pinch of salt for 5 minutes. Add the garlic and ginger and fry for 2 minutes more.

Stir in the spices, cooking for a minute, then add the tomato purée. Cook, stirring constantly, for a couple of minutes until it darkens a little but making sure it doesn’t catch on the bottom of the pan.

Add 200ml water, the honey, lentils, kidney beans, salt and a good grind of black pepper. Simmer for 10 minutes, then stir in the cream. Season with more salt and a perhaps a squeeze of lemon juice if needed. Serve with a splash more cream, some coriander leaves and sliced fresh chilli if liked. Steamed rice and naan or chapatis are great too.

Cook’s tip

Grating an onion on a box grater is a great way to get a pulpy texture (a bit like you would achieve in a food processor). I also like to prepare onions in this way to add to minced meat for meatballs and koftes.

Pulse swap

Use puy or brown lentils instead of beluga.

Maidment says: “This is chilli con carne’s lighter cousin and the perfect way to use up leftover chicken from a roast; although I’ll often to pick up a rotisserie chicken on the way home just to make this.”

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, finely chopped
• 2 green or jalapeño chillies, 1 finely chopped and 1 sliced (deseeded if liked)
• large handful of coriander, stalks finely chopped and leaves to garnish
• 1¼ tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne pepper
• 1 x 400g can cannellini beans, drained and rinsed
• 350ml chicken stock
• juice of 1 lime
• 400g shredded, cooked chicken
• 4–5 tbsp soured cream
• sliced avocado
• grated Cheddar
• tortilla chips

Method

Heat the oil in a large sauté or frying pan over a medium-high heat. Fry the onion and garlic with a pinch of salt for about 8–10 minutes until soft and turning golden. Add the chopped chilli, chopped coriander stalks and spices and fry for 2 minutes more.

Stir the beans into the pan, then add the stock and simmer for 4–5 minutes until reduced by half. Stir in the juice of ½ lime and the shredded chicken, then stir in the soured cream. Taste, season with salt and lime juice as needed, then simmer for a minute more.

To serve, pile into bowls (with or without rice) and top with the sliced chilli, coriander leaves, sliced avocado and grated Cheddar. Serve with tortillas chips on the side.

Cook’s tip

If you have chicken skin that needs using up (from leftovers or a rotisserie chicken), shred it and fry with the onions for extra flavour.

Pulse swap

Any white bean (such as butter or haricot) would work in this recipe, or you could use kidney beans or even black eyed beans.

Maidment says: “This makes an elegant, quick supper for two. I love the colourful stalks of rainbow chard, but you could use any leafy greens here.”

Serves 2

Ingredients

• 2 x 120g skinless firm white fish fillets (hake, cod or pollock)
• 2 tbsp olive oil
• 1 onion, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 4 anchovies, finely chopped (optional)
• 200g rainbow chard, leaves and stalks separated
• 150ml white wine
• 100ml chicken, vegetable or fish stock
• 400g can butter beans, drained (reserving the liquid, see below)
• 100ml of the bean liquid (see cook’s tip)
• 3 tbsp double cream
• juice of ½ lemon
• salt
• handful of dill leaves, to garnish

Method

Take the fish out the fridge and season lightly with salt; set aside.

Meanwhile, heat the oil over a medium-high heat in a large frying or sauté pan for which you have a lid. Fry the onion, garlic and anchovies (if using) with a good pinch of salt, stirring regularly, for 3–4 minutes until starting to soften.

Cut the chard stalks into 4cm lengths and add to the pan, frying for another 3–4 minutes. Add the wine and simmer until reduced by half, then add the stock and again reduce the liquid by half.

Add the beans and bean liquid and the cream, then shred the chard leaves and add them to the pan. Bring to a very gentle simmer, then nestle in the fish fillets. Squeeze over the lemon juice, cover the pan with a lid and cook gently for 8 minutes, or until the fish is cooked through.

Scatter over the dill, divide between shallow bowls and serve.

Cook’s tip

Ideally use beans that are canned or jarred in water only (with no salt or preservatives), or reserve some of the cooking liquid if cooking from dried.

Pulse swap

Cannellini, haricot or black eyed beans would be great here.