• ½ cup dried red lentils (rinsed)
• 1 litre of chicken stock
• 400 g tin of tomatoes
• 2 bay leaves
• 3 cloves of garlic (crushed)
• 1/3 cup mild Indian curry paste
• 2 carrots
• 2 potatoes
• 1 stalk of celery

Combine the lentils, chopped vegetables and other ingredients in the crock pot and cook on low for about 6 hours. Season to taste and garnish with a spoonful of Greek yoghurt and some chopped coriander. Serves 4.

• 2 eggs – yolks and whites separated
• ½ c milk
• ½ c wholemeal flour
• ¼ c plain flour
• 1 tsp baking powder
• ½ tsp salt
• ½ c whole kernel corn (drained)

Whisk the egg yolks in a bowl with the milk, then gradually mix in the flours, baking powder and salt until you have a smooth batter. Stir in the sweet corn. Cover and refrigerate for 20 mins. Beat the egg whites until stiff and fold them into the batter with a metal spoon.

Cook small spoonful’s of batter in a heated non-stick pan until they are golden on each side and cooked through.

Mix an avocado in a food processor with salt, pepper, lime juice and a few drops of tabasco sauce until smooth. Put a dollop of this of the top of each blini and garnish with crispy bacon, smoked salmon or your favourite toppings. Garnish with a coriander or parsley leaf.