Spicy Lentil and Chicken Liver Skewers

Serves 6 For the spicy lentils 2 onions, chopped Cooking oil for frying 1 tsp cumin seeds 1 tsp coriander seeds 2 garlic cloves, crushed 2 celery sticks, sliced 3 carrots, scraped and grated ½ tsp cayenne pepper 250 g Crossbow brown or black lentils, rinsed 1 X 410 g can chopped tomatoes Pinch of sugar 2 cups water Salt and pepper to taste Fry the onions in a saucepan until softened, add the cumin, coriander, garlic and cayenne pepper. Cook and stir for a minute. Add the celery and carrots and cook 3 minutes, stirring to prevent catching.

Add the tomato, lentils and the water. Bring to the boil, cook with the lid tilted till the lentils are soft, but still keep their form and the liquid is absorbed.

Add sugar, salt and pepper. Serve with chicken skewers. For the chicken liver skewers 500 g chicken livers, trimmed Salt and pepper 4 tbs chilli oil (or mix sunflower oil with BBQ spices or peri-peri spice) 2 tbs tomato sauce 1 garlic clove, crushed 1 large onion, cut in chunks If using wooden skewers, soak in water for 15 minutes.

Season the chicken livers with salt and pepper.

Combine the chilli oil, tomato sauce and garlic, and marinate the chicken livers in the spicy oil for 15 minutes.

Thread the chicken livers and onion on to metal or wooden skewers, not too tightly.

Grill the skewers over moderate heat until cooked and slightly charred round the edges.

Serve with spicy lentils.