Whole spice, crispy onion and lentil rice

SERVES 4

200g puy lentils, washed 200ml chicken or vegetable stock

1 black cardamom pod ½tsp grated nutmeg

1cm cinnamon stick 2 cloves

½tsp ground turmeric

1cm piece ginger, peeled and finely grated

½tbsp ghee or butter

¼tsp salt (optional) 1 quantity simple plain rice (see recipe, right)

To serve

1 quantity crispy ginger, onion and garlic (see recipe, right) 4-5 coriander sprigs, torn

In a medium saucepan with a lid, mix together the puy lentils, stock, black cardamom, nutmeg, cinnamon stick, cloves and turmeric and bring to the boil. Gently stir once then cover with a lid and reduce the heat to low.

Simmer for 20-25 minutes until the lentils are al dente. Once cooked, stir in the grated ginger and ghee or butter and salt (if using) then mix together gently with the cooked rice.

Garnish with crispy ginger, onion and garlic and the coriander.