Spiced Red Lentil Wholemeal Bread

I created this recipe as an attempt to mix up a classic bread recipe. The addition of lentils to the recipe gives the bread more body while the spices add taste to the bread without being overpowering. This bread would be a good accompaniment to a casseole or stew if the slices were cut thick.

300g wholemeal flour
150g plain flour
200g lentils
1tsp salt
1tsp cumin seeds, ground
1tsp coriander seeds, ground
2tsp yeast
200ml water, from cooking the lentils
1/2 tsp sugar


Step 1
Bring to the boil a saucepan full of water, and reduce to a simmer and add the lentils. Simmer for 30 minutes then drain the lentils while keeping the water. Allow the reserved water to cool till warm to the touch, then add the yeast and sugar. Mix well and cover with cling film, then leave for 10 minutes.

Step 2
In a large bowl mix the flours, salt, ground cumin and ground coriander. Add to the bowl the lentils and the yeast mixture and mix to a smooth dough. Turn out the dough onto a lightly floured surface and knead for 5-10 minutes. Return to the bowl and cover with lightly oiled cling film and place in a warm place until doubled in size.

Step 3
Turn out the risen dough onto a lightly floured surface and knead the dough and roll to fit into a floured bread tin. Cover with lightly oiled cling film and leave to rise for 30-40 minutes in a warm place. Once risen lightly score the top of the dough to aid with expansion, and put the bread in a pre-heated oven (180°c) for 40 minutes.

Spiced Gammon

A good bit of ham is really nice, and can last you a few meals if you plan sensibly. The joint I'm making will be going into a roast, with a cous cous salad, and into a soup. Even then there should be more left over for sandwiches and wraps.


1 gammon joint
1 tbsp fennel seeds
2 tsp black peppercorns
1 tsp cumin
1 1/2 tbsp coriander seeds
1 tbsp olive oil
 8-10 cloves
1 clove garlic, roughly chopped


Step 1
Using a pestle and mortar grind up the fennel, peppercorns, cumin, cloves, and coriander. Once as fine as you can manage add the olive oil and mix well, smear the gammon joint well with the paste, and put the joint into a preheated oven at 240°C for 30 minutes.

Step 2
Remove the joint from the oven, and allow to cool slightly. Using a sharp knife, score the top of the joint and put the chopped garlic in the cuts and rub the rest of the paste into the cuts before returning to the oven for 1 hour, testing the joint by inserting a skewer to the centre of the joint to test if the juices run clear.

Step 3
Cover the gammon and leave to stand for 20-30 minutes to allow for the juices to settle. Then carve and enjoy.



This mkes an exceedingly tasty piece of gammon. Adding herbs and spices to meats enriches the flavour, and lets you try out different things with the meat. A large joint will take longer to cook, while a small one will take less time. This goes very well with the roasted garlic and rosemary potatoes and fries egg.

Gammon with the Garlic and rosemary potatoes, fried egg and peas and sweetcorn