Spiced carrot and lentil soup(Better version)

Ingredients

2 tsp cumin seeds/ 1 tsp cumin powder

pinch chilli flakes/ 1 1/2 tsp blend chilli

2 tbsp olive oil

600g carrots, washed and coarsely grated 

3 potatoes

140g split red lentils

1l hot beef stock (from 2 cubes)

500g beef

125ml milk

plain yogurt and naan bread, to serve

Method

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. 
2. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. 
3. Simmer for 15 mins until the lentils have swollen and softened.
4. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). 
5. Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

tweak from: http://www.bbcgoodfood.com/recipes/2089/spiced-carrot-and-lentil-soup

Roast Chicken

4.5-5lb Chicken

1. Put half stuffing under skin over breast by loosening skin from neck end.
2. Secure neck skin to keep stuffing in place- but leaver room for stuffing to expand.
3. Put other half in cavity (make sure cavity is properly cleaned out)
4. Make sure skin is dry then smear with 3oz butter. Season with salt and pepper
5. Lay chicken on its back in a roasting tin. Roast at 190C for 20 mins per pound (stuffed weight)+ an extra 20 mins if required.
6. Every 20mins baste with buttery juices to keep it moist.
7. Increase to 220C for the last 20mins to crisp the skin.

Bread and cranberry sauce

Bread sauce

1. Heat 1 pint of milk with 1 small onion thickly sliced. 
2. 1 stick of celery chopped, 1 carrot sliced, 6 cloves, 6 black peppercorns and 2 bay leaves and leave for flavours to develop. 
3. Strains pn 4oz fresh breadcrumbs, cook gently for 15 minutes. 
4. Add double cream, butter and salt to taste.

Cranberry sauce

1. Simmer a 205g jar cranberry sauce with 4oz cranberries and juice half an orange for 15 mins until tender.