Beetroot One Pot

It was 3 March 2018. It was meant to be Springtime but the area was festooned with snow. It was a complete whiteout. The temperature had cracked my hands but my mood was good despite the recent loss of the bloke that I'm named after and one my true inspirations. In cold weather like this it's great to cook one pot recipes to warm you through.

The dish I cooked proved to be one that was rich, fiery and filling despite containing no meat. However it did contain lots of Pui Lentils that proved to have plenty of protein of the type that was needed to give me my energy.

On the player was another Rolling Stones record in the shape of their underrated 1973 cracker "Goats Head Soup". The album is best known for hit ballad "Angie" but the strongest tracks include the wah-wah powered "Heartbreaker", the appropriate for the time of year "Winter" and the sensual "Coming Down Again".

The ingredients for this recipe were as follows:

Four medium-sized Beetroot, topped, tailed, peeled and cubed
One Spunta Potato, peeled and cubed.
Eight ounces of Pui Lentils
One pint of Cider.
Half a pint of Chicken Stock
One teaspoon of Ground Ginger
Half a teaspoon of Black Pepper.
One teaspoon of dried Chilis
One teaspoon of Chili Powder.

The method to make this one was as follows:

1. Sweat the Beetroot, Potatoes, Spices, Lentils in the Cider in Olive Oil on the hob in a Le Cresceut for  thirty- five minutes until the Cider has almost been absorbed. Be sure to stir the contents of the Le Cresceut regularly to stop the ingredients from sticking and burning.

2. Add the Chicken Stock and simmer on the hob for another thirty-five minutes stirring regularly and making sure that the ingredients don't stick to the bottom of the dish.

Once the Potatoes and Beetroot could be cut with the side of plastic spoon the dish was ready to serve.

It proved to be a rich and flavoursome dish with a fiery aftertaste thanks to the Chili Ingredients.

Afterglow- the Beetroot makes this tasty and substantial dish shine brightly.