Forksticks

100 g Leg Ham (the good quality you can afford; chopped finely)
200 g Toor Dal (pigeon split pea, washed)
1/2 Pumpkin (skinned, chopped)
1 Onion (chopped)
2 Zucchini (chopped)
2 Fresh Green Chilli (chopped)
1 bunch Coriander (chopped)
1/2 T Minced Ginger

1 t Fennel Seeds
1 t Cummin Seeds
1 t Coriander Seeds
1 t Kashimiri Chilli Powder (or use paprika if you don't want to have the heat)

1. Heat 1T of oil in a pot, throw in the onion, ham and spices (use a mortar and pestle, slightly break the seeds) & ginger, sauté till the onion is soften
2. Add toor dal, pumpkin and water to submerge all. Cooked till the peas are soften in the centre.
3. Then add the coriander, zucchini, green chilli in, simmer for 10 min.
Serve with pita bread, crust bun.

What you need:

2 to 3 Fennel (trimmed and chopped)
1.5 kg Chicken
1 Onion
4 cloves Garlic
3 sticks Celery
1T Black Peppercorns
1T White Peppercorns
3 Bay Leaves
Water
1t Fennel seeds
1T tomato purée
400g Orzo (Risoni)
1 bunch Flat-leave Parsley (chopped)

To serve:
2T flat-leave parsley
1T Harissa
Extra virgin olive oil
Bread roll

Place all stock ingredients (except half of the fennel, fennel seeds, tomato purée, Orzo till later) into a saucepan, submerged all under water. Bring to boil and skim any foam. Simmer for 2 hours.

Remove from the heat. Strain the stock into another saucepan; and remove bones and skin of the chicken, put the meat back to the stock.

Add the other half of fennel(sliced finely) tomato purée, fennel seeds, Orzo into the stock. Simmer till Orzo is cooked.

Served with parsley, harrisa sprinkled on top with a bread roll.

Different pulses can be used, such as chickpeas, broad beans.

I always have lentils in the pantry, thus it's used in this soup. It's a hearty soup for those who want a healthier high fibre low fat and gluten free diet.

Ingredients:
Extra virgin olive oil 2T
Onions 2 (chopped finely)
Garlic 2 cloves (chopped finely)
Celery 2 stalks (trimmed and finely chopped)
Carrots 2 (chopped finely)
Continental parsley 1T (finely chopped)
Leg of lamb 500g (cut into 1cm pieces)
Ground cumin 1T
Ground turmeric 2T
Ground Cinnamon 1T
Bay leaves 2
Tomato puree 1T
Vegetable stock 1L
Chopped Tomato 400g can
Lentils 300g
Salt
Black pepper

*Slow Cooker is great for this soup

Heat olive oil in a large stockpot & sauté the onion, garlic, celery, carrot, and parsley until soften.
Add the lamb and brown, for 5 min.
Add all the spices in, mix well.
Pour stock an bring it to the boil. Then simmer for 1.5 hrs or until the meat is tender.

Add the tomatoes and lentils, cook for another 30 min, keep an eye out for more water if it becomes too thick. Depends to what pulses you use, the amout of water varies.

Season with salt and pepper.

I like to enjoy it with rye bread or sourdough.

In the picture I sprinkle some of the leftover coriander I already have in the fridge to serve, though it's not necessary at all.
Also any veggies from the pantry can be utilized, like I had only one button mushroom left and it got thrown in too.

500g minced pork
1 egg
1 T cornstarch
1 T minced fresh ginger root
1 T soy sauce
1 T sugar
2 t sesame oil
2 T shallots, white parts only, chopped finely
2 T water chestnut (from the can), diced
1 bunch Wong-Bok (napa cabbage), cored and cut into chunks
1 Litre chicken stock
1 bunch corriander, roughly chopped for serving

Pre-fry dipping sauce:
3 T soy sauce
2 t sugar

Directions:
1. Mix all dry ingredients together (pork, ginger, shallots, water chestnut, sugar). Then add soy sauce, sesame oil, egg, cornstarch.
2. Pour chicken stock and water in to a deep soup pot. Put half amount of the cabbage into the soup till its boiled and turn it on to low heat.
3. Shape the meat mix into 5 cm meat balls (or any desirable sizes). Throw them around a bit between your hands like you do when making hamburgers to tenderise the meat.
Heat up a separate fry pan with a bit of oil, coat the meat balls with Pre-fry dipping sauce, and fry the meat balls one by one.
4. Simply seal the meatballs till it’s 20% cooked. Then transfer the meatballs to the boiled soup stock. When all the meatballs are in the pot, cover them with the rest of the cabbage.
5. Put a lid on the soup pot, leave a bit of breathing gap only.
6. When the meatballs & cabbage are fully cooked, approx. 20 min. Serve them with corrianders.

It is a soup version thus it’s really good with vermicelli or noodle.