#61 - Lentil and Mushroom Dauphinoise Bake + Sardine, Harissa and Pine Nut Pasta
Hello Feeder gang!
This week, I’m continuing in my January tradition of giving you nourishing comfort food packed with good stuff. This week sees the return of the Feeling Myshelf series, where I use store cupboard ingredients to make a spicy Sardine, Harissa and Pine Nut Pasta.
You’ll also get a really hearty, warming main, perfect for if you’ve got veggie mates coming round this winter - my Lentil and Mushroom Dauphinoise Bake. This one is for the paid subscribers, so if you’d like to get involved, please consider upgrading your subscription. You get at least one extra recipe every week, as well as my recommendations and competitions.
Speaking of, this week we’ve also got the latest installment of my January Self-Care Competitions.
Enjoy!
Sophie x
In the next instalment of my January Self-Care Giveaways series, where I’m giving you the chance to win some goodies to make you feel good from some of my favourite independent brands to help make your January less crap, we have a really gorgeous treat from Olverum.
Olverum are a boutique beauty company who make beautiful bath and body products, whether that be bath oil, moisturisers or hand soaps. The range smells absolutely phenomenal, and adds a touch of luxury to your day when you use the products to unwind in the evening. All the products are vegan and cruelty free, and use sustainably sourced ingredients in their creation.
This week, Olverum are very kindly giving you the opportunity to win the Unwind & Indulge Set (RRP £100), which is the ultimate bath and bedtime kit. It includes the Olverum Bath Oil, which I’ve been using for months now and smells HEAVENLY, as well as the Dry Body Oil and the Restful Sleep Pillow Mist.
In order to entire the competition*, all you have to do is:
Become a paid subscriber to Feeder (if you already are, then you are covered!)
Follow them on Instagram.
Subscribe to their newsletter database (you can do this if you scroll down to the bottom of the web page).
You’ll also win* one signed copy of my book Tucking In (you just have to be a paid subscriber). For this week’s draw, you have until 11am on 28th January to enter, when a winner will be randomly selected.
*This competition is for UK residents only.
The Recipes
Sardine, Harissa and Pine Nut Pasta
Serves 2
1 onion
35g pine nuts
95g tin of sardines
1 tbsp harissa pasta
200g spaghetti (or the long pasta shape of your choosing)
a handful of fresh parsley
a good grating of parmesan, to serve (optional)
salt and olive oil
Peel and finely slice your onion.
Heat a large saute pan over a medium heat. Tip in your pine nuts, and toast them for a few minutes until they are golden. Tip out of the pan and set aside until later.
To the same pan, add 3 tbsp olive oil. Tip in your onion, and cook it for about 20 minutes over a medium heat, until it has fully softened and caramelised a bit.
Cook your pasta in boiling salted water until it is al dente.
Add your harissa paste to the onion pan, then remove your sardines from their oil, and add these in there too. Break them up a little with your spoon.
Add your pasta to the sauce pan, along with a splash of pasta water, and mix it with tongs until the sauce coats the pasta. Finely chop your parsley and add this to the pan, along with your pine nuts, then mix and season to taste with salt and pepper.
Serve it up with parmesan, if you like.
Lentil and Mushroom Dauphinoise Bake
A wintery stew served with dauphinoise potatoes is an excellent combo, and this dish combines the two to give you a creamy potato topped bake (I won’t call it a pie, I don’t want to insult the purists).
It is great with a beef stew, a lamb stew (like this one here) or even ratatouille, but this red wine rich lentil situation is a nice January solution - it’s packed with veg and fibre, but doesn’t compromise on comfort at all.
When I make a dauphinoise, I like to simmer the slices of potato in the cream mixture for a bit first. Why, you may ask? Well, it gets them mostly cooked so you don’t have to bake it for nearly as long, and releases starch into the liquid which helps to thicken up the sauce.
Serves 6