After the culinary debauchery of Xmas, you're probably  looking for something fast, easy, economical and healthy. It's time you got to know the humble lentil. Its versatility will make it a staple of your kitchen.

These humble legumes are packed with fiber, protein and iron. They are filling, comforting and fat free. They come in various forms from red to black to green to brown. I use the small red ones and larger brown ones the most though my favorites are probably the French puy lentils; they're considered the caviar of the family.

Soups and stews are an obvious choice for sure but they make great vegetarian burgers and roasts and are a good alternative to ground beef in cottage pie. I also love them as a salad. Many's the evening I have arrived home a little late and lentils have saved my bacon. After a flurry of initial prep that I often do after putting the baby somewhere and feeding the cat, I can sigh with relief as they bubble happily on the stove and I can get changed, play with the baby and watch some news. Dinner will be ready in about twenty minutes.

This curry is rich and satisfying. By all means add some of your favorite vegetables to bulk it up. 

2 tablespoons of canola oil
14 oz 1 can of coconut milk
14 oz Dried Red lentil (basically fill the empty coconut milk can with the lentils)
14 oz of chicken or vegetable stock
1 onion finely chopped
1 inch of ginger minced
2 cloves of garlic minced
1 tablespoon of curry paste (I like Patak's mild)
1 teaspoon of turmeric

• Heat the oil in a large pot
• Fry the onion, ginger and garlic over a medium heat until the onion is soft
• Add the other ingredients, mix well 
• Cook until the lentils are tender
• Add salt to taste

This risotto tastes a bit like a savory rice pudding. Since finding brown Jasmine rice, we have pretty much abandoned white rice. Except for this dish. It is easy, quick and comforting and I don’t mess with a good thing.
The original recipe was given to me by secretary of the language school I worked at in Italy. I was complaining that I was bored with my own food and wanted something new but not fussy to make. I remember her explaining this rice dish to me in the simplest way possible since my Italian was not good. ‘Riso, uovo, mozzarella, burro, basta.’ It was almost a poem and the resulting dish was too. I then added the lemon and cabbage which I think horrified her. Sorry Ester!
Serves 2 at least
Two cups of Arborio rice
Half the head of small white cabbage, shredded thinly
2 eggs beaten
A ball of mozzarella pulled into small pieces (makes about a cup)
Two tablespoons of butter
The juice of half a large lemon
Salt and pepper

• Cook the rice in four cups of water until almost cooked through but still a little crunchy (about 10 minutes, though different brands of rice can vary in cooking time)
• Add your cabbage and cook until cabbage and rice is tender
• Remove the rice from the heat and quickly add the egg, cheese and butter
• Beat until smooth and creamy and stringy and luscious
• Add lemon, salt and pepper, stir and serve.

Polpette are meatballs and polpettone is meatloaf. 

The second year I lived in Foggia a middle-aged woman attended one of my EFL classes. She twitched and blinked like a sparrow and every time I spoke to her in English she would giggle nervously: 'Che dice - what did she say?'  She once pinched my cheek when leaving class, so I was not an immediate fan since I resent unsolicited physical contact. Over time though, she became a friend -  possibly because she lent a tirelessly sympathetic ear to me when I broke up with my boyfriend. She also cooked incredible food. She had a propensity for oversharing and adopting stray dogs that would pee ungratefully all over her gorgeous apartment. Thinking back it was a not a healthy friendship, based on co-dependency and a transaction her food for my company. Her polpette bianche were a particular favorite. This recipe is the same as those polpette but I choose to cook it as a meatloaf since it saves time and the big slabs are more gratifying.

The loaf is part steamed in wine. That and the addition of the milk-soaked breadcrumbs make for a luscious and moist loaf. Leaving it to stand before serving means the juices will seep back into the meat without it losing its shape.  

Serves 4
For the load itself:
1 pound ground pork
1 pound ground beef
1 egg
1/4 cup white breadcrumbs soaked in milk to form a thick porridge
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh sage, finely chopped
1/4 cup Parmesan cheese, finely shredded
1 large slice of mortadella or ham, finely chopped
1/2 tsp each of salt and pepper
Pre-heat the oven to 400 F

• Put all the above ingredients into a large mixing bowl
  
• Remove any rings or bracelets, plunge you hands into the mixture and squelch through your hands until well-amalgamated. You could also use a wooden spoon but you won't get the same even mixing.
  

For cooking the loaf:
1 tbsp butter
1 small glass of wine
1 loaf tin/dish
foil

• Use the butter do grease your loaf tin/dish and enough foil to cover the top
  
• Put your meatloaf mixture into the tin and press in to be even
  
• Pour the wine over the loaf
  
• Cover with foil
  
• Bake for about 45 minutes
• Leave to stand for 10 minutes
• Remove foil and carefully remove the loaf to a warm plate
• Pour the juices into a small pan or put your tin directly onto a burner if heat-resistant
• Reduce the juices until you have a thickish gravy
• Slice the loaf and plate up
• Drizzle over the gravy