Recipes Smoky lentil and broccoli stem tacos Serves 4 Ingredients 2 tbsp olive oil red onion, thinly sliced 1 large broccoli stem, grated (or use a food processor if that s easier) 1 x 400g tin green lentils, rinsed 2 garlic cloves, finely chopped 4 sundried tomatoes, roughly chopped 1 tbsp tomato pure 1 tbsp soy sauce or tamari 1 tsp smoked paprika 1 tsp ground cumin 1 tbsp nutritional yeast tsp black pepper Crispy smashed potatoes with spicy lemon mayo Serves 2 Ingredients 20 new potatoes, unpeeled 1 tbsp extra-virgin olive oil 1 tbsp tomato pure Zest and juice of lemon Generous pinch of salt tsp black pepper 4 tbsp mayo 1 tsp smoked paprika tsp chilli powder To serve 2 tbsp roughly chopped fresh dill 2 tbsp roughly chopped fresh chives Method 1 Preheat the oven to 200C/180C fan/gas 6. 2 Bring a large pan of salted water to the boil, add the potatoes and cook for 10-15 minutes, until they are just soft enough that you can poke a fork into them, then drain. 3 Meanwhile, whisk the olive oil, tomato pure, lemon zest, salt and pepper until smooth. 4 Gently press the potatoes with the base of an empty jam jar until the skin breaks, then place them on a large baking sheet. Brush each potato with the oil and tomato mixture and bake for 20 minutes, or until golden and the edges are crispy, rotating the baking sheet after about 10 minutes. 5 To a small bowl or jar, add the mayo, smoked paprika, chilli powder and lemon juice, and stir or shake for a few seconds until smooth and combined. 6 Put the crispy potatoes on a serving platter and top with a few dollops of spicy lemon mayo, some pickled red onion and fresh herbs. To serve 8-12 corn or flour tortillas, warmed, freshly chopped coriander and basil, cucumber, lime wedges Method 1 Heat the oil in a large frying pan over a medium heat and cook the onion for 3-5 minutes, stirring occasionally, until soft. Add the grated broccoli stem, lentils, garlic and sundried tomatoes, and cook for 2-3 minutes, stirring occasionally. 2 Add all the remaining ingredients and cook for about three minutes, stirring frequently, until the mixture thickens and begins to stick to the pan. Stir in 1-2 tablespoons of water for the last minute of cooking. Remove from the heat and cover with a lid while you warm the tortillas. 3 To serve, spoon the lentil and broccoli stem mixture onto warm tortillas and top with cucumber, fresh coriander and basil, with lime wedges on the side. 36 versusarthritis.org PP35-38_Inspire_Summer 2023_Recipes.indd 36 17/05/2023 13:37