Crispy Vegetable Roesti and Lentil Pan Pie
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  • 10
  • 45
This dish is a wonderful plant-based dish that is flavourful, but also full of textures and pops of different tastes. It is savoury, nutty, earthy and crispy and once you have added the The Spice Tailor Tomato, Chilli, Garlic Chutni (or your favourite hot sauce) and some soured cream, it really is the perfect vegetarian bite!
Classic Lentil Tarka Daal
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  • 1 pack of The Spice Tailor Classic Tarka Lentil Daal
  • ½ tsp. +1 tbs. vegetable oil
  • 50g coarsely grated potatoes, extra water squeezed out
  • 50g coarsely grated parsnips
  • 50g coarsely grated sweet potato
  • 15g finely chopped coriander


Serve with The Spice Tailor Tomato, Chilli and Garlic Chutni (or hot sauce) and soured cream.

  1. Heat the ½ tsp. oil in a medium-sized, oven safe, frying pan. Add the dried spices from the sachet, including the dried chilli for added heat.
  2. Add in the tarka and the lentils from the two pouches and bring to simmer. Cook for 3 minutes. Remove the chilli.
  3. Mix the grated root vegetables together, season with salt and pepper and drizzle with the remaining oil.
  4. Spread the root vegetables over the top of the lentils and bake in a preheated 180C oven for 35-40 minutes until golden brown and crisp on the top.
  5. Serve drizzled with the sour cream and chutni - or dollop it on the side.
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