Batch Cooking Masterclass

14th May 2025 | 19:00–20:30 (UK time)

Ingredients list

Simple Spiced Dhal

  • 500g red lentils

  • 1.5 tsp turmeric

  • 1.5 tsp curry powder (medium)

  • 1.5 tsp sea salt

  • 1.5 litres water

For the tempering (spiced oil):

  • 2 tbsp oil (coconut or veg work)

  • 1 tsp cumin seeds

  • 1 tsp onion seeds

  • 1 tsp mustard seeds

  • 1 tsp coriander seeds

Italian Tomato Base (Makes 6–8 Portions)

Basic Ingredients:

  • 2 tbsp olive oil

  • 2 onions, finely chopped

  • 4 garlic cloves, crushed or finely chopped

  • 3 x 400g tins chopped tomatoes

  • 2 tbsp tomato purée

  • 1.5 tsp dried oregano

  • Sea Salt and pepper to taste

Sweet Potato and Black Bean Tray Bake (6–8 Portions)

Ingredients:

  • 3 medium sweet potatoes, peeled and diced

  • 2 red peppers, chopped

  • 1 red onion, sliced

  • 2 tbsp olive oil

  • 1.5 tsp ground cumin

  • 1.5 tsp smoked paprika

  • 1 tsp sea salt

  • 2 x 400g tins black beans, drained and rinsed

  • Juice of 1 lime (optional)

  • Fresh coriander (optional, for serving)

Combined Ingredient List (for 6–8 Portions Each)

Pantry/Staples

  • Olive oil – ~6 tbsp

  • Coconut or vegetable oil – 2 tbsp (for dhal tempering)

  • Chopped tomatoes – 3 x 400g tins

  • Tomato purée – 2 tbsp

  • Red lentils – 500g

  • Black beans – 2 x 400g tins

  • Sea salt

  • Black pepper

  • Ground cumin – 1.5 tsp + 1 tsp seeds (for dhal and tray bake)

  • Smoked paprika – 1.5 tsp

  • Curry powder – 1.5 tsp

  • Turmeric – 1.5 tsp

  • Dried oregano – 1.5 tsp

Whole Spices (for Dhal tempering)

  • Cumin seeds – 1 tsp

  • Onion seeds – 1 tsp

  • Mustard seeds – 1 tsp

  • Coriander seeds – 1 tsp

Vegetables & Fresh

  • Onions – 3 (2 for tomato base, 1 red onion for tray bake)

  • Garlic cloves – 4

  • Sweet potatoes – 3 medium

  • Red peppers – 2

  • Lime – 1 (optional)

  • Fresh coriander – small bunch (optional)

Basic Cooking Equipment List

(don’t worry if you don’t have all of these things, we can work around it)

For all recipes:

  • Large saucepan or stockpot – for cooking the dhal and the tomato base

  • Large baking tray (or two medium trays) – for the sweet potato tray bake

  • Frying pan or small saucepan – for tempering spices in the dhal

  • Chopping board

  • Sharp knife

  • Wooden spoon or spatula – for stirring

  • Measuring spoons – for spices and salt

  • Sieve or colander – for rinsing lentils and draining black beans

  • Blender or stick blender (optional) – for smoothing the tomato base if desired

  • Containers – for storing portions