In Dinner, Go Local

Serves: 4


  • 30ml olive oil
  • 2 red onions, chopped
  • 2 baby marrows, sliced
  • 15ml Staffords garlic paste
  • 5ml Staffords chilli paste
  • 5ml Staffords ginger paste
  • 15ml garam masala
  • 10ml ground coriander
  • 5ml medium curry powder
  • 500g oven-roasted butternut
  • 2 x 400g cans lentils, drained & rinsed
  • 60ml Staffords cranberry jelly 


  • 3 bay leaves
  • 125ml cream
  • 125ml milk
  • 3 eggs, lightly beaten
  • Generous pinch salt & black pepper 

To serve:

  • yellow raisin and almond rice
  • tomato and onion salad
  • Staffords cranberry jelly


  1. Preheat the oven to 180°C.
  2. Heat oil in a pan and fry the onion for 3 – 4 minutes.
  3. Reduce the heat and add the baby marrow, garlic, chilli and ginger and cook for 3 minutes.
  4. Stir in garam masala, coriander and curry powder and cook for 3 minutes.
  5. Stir in the remaining ingredients and mix well. Transfer the mixture to an ovenproof dish and smooth the top. Arrange the bay leaves on top.
  6. Mix the remaining topping ingredients together and pour over the lentil mixture.
  7. Bake for 25 – 30 minutes, or until the topping is golden and set.
  8. Serve the yellow raisin and almond rice, a tomato and onion salad and Staffords cranberry jelly.
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