1 cup unpolished millet

2 ½ cups of water

1. Soak the millets in double the quantity of water for an hour.
2. In a heavy bottomed stainless-steel pan, add millets along with its soaking water (add extra water if needed) and cook on low-medium heat for 10 minutes or until all the water is absorbed.
3. Turn off the heat and keep aside, covered, for about 10-15 minutes, to obtain perfectly cooked and separated grains.

Mushroom stew

Mushrooms – You can use any fresh mushrooms

Base veggies – Onion, garlic, celery, carrots, potatoes, you can add others like zucchini, peppers, cauliflower

Liquids – vegetable stock and the soaking water from rehydrating the mushrooms

Extra flavours (optional) –flavour enhancers such as tomato paste and soy sauce (or Tamari or coconut aminos for gluten-free) as well salt and pepper

Directions

Stew

Step 1. Rehydrate the dried mushrooms and reserve the liquid to add to the stew.

Step 2. Sauté onions, celery, carrots and potatoes in some butter or oil, this is the based for the stew.

Step 3. Sauté all the mushrooms (fresh and chopped rehydrated ones) in a little butter and olive oil with some garlic and lemon.

Step 4. Combine the vegetables and the mushrooms, add the stock, tomato paste, soy sauce and cook everything until tender.

Step 5. Thicken the stew with some flour and add the cream. Taste for seasoning and finish with lemon zest and parsley.

Poached egg

• Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then)
• Crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water
• Turn off the heat, cover the pan, and let sit for 4 minutes:
• Remove the eggs with slotted spoon