For two people, or for one, preserving half the portion for the next day, to reheat, perhaps panfried into a small, thick pancake, the day after, topped with the rest of the compote, cold or reheated.

For the porridge:

3 dl coconut drink (the kind that comes in 1 l cartons, which you would use instead of milk, for example in your coffee – not the thick stuff that comes in tins)

125 g millet (could also be oats, amaranth, or quinoa, or a mixture). Here I have used a mixture of amaranth, millet and oats

1 tsp vanilla paste

1 small tsp cinnamon powder

1 heaped tsp cocoa powder (optional)

A tiny pinch of salt

For the compote:

200 g fruit and/or berries, fresh or frozen, here a mixure of blueberries and blackberries

Sugar, e.g. coconut flower sugar, to taste

To be stirred into the porridge just before serving:

2 tblsp desiccated coconut or coconut flakes

Heat up coconut drink, millet/all grains, vanilla extract, cinnamon and salt (and cocoa powder if using), and let simmer, stirring frequently, for 15 to 20 minutes.

Gently heat the fruit/berries and sugar to a compote.

Stir the desiccated or flaked coconut into the millet and serve topped by the compote.

I also like to top with a dollop of goat yoghurt, but that’s perhaps just me.

• 600 g cooked chickpeas, with some of the cooking liquid preserved
• 1 tin tomatoes
• 125 g dates (after stones removed), chopped
• 2 tblsp olive oil
• 3 red onions, peeled and sliced
• 1 whole head of garlic, peeled and finely chopped
• 1 tblsp ginger, finely grated
• 2 tblsp tomato concentrate
• 1 bunch coriander, separated into stalks and leaves
• 1 tblsp cumin, roasted and ground
• 1 tblsp coriander, roasted and ground
• 1 heaped tsp ground turmeric
• Chili in whichever way, shape or form you have available.
• 1 cinnamon stick
• grated zest and juice of 1 lemon, organic or at least unwaxed
• 5ü g flaked almonds, toasted

Heat the oil and sauté onions, garlic, and ginger.

Add ground coriander and cumin. Sauté.

Add tomato concentrate. Sauté.

Add chickpeas, tomatoes, dates, coriander stalks, spices and lemon zest and bring to a simmer. Season with salt and freshly ground black pepper. Cook for about half an hour or more, adding water if the sauce becomes too thick.

Add lemon juice and almonds, stir, check for seasoning, and garnish with coriander leaves to serve.

Sautée the sliced onion in the oil or ghee.

Add the garlic, mustard seeds and cumin seeds, and sauté till the seeds start to pop.

Add the chili and the spinach, stirring to mix well.

Mix dal and spinach and add tamarind paste, cooking for another couple of minutes.

Optional: drizzle with melted ghee and garnish with fresh coriander leaves.

300 g split dal, one kind or a mixture, washed and drained

2 tblsp oil or ghee

2 red onions, chopped

1 large knob of fresh ginger, chopped

1 whole head of garlic, peeled and chopped

1 heaped tsp turmeric

1 heaped tsp cumin seeds, roasted and ground

1 heaped tsp coriander seeds, roasted and ground

1 tin tomato

1 tin coconut milk

2 large bayleaves

2 green chilies, halved lengthwise and sliced

2 tsp garam masala

1 tblsp tamarind paste

1 packet green beans from the freezer

Sauté the onions in the oil till they start to soften.

Add ginger and garlic. Stir.

Add spices and sauté a minute or two.

Add the split dal and stir to coat it all with oil and spices.

Add tomato, coconut milk, chilies, garam masala and bay leaves.

Add water if necessary. The liquid should amply cover the dal.

Bring to a simmer and cook till the dal is done, about half an hour.

Add the green beans and cook for another couple of minutes.

Craving Thai flavours but out of Thai curry paste? Fret not. If you have most of the below ingredients, you can improvise.

400 g (I like to have leftovers for the day after) fish fillets – for example cod or heilbutt or both, in bite-sized pieces

2 tblsp oil

2 tblsp tomato paste

3 stalks lemon grass, trimmed and chopped

1 knob galangal, chopped

1 whole head of garlic, peeled, trimmed and chopped

5 medium red onions, peeled and quartered

7 small aubergines – the round ones approx 5 cm diam. (could also have been green beans or sugar snap peas), or a mixture of all three.

10 lime leaves

2 tblsp fish sauce

Chili, in whichever form is available. I used a dollop of this: https://www.hellemoller.eu/2020/10/13/chili-sauce-a-made-with-red-and-orange-chilis-from-the-freezer/

1 tin coconut milk

2 tblsp fish sauce

Sautée tomato paste, lemon grass, galangal and garlic in the oil.

Add red onions and aubergines. Stir and mix well.

Add chili, coconut milk and lime leaves

Bring to a simmer and cook till the aubergines are done, 10-15 minutes.

Season with fish sauce, black pepper, perhaps some lime or lemon juice, and half a tablsp sugar.

Add the fish, largest pieces first, and simmer till the fish is done – this does not take long at all.

300 g flour
200 g sugar (any kind – I used brown “Rohrsucker”)
2 tblsp of the best cocoa powder you can find
175 g whole almonds
1 tsp baking powder
1/2 heaped tsp ground cloves
1/2heaped tsp ground cinnamon
Grated peel of 1 organic (or at least unwaxed) lemon, washed.
3 whole eggs

Preheat oven to 175 C.

Mix flour, sugar, cocoa powder, whole almonds, baking powder, clove and cinnamon thoroughly.

Add lemon peel and eggs and knead to a uniform dough. Add more flour if it is too sticky.

Shape the dough into two approx. 20 cm long rolls. Place on baking paper and flatten them slightly to achieve the classic biscotti shape.

Bake for 15 minutes and remove from oven. When the rolls are cool enough to handle, using a very sharp knife, cut them into approx. 1 cm slices and bake again for ten minutes.

Let cool completely and keep in a container with a tight-fitting lid.

And remember – biscottis are supposed to be hard. That way, at least those of us with old teeth have an excuse to dip them in our coffee before eating.