Recipe for Easy Peasy Lindsey Squeezy 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x 277 gram tin Express wholegrain rice
1 x Egg
1 tsp Cumin seeds
1 tsp Cinnamon
1/2 tsp Chilli powder
1 tsp Bicarbonate of soda
2 tbl Fresh coriander leaves
5 tbl Milk
4 tbl Frozen petit pois
3 tbl Vegetable oil
6 x Baby leeks, trimmed
100 ml Greek yoghurt
2 tbl Freshly chopped coriander
1 tsp Turmeric
3 x Portobello mushrooms or large flat, peeled and stalks mushrooms, removed
Vegetable oil
3 x Cloves garlic, crushed
1 tbl Clear honey
2 tsp Grainy mustard
4 tsp Soy sauce
3 x Vegetarian sausages
2 tbl Balsamic vinegar
6 tbl Olive oil
1 tbl Freshly chopped chervil
1 x 300 gram bag beansprouts
1 x Lime, juice of
1 x Lemon, zest of
Salt and pepper
Coriander sprigs and chives to garnish
Instructions:
Instructions: Preheat oven to 200c/400f/GM6

1 For the Uttapam Bread: Blend the egg, rice, cumin seeds, bicarbonate of soda, cinnamon, chilli, coriander and 4 tbsp milk in a processor until combined.

2 Add 2 tbsp peas and blend for another two seconds. Heat 1 tbsp vegetable oil in a small shallow non-stick frying pan. Cover the base with some of the mixture, fry until golden on both sides, make two and keep warm.

3 Boil a pan of salted water and blanch the leeks for 2-3 minutes. Drain.

Heat 1 tbsp oil in a griddle pan and pan-fry the leeks for 3-5 minutes.

Keep warm. In a bowl mix together the yoghurt, 1 tbsp chopped coriander, turmeric and 1 tbsp milk.

4 Put an Uttapam on a plate and put the leeks on top. Spoon on the yoghurt dressing and top with the second Uttapam. Garnish with the coriander sprigs, chives and lime wedges. Serve.

5 Put the mushrooms skin-side down on a baking sheet and drizzle the oil over each mushroom. Put a crushed garlic clove on each mushroom and bake in the oven for 10 minutes. Put the honey, mustard and 2 tsp soy in a bowl and mix together. Coat the sausages in the mix.

6 Fry the sausages in a heated pan until golden. Slice the sausages, put three on each mushroom and cook in the oven for five minutes. In a bowl mix the balsamic vinegar, olive oil, 2 tbsp peas and chervil.

7 Heat 1 tbsp oil in a wok and stir-fry the beansprouts for two minutes.

Add the lime juice, 2 tsp soy sauce, 1 tbsp coriander and the lemon zest.

Put the mushrooms on a plate, spoon on the bean sprouts and juices and serve with the pea dressing, garnished with coriander.

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