What does Ainsley Harriott, Isa Guha, Angelica Bell and Chris Bavin have in common?
Each has contributed to a fabulous new book to celebrate global dishes in the new Taste of Cricket cookbook.
Inspired by cricket’s match tea occasion, Taste of Cricket highlights the culinary diversity and inclusion in cricket through the universal language of food. It represents the huge breadth of cuisines that cricket teas encompass, reflecting the diverse cultures seen across the game, ranging from Sri Lankan and Caribbean to Welsh, Afghani, Pakistani and beyond.
British television presenter and fresh produce importer, Chris Bavin contributes a spicy classic with his Lentil Dhal recipe. Chris co-founded ‘The Naked Grocer’ which was twice voted ‘National Independent Retailer of the Year’, and received the ‘Best Contribution to the Community’ award. Chris is best known for co-presenting several BBC One shows, including ‘Eat Well for Less?’, ‘Food: Truth or Scare’ with Gloria Hunniford, and ‘Britain’s Best Home Cook’ with Mary Berry and Angela Hartnett.
In addition to his television career, Chris is passionate about educating others on healthy eating and the origins of food. He has worked in various sectors of the fresh produce industry, including importing, wholesaling, and retailing.
In regards to his contribution of his fabulous Lentil Dhal dish, Chris Bavin says: “I chose this recipe because my family loves it and it’s absolutely delicious! It’s perfect for a cricket match gathering since it’s so easy to scale up to feed a larger group or freeze for later. Made using vegetable oil instead of ghee and served with a plant-based yoghurt. It is packed with fibre, protein and ideal for enjoying while cheering on your favourite team!”.
CHRIS BAVIN’S LENTIL DHAL
Prep 10 mins
Cook 40 mins
Serves 4
INGREDIENTS
200g dried red lentils
1 tbsp vegetable oil or ghee
1 medium onion, finely chopped Salt, to taste
2 cloves garlic, minced or grated 2.5cm piece of ginger, minced or grated
1 tbsp tomato purée
2 medium tomatoes, chopped 1-2 tsp dried chilli flakes, or to taste
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander 570ml water
1 tsp garam masala
Freshly chopped coriander (to serve)
Rice, naan and/or poppadoms (to serve)
Plant-based yoghurt (to serve)
Lime or lemon wedges (to serve)
METHOD
- Prepare the lentils: rinse the red lentils thoroughly under cold water until the water runs clear. Leave to soak
- Prepare the base: heat the oil or ghee in a large non-stick saucepan set over medium heat. Add the chopped onions and a pinch of salt. Sauté for about 10 minutes, stirring occasionally, until they become golden brown and start to break down
- Add the minced garlic and ginger and cook for another minute, stirring often to ensure the garlic doesn’t catch and burn
- Add the tomato purée, chopped tomatoes, chilli flakes, turmeric, cumin and coriander. Cook for 5 minutes, stirring often, until the tomatoes soften and the oil starts to separate from the mixture
- Drain the lentils and add to the pan. Mix well, then add the water. Mix again and bring to a simmer
- Simmer on medium-low heat for about 20-25 minutes, stirring often to prevent the dhal from sticking, allowing the flavours to come together and the lentils to soften
- Stir in the garam masala and cook for an additional minute. Taste and adjust the seasoning, as necessary
- Spoon into bowls and serve with rice, naan and/or poppadoms, topped with a spoonful of yoghurt, fresh coriander and wedges of lime
Each book purchased helps cricket be even more accessible, with profits supporting five charity partners, including Lord’s Tavenners, SACA, Chance to Shine, The ACE Programme and the MCC Foundation (MCCF).
Taste of Cricket is available to purchase via the England & Wales Cricket Board’s store and makes a great foodie gift for cricket fans and global cuisine lovers.
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