Looking to make this Eid al-Fitr extra special? We have got some delicious recipe ideas to inspire your celebratory feast!

 

Peshwari Naan Pizzas 

by Lucie Wilson 

Serves 2 

Ingredients 

 

• • 2 mini Peshwari naan bread 

• • 100g tomato purée 

• • 30g grated extra mature cheddar 

• • 50g red onion 

• • 25g green olives 

• • 100g cherry tomatoes 

• • 50g light mozzarella 

• • 25g red onion chutney 

• • Handful fresh basil 

• • Salt and pepper 

 

Method 

Place the naan bread bases onto two baking trays lined with greaseproof paper and preheat your oven to gas mark 7/220⁰C. 

Spread on the tomato purée and sprinkle on the grated cheese. Add the sliced red onion, olives, and cherry tomatoes and top with the mozzarella and chutney. Sprinkle over the basil and season with salt and pepper. 

Bake for about 15 minutes or until golden and brown. 

Serve with a salad for a delicious summer dinner. 

 

 

Sweet potato, turmeric and chilli muffins 

By Ashley Keen

Makes 12 large or 24 small muffins. 

Ingredients 

 

• • 600g sweet potatoes 

• • 4 spring onions 

• • 1 tsp turmeric powder 

• • ½ tsp ground black pepper 

• • 1 fresh red chilli 

• • 6 large free range eggs 

• • 100g feta cheese, crumbled 

• • 250g wholemeal self-raising flour 

• • 50g parmesan cheese, finely grated 

• • 1 tsp. sea salt 

• • 1 tbsp. nigella seeds 

 

Method 

 

1. 1. Preheat your oven to 180°C/ 160°C fan/ gas mark 4. Line a 12-hole muffin tin or 2 x 12-hole fairy cake tins with paper cases, then lightly wipe each tin with oiled kitchen paper. 

 

2. 2. Peel the sweet potatoes and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl. 

 

3. 3. Crack in the eggs and add the rest of the ingredients. 

 

4. 4. Evenly divide the muffin mixture between the cases. 

 

5. 5. Bake at the bottom of the oven for 30 to 45 minutes or until golden and set (it’s best to check after 30 minutes). 

 

6. Leave to cool on a rack and keep in a sealed container for up to 3 days. The muffins can be frozen and warmed up in the oven. 

Spinach, Mushroom and Lentil Soup 

Recipe adapted from the Women’s Institute book of Soups for all Seasons by Liz Herbert; Simon & Schuster: London, 2008 

Serves 4 
Preparation 20 minutes + 40 minutes cooking 

Ingredients 

 

• • Olive oil 

• • 1 onion, chopped 

• • 1 clove garlic, crushed 

• • 2 tsp freshly grated ginger 

• • 2 tsp garam masala 

• • 1 tsp cumin seeds 

• • ½ tsp turmeric 

• • 225g chestnut mushrooms, sliced 

• • 115g red lentils, washed 

• • 850 ml (1 ½ pint) vegetable stock (check vegan) 

• • 225g spinach, washed and roughly chopped 

• • Lemon juice 

• • Salt 

• • Freshly ground pepper 

 

Method 

Add a dash of olive oil into a large lidded saucepan. 
Add the onion, garlic, ginger, garam masala, cumin seeds and turmeric, stir well, cover and sweat for 10 minutes, shaking the pan occasionally. 

Turn up the heat, add the mushrooms and stir for a couple of minutes. 
Add the lentils and stock, bring to the boil, cover and cook rapidly for 10 minutes. Then reduce the heat and simmer for a further 20 minutes, adding the spinach 5 minutes before the end of the cooking time. 

Cool slightly before pureeing. Season with lemon juice, salt and pepper as required. 

Return the soup to the rinsed out pan and heat through gently. 

For a garnish, you could fry 4 cloves of garlic, finely sliced in olive oil until it has a brown colour. 
Drain on kitchen paper. Scatter the garlic slivers over the top of the glossy green soup.