World of Zing Winter Warmer Recipes (from Channel 4 Sunday Brunch)

Pritesh Mody |


As seen on Channel 4 Sunday Brunch, these recipes have been assembled by our Flavour Guru Pritesh Mody to give your winter warmers some Zing!

Moroccan Harira Soup by Pritesh Mody

Ingredients  (serves 4)
  • 600kg lamb neck
  • 3 tsp tomato puree
  • 1 can chopped tomatoes
  • 1 bunch coriander
  • 1 sliced onion
  • 3 finely chopped cloves of garlic
  • 750ml lamb stock
  • 1 can of chickpeas
  • 200g dried red lentils
  • 3-4 tablespoons of Ras el Hanout
  1. Cut the lamb into small chunks  (around 1inch)
  2. Season with salt and quickly brown the lamb in olive oil for 2-3minutes in a large heavy bottom saucepan or flameproof casserole
  3. Remove lamb and place to the side
  4. In the same pan, add a tablespoon more olive oil and soften the slice onion for around 10minutes
  5. Add the garlic and continue to soften for another 5minutes until everything is translucent
  6. Return the lamb to the pot, along with the tomoto puree, and ras el hanout. Give it all a mix for 2 minutes so that everything is coated in the spice
  7. Mix in the tin of tomatoes and cook for another 2 minutes
  8. Add the stock, bring the pan to a simmer and gently cook with the lid on for around 75minutes.  After this time, the lamb should start to feel meltingly tender
  9. Now add in the chickpeas and red lentils and continue to cook for a further 30-40minutes until they have both softened into the soup.
  10. Add more water if it as thickened too much, or cook at a fast heat for longer if you want it thicker
Serve up in bowls. Garnish with fresh coriander leaves and a squeeze of lemon

Traditional Pav Bhaji by Pritesh Mody's Mum

Ingredients  (serves 4)
  • 300g Yellow split peas
  • 100g of chopped cauliflower
  • 200g of chopped and peeled potatoes
  • 700ml water
  • 1x large finely chopped onion (about 300g)
  • 200g of tinned tomatoes
  • 1 tbsp of fresh finely chopped ginger
  • 1/2 tbsp of fresh finely chopped garlic
  • 1 tbsp of fresh coriander
  • Juice of ½ lemon
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 whole star anise
For the spice mix
  • 1 ½ tsp chilli powder
  • 1 tsp amchur (dried mango powder)
  • ½ tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp garam masala
  • ½ tsp nutmeg powder
For the garnish
  • ¼ of finely diced red onion
  • ½ of a diced tomato
  • small bunch of coriander leaves
For the Pav (Bread rolls)
  • 4 soft white or brown bread rolls
  • 75g of butter
Method for the Bhaji (slow cooked vegetables)
  1. Soak Yellow split peas in hot water for 4 hours, then rinse and drain with cold water
  2. Put potatoes, cauliflower, peas and water in a pan and simmer at a medium heat for around 30 minutes, until peas are cooked and veg has softened.  Mash it with a potato masher until you've got a chunky mash texture
  3. Take a heavy bottom sauce pan or flame proof casserole and gently heat 2 tablespoons of oil.  Add the cinnamon, bay leaf and star anise.  Gently cook for a 1-2minutes until you can start to smell the spices
  4. Add the onions and cook for around 10 minutes until soft
  5. Add the garlic and ginger and continue to cook until they have also softened
  6. Stir in the spice mix and cook for around 30seconds
  7. Add the tinned tomatoes and cook for 15minutes at a medium heat
  8. Add in the mashed vegetables and continue to simmer for a further 30minutes
  9. Mix in the lemon juice and fresh coriander
Spoon into individual bowls and top with garnish of tomatoes, onions and coriander.  Serve up with the rolls. For the rolls:
  • Cut the rolls in half and fry both sides in generous quantities of butter until crisp
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