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Ingredients:

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated ( no need to peel)
• 140g split red lentils
• 1 ltr hot veg stock
• 125ml milk
• plain yogurt and naan bread to serve.

1.Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2. Whizz the soup with a stick blender or in a food processor until smooth ( or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan bread.

Recipe by McCormick Gourmet Collection

Ingredients:
Serves 6
2 tablespoons soy sauce
2 tablespoons orange juice
1 teaspoon sugar
1 teaspoon Wasabi powder
1/2 teaspoon Ground Ginger
2 tablespoons sesame oil
30 medium asparagus spears,trimmed
1/4 teaspoon cracked black pepper
1 1/5 cups shredded napa cabbage

Preparation method
15mins – cook 5 mins
1. In a small bowl, whisk together soy sauce, orange juice, sugar, wasabi powder and ginger.
2.Pour sesame oil into a shallow dish and add the asparagus. Sprinkle with pepper. Roll asparagus in oil to coat. Grill asparagus over medium heat for 4 to 6 minutes, or until crisp tender.
3.Place the shredded cabbage on a serving platter. Arrange grilled asparagus on top and pour dressing over asparagus and cabbage.

Spicy noodles with chicken
INGREDIENTS
100 g Crunchy peanut butter
1 tsp sesame oil
1 lemon – juice
2 tbsp light soy sauce
250 g udon noodles
2 tsp sesame oil
1/2 cucumber
50 g radishes – thinly sliced
1 bunch salad onions, thinly sliced
1 red chilli – finely chopped
250 g roast chicken breast, thinly shredded

DIRECTIONS
1. To make dressing, mix the peanut butter with the remaining ingredients and 2 tbsp water
2. Cook the noodles in boiling water for 6-8 mins. Drain and cool under cold water. Place in a large bowl and toss in 2tbsp of sesame oil. Halve the cucumber and scoop out the seeds with a teaspoon, thinly slice and toss into the noodles with the radishes, salad onions and chilli.
3. Toss in half the dressing and arrange on a serving plate. Top with the chicken and drizzle over the remaining dressing

Pear and Haggis salad
INGREDIENTS
6 Conference Pears
1/2 454g Vege Haggis
3 tbsp Malt whisky
4 tbsp half fat creme fraiche
2 tsp Dijon mustard
1 tsp honey
110 g babyleaf salad
DIRECTIONS
1. Preheat the oven to 190C.Cut the pears in half lengthways. Remove the cores with a teaspoon to leave a cavity for the filling, but leave the stems intact. Put the pears into a shallow, ovenproof dish just large enough to fit them in a single layer
2. Divide the haggis between the pears filling each cavity with a generous mound of the mixture. Drizzle 100ml of cold water and the whisky around the pears.
3. Cover with foil and bake for 35 minutes, until the pears are tender. Uncover and bake for a further 5 minutes, until the haggis golden. Meanwhile, blend the creme fraiche, mustard and honey together in a bowl
4. Serve the cooked pears with the salad leaves. Pour the juices from the baking dish into the dressing, season to taste and mix well. Drizzle over before serving with oatcakes