It sounds like meal times at your house are fun!

My dahl has taken a turn for the bizarre (bazaar?) and gone a little Moroccan.
I've fried some onions until they are translucent and then added some spices (raz al hanout, turmeric and chilli flakes). Then I've thrown in a lemon chopped in half and a pear, diced as well as a handful of lentils. I've stirred them all around and then added lamb stock.
I have no idea how this is going to turn out. It could be really quite wrong, but I'm still planning to add the hard boiled eggs at the end.
I'll post a picture if it's photogenic...

p-p-p-pears?

OK. I've heard stranger things. I have made pasta with a canteloupe & tarragon sauce. It was memorable, not bad, but also not worth repeating.

Cripes! How do you manage that, Ants? The buglers put up a fight just to cut into cubes, never mind anything else I usually need to have a rest after wrestling with a swede

They appear to be cut just like Hasselback tatties, Anty.

Mort, you have just sent me scurrying to the kitchen to count my sprouts!!    I have got 26 of the little green buglers for 99p and my 'andsome West Country swede cost 89p!

Mort, I would not normally buy a pack of sprouts, I always buy them loose - and no way would I buy ready trimmed ones at twice the price - but I had to do the online shop very quickly before I left for work yesterday and I don't do grammes (especially not first thing in the morning!) and there is no provision for saying "Can I have 8 sprouts please?" so as the pack was on offer - that is what I plumped for.  I may now be facing a week of sprout recipes!    In fact, do you remember the sprout and mamalade stirfry?  Was that Reiner's invention?

As I will have half a swede left I have found a recipe from ower Nige which involves layering slices up with onion and rosemary and adding stock and baking in the oven which I think will be nice tomorrow with the cold chook? 

Indeed it was, Ants. And here it is ...

Ah, another Repeat for the Christmas Season.  And nothing repeats on you like Brussels Sprouts  Grin

BRUSSELS SPROUTS WITH MARMALADE
this is an ideal side-dish to go alongside richer Christmas fare, and even though I say it that shouldn't (being a veggie) goes well with roast meats etc.  It's also a rather nicer way to serve sprouts than the usual "facon de diners-ecoles" version.  It's also incredibly simple and quick.

    * Take enough Brussels Sprouts for the expected number of guests. Pick them over, remove all grotty outer leaves and woody stalks.  Then shred them crossways in 2mm slices.
    * Peel and crush several cloves of garlic, according to taste.  You can also add a little shredded fresh ginger root to taste, depending on whether the rest of your meal is already heavily gingered or not.
    * In a wok, melt some unsalted butter, being careful not burn it.  Throw in the shredded sprouts and the garlic (and ginger), and stir-fry 2-3 minutes until tender.  Adding a few drops of water helps the stir-frying process, which should be achieved with a bit of steam. The Minuet (optional) from Act III of Stephen Storace's opera THE SIEGE OF BELGRADE (1791) perfectly measures the cooking-time for those without egg-timers or other culinary chronometers.  Season with a splash of Teriyaki sauce (you can substitute light soy if preferred).  Don't use salt, as it will encourage the sprouts to go soggy - they should have a crisp bite left in them when brought to the table.
    * Add one heaped teaspoon per person of coarse-cut Seville Marmalade (please do not cut corners on this ingredient; Seville has the pungency needed to balance the flavour of the sprouts) and stir in softly without breaking-up the sprouts. Add freshly-ground black pepper (non-dieters may like to top with an extra knob of butter at this point).
    * Garnish with chopped coriander-leaf, and if you have it to hand from some other recipe, some orange zest


The same method also works well with courgettes instead of sprouts.  Top & tail them (leaving the skins on), then shred them in a blender on the coarsest setting, add some salt, and place them in colander for an hour, to allow them to "weep".  Rinse and pat dry in a tea-towel, then proceed as with the shredded sprouts.

I believe that Mentos washed down with Coca-Cola is the choice of the professionals.