Mixed Pulses Casserole - cooking recipe

Ingredients

7 ounces red lentils
5 ounces green lentils
1 ounce yellow lentils
1 ounce quinoa
1 ounce sesame seeds
4 ounces black-eyed peas (dried weight)
6 ounces leeks (quatered lengthways, then sliced)
4 ounces celery (quatered lengthways, then sliced)
4 ounces smoked ham, in 1/2cm cubes or 4 ounces smoked bacon
1/2 red pepper (1/2 cm cubes)
400 g plum tomatoes (chopped)
1 1/2 pints chicken stock (home-made)
3 garlic cloves (finely chopped)
3 tablespoons olive oil
2 tablespoons butter
4 ounces whole wheat breadcrumbs
1 teaspoon carom seeds
2 teaspoons fennel seeds
1 teaspoon Worcestershire sauce
6 drops tabasco habanero sauce
100 g parmesan cheese (grated)
50 g Mature cheddar cheese (grated)
2 tablespoons tomato puree
salt and pepper
3 large eggs
1 teaspoon smoked paprika
2 tablespoons dried parsley

Preparation

Simmer the black eyed beans until tender.
In a large frying pan or skillet, fry the fennel and carom seeds in the garlic, butter and oil until fragrant.
Add the leeks, celery & red pepper and gently fry until soft.
Add the mixed pulses and fry for 2 minutes.
Add the chopped tomatoes & tomatoe puree and bring back to simmer.
Add the chicken stock and return to simmer, adding the seasoning.
Stir in the black ham, 3/4 of the parmesan, half of the sesame seeds, half of the breadcrumbs, parsley, Worcester sauce and tabasco and simmer until the pulses are soft.
Add the (soft) black eyed beans and return to simmer.
Wisk the eggs and stir into the pan.
Pour into a casserole dish and top with the remaining breadcrumbs, then cheese, sesame seeds and finally a sprinkling of smoked paprika.
Place into an oven at 200C for 30 minutes - you may need to cover with cling film to prevent the cheese and breadcrumb topping from over browning.
Serve with steamed French beans and basil-butter roasted carrots.