Giant Spiced Pigs in Blankets

Whilst your pigs in blankets cook, get on with the rest of your prep. Cut the onion in half through the root. Peel and chop into ½cm cubes. Remove the top and bottom from the courgette, cut in half lengthways and slice into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one).

Put your onion in a frying pan on medium heat with a drizzle of oil. Cook for 5 mins until soft, then add your courgette along with a pinch of salt and a grind of black pepper. Cook for 3 mins more. Add your garlic and cumin, stir together, then add the lentils and chopped tomatoes along with the vegetable stock pot. Refill your tin(s) half full with water and add this as well.

Bring your mixture to a gentle simmer and cook for 20 mins until your lentils have softened. Stir occasionally to make sure your lentils don't burn on the bottom of the pan.

While your lentils are cooking, roughly chop the parsley, then you can have a little rest!

When your lentil mixture has cooked for 20 mins and your lentils are soft, add the peas, stir together and pop a lid on the pan (or some tinfoil if you don't have a lid). Cook for 5-6 mins, then remove the pan from the heat. Taste your lentils and add more salt and black pepper if necessary.