Potato and Split Pea Dahling With Fried Cauliflower and Herbs


Serves 4 – a simply dahling recipe containing a great range of prebiotic fibre and so tasty.

First, the night before you cook this, put 250g yellow split peas in a bowl and fill with cold water and leave somewhere the damn cat won’t get to them and try to eat them.



Dahling Itself (we call dahl dahling here.  I think this is the fault of Blackadder.)

1-2 tbsp olive oil
2 onions
finely chopped – either red or white
3 garlic cloves, crushed
3 celery stalks, finely sliced
A small piece of ginger, grated
1 teaspoon of mild curry powder
250g of yellow split peas – drained after their overnight bath.
750ml vegetable stock
3 potatoes, peeled and cubed

The Fried Bit

1 tbsp of olive oil
1 cauliflower, cut into sensible sized florets, keep the outer leaves too as we can use those.
1 onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon mustard seeds
1/2 teaspoon caraway seeds
A pinch of dried chilli flakes – optional
Juice of half a lemon
1 tbsp brown sugar (you might get away without this…)
Chopped Coriander (except D1 hates coriander so I have to remember to add this after I have served her.)


Heat the dahling oil and gently fry the dahling onions and celery for 5 mins or so until the onion is soft and translucent.

Add the garlic, ginger and curry powder and season to taste.

After a couple of minutes, add the split peas and turn them in the mix.

Then add the vegetable stock and bring to the boil.

Once boiling, reduce the power and simmer for 20 minutes until the split peas are soft.

Froth will form on the surface as the split peas cook – just spoon this off as it appears.

Whilst this is cooking, steam the cauliflower for 5-6 minutes just to make the florets al dente.

After 20 minutes are up in the Dahling department, chuck in the potatoes and let it all simmer for another 10 minutes or so.

In this time, chuck the Fried Bit onion and garlic in a frying pan and fry for a minute or so at a good heat.

Then throw in the mustard seeds, caraway seeds and chilli flakes, if using.

Then pop in the slightly steamed cauliflower, along with its outer leaves.

When all seems nicely cooked, add the lemon juice and sugar to the dahling and serve with the spiced cauliflower and leaves on the side.

This is so tasty and the dahling tastes even better a day old.

I serve this with Labneh.


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