Sluttery Exclusive: Nadia Sawalha recipe

Nadia Sawalha was known to most of us as an actor before she wowed John Torode and Gregg Wallace to win Celebrity Masterchef. Her new book, Stuffed Vine Leaves Saved My Life, is both an exuberant family history, explaining her culinary influences from her childhood, and a carefully compiled collection of recipes for meals which are designed to bring people together.

With headings like 'A Thousand And One Arabian Bites', 'Feasts For A Crowd' and 'Showing Off In The Kitchen', this is all about food for sharing: "Good food, cooked with love, feeds the soul as well as the body". Her dishes are Sawalha family classics, that have been perfected over many years, and are influenced by both her English and Arabian heritage.

You'll find most of the spices online or in local Turkish/Middle Eastern shops, as well as in larger supermarkets. We're thrilled to have two exclusive recipes to share with you: Slow-cooked Spicy Lamb in this week's Domestic Sluttery newsletter and this versatile veggie dish - try them together!

My Lentil Dream

"This dish is a dream, not only because of its gorgeous flavours but also because it's a dream come true for any host who has both veggie and non-veggie guests. It's a fantastic accompaniment to lamb, chicken or fish, but also works really well with just rice and salad.

Serves 6-8 as a side dish

• 170g brown lentils
• 4 tbsp olive oil
• 4 onions, peeled and sliced
• 1 whole garlic bulb, peeled and crushed
• a very large bunch of fresh coriander, chopped
• 1 tsp fine salt
• 1 heaped tsp each ground cumin and ground allspice
• 125ml lemon juice
• 1 tsp pomegranate syrup (from Middle Eastern/Turkish shops or large supermarkets)

Make it!

• In a heavy-based saucepan simmer the lentils in 750ml water for 20 minutes (no salt yet as it will toughen the lentils). Remove from the heat, drain and set aside.
• Heat 2 tsp of the oil in a frying pan and fry the onions until they're really nice and brown. Remove with a slotted spoon and put to one side. In the same pan, heat the remaining 2 tsp oil, then throw in the garlic and cook for 1-2 minutes, stirring the whole time. Then add the coriander and stir until it softens.
• Add half this mixture and half the onions to the lentils. Now throw in the salt, spices, lemon juice and pomegranate syrup and simmer for a further 20 minutes.
• Before you serve this dreamy dish, sprinkle the rest of the coriander and onions over the top."

Stuffed Vine Leaves Saved My Life is published by Doubleday, RRP £20