1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches kale
1 small wedge of Parmesan with rind
800 g can whole peeled tomatoes
½ loaf crusty bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Salt
400 g can cannellini beans
¾ tsp. crushed red pepper flakes


1.
Preheat the oven to 200°C. Finely chop one large onion. Wash, peel, and trim 3 medium carrots. Chop the carrots and celery into small pieces (or bigger if you prefer) and add to a bowl with the onions. Smash and peel 8 garlic cloves and add to the bowl.

2.
Strip stems from 2 bunches Tuscan kale and discard. Wash if they’re gritty or you really care about washing vegetables, then tear leaves into smaller pieces; set aside.

3.
Tear ½ loaf crusty country bread into pieces.

4.
Heat ⅓ cup extra-virgin oil in a medium sized heavy pot over medium heat. Add the chopped vegetables, garlic and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

5.
Once softened, add in the can of tomatoes and break down the tomatoes with a fork. 

6.
While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.

7.
Add kale in two additions, stirring often and allowing to wilt in between.

8.
Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

9.
Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.

10.
Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

11.
To serve, ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

120 g smoked bacon lardons
4 wiener sausages (cut into small pieces)
1 onion
½ celeriac root
2 carrots
1 leek stalk
3 potatoes
white wine
800 ml vegetable broth
220 g green lentils
1 tsp thyme
1 tsp savory
2 bay leaves
10 juniper berries
2 tbsp white wine or balsamic vinegar
1 tbsp mustard
1 tbsp sugar
salt and pepper


1.
Chop the vegetables (onion, celeriac, carrots and potatoes) into small cubes, leeks into rings and set to one side.

2.
In a large pot, fry the bacon until the fat renders out the and they turn brown. Take them out of the pot and set to one side.

3.
Fry the chopped vegetables in the same pot in the bacon fat on a medium heat for 5–10 min. until they start to soften.

4.
Add the lentils to the veg and fry them a little more. Deglaze the pot with a large splash of white wine (about a glass) and let it cook down.

5.
Pour in the veg/chicken broth, making sure the lentils are covered in the liquid (you can add some extra water to make sure everything is covered). Stir in the juniper berries, bay leaves and thyme, and simmer the stew on a low heat until the lentils are cooked and soft, 30–50 min.

6.
When lentils are cooked, add the bacon cubes and chopped sausage to warm them up. Stir in the mustard and vinegar, and season the stew to your taste with salt, pepper and mustard.

7.
To serve, label the stew into bowls, garnish with fresh parsley and enjoy! You can eat the stew on it’s own, or serve it with fresh bread or spätzle!

1 tin (800 g) of chickpeas
1 onion
1 tbsp tomato purée
1 tbsp paprika pulp
1 tsp Nar Ekşisi (pomegranate syrup)
1 pinch of cumin
1 pinch turmeric
1 tbsp Acı Pul Biber (Turkish pepper flakes)
1 tbsp dried mint
4 tbsp olive oil
¼ organic frozen lemon
Approx. 200 ml water
Salt & pepper

Also:
200 g Turkish yoghurt
Salt
Some water
Lemon zest
Fresh and dried mint leaves
1 pinch sumac salt and pepper


1.
Put the chickpeas in a sieve, rinse and drain.

2.
Soak the dried chickpeas overnight in plenty of water with a teaspoon of baking soda/baking powder, After 12 – 24 hours soaking, boil in fresh water until soft.

3.
Finely dice the onion and sauté in olive oil over medium heat until translucent.

4.
Add the spices, tomato paste and paprika and sauté for about 2 minutes. Stir in the cooked chickpeas and gradually add the water.

5.
The chickpeas should be allowed to stew in a little liquid. Add a ¼ of a frozen organic lemon. Freezing it makes it less bitter. You can also use preserved lemon. Simmer with the lid on.

6.
After about 15 minutes, stir in the dried mint, take the pot off the cooker and let the chickpeas cool. Remove the lemon. Stir in the pomegranate syrup along with 2 tablespoons of good olive oil. Season the dish with salt and pepper.

7.
Mix the yoghurt with a little water, a pinch of salt and some lemon zest. Spoon the chickpeas into small bowls, put a dollop of yoghurt on top and decorate with fresh mint leaf and some sumac.

1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches kale
1 small wedge of Parmesan with rind
800 g can whole peeled tomatoes
½ loaf crusty bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Salt
400 g can cannellini beans
¾ tsp. crushed red pepper flakes


1.
Preheat the oven to 200°C. Finely chop one large onion. Wash, peel, and trim 3 medium carrots. Chop the carrots and celery into small pieces (or bigger if you prefer) and add to a bowl with the onions. Smash and peel 8 garlic cloves and add to the bowl.

2.
Strip stems from 2 bunches Tuscan kale and discard. Wash if they’re gritty or you really care about washing vegetables, then tear leaves into smaller pieces; set aside.

3.
Tear ½ loaf crusty country bread into pieces.

4.
Heat ⅓ cup extra-virgin oil in a medium sized heavy pot over medium heat. Add the chopped vegetables, garlic and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

5.
Once softened, add in the can of tomatoes and break down the tomatoes with a fork. 

6.
While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.

7.
Add kale in two additions, stirring often and allowing to wilt in between.

8.
Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

9.
Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.

10.
Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

11.
To serve, ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

120 g smoked bacon lardons
4 wiener sausages (cut into small pieces)
1 onion
½ celeriac root
2 carrots
1 leek stalk
3 potatoes
white wine
800 ml vegetable broth
220 g green lentils
1 tsp thyme
1 tsp savory
2 bay leaves
10 juniper berries
2 tbsp white wine or balsamic vinegar
1 tbsp mustard
1 tbsp sugar
salt and pepper


1.
Chop the vegetables (onion, celeriac, carrots and potatoes) into small cubes, leeks into rings and set to one side.

2.
In a large pot, fry the bacon until the fat renders out the and they turn brown. Take them out of the pot and set to one side.

3.
Fry the chopped vegetables in the same pot in the bacon fat on a medium heat for 5–10 min. until they start to soften.

4.
Add the lentils to the veg and fry them a little more. Deglaze the pot with a large splash of white wine (about a glass) and let it cook down.

5.
Pour in the veg/chicken broth, making sure the lentils are covered in the liquid (you can add some extra water to make sure everything is covered). Stir in the juniper berries, bay leaves and thyme, and simmer the stew on a low heat until the lentils are cooked and soft, 30–50 min.

6.
When lentils are cooked, add the bacon cubes and chopped sausage to warm them up. Stir in the mustard and vinegar, and season the stew to your taste with salt, pepper and mustard.

7.
To serve, label the stew into bowls, garnish with fresh parsley and enjoy! You can eat the stew on it’s own, or serve it with fresh bread or spätzle!