The season of Lent marks a special time for Christians around the world and Jamaica is no exception. Not everyone observes Lent, however, as people of other religious beliefs have their own periods of fasting and penitence such as the Muslim Ramadan, and the Jewish Day of Atonement, Yom Kippur. Hindus also observe fasting on full moon called Purnima. The Lenten period covers 40 days. Forty as a number has special significance for Christians as Jesus fasted in the wilderness for 40 days and nights and Moses was on Mount Sinai for 40 days. Lent is observed from Ash Wednesday to Good Friday. If you count the days you will realise that they are just above 40. This is because Sundays are excluded, so you are free to break your fasting/dietary vows on these days.

During Lent many individuals make personal sacrifices and tend to observe fasting days. Fasting is abstinence from food and drink; it is a time to pray and is meant to bring a person into a deeper spiritual closeness to God. People will have a particular situation for which they are praying. Some people will fast for half a day, a full day or several days in a row. Naturally it is recommended that you be in good health. If not, do seek advice from your personal physician.

Whether you are religious or not, Lent is a perfect excuse to go on a diet. I have many non-believer friends who use the Lenten period to make dietary sacrifices or go on specific dietary regimes. Every year, I tend to give up meat and chicken, but I will have fish from time to time as my animal protein. I also try to give up chocolate and wine, but to tell you the truth, I have recently been on other diets, so not so sure I will give up chocolate this year. A lady needs a treat now and then! On a serious note, I will be going vegetarian this Lent.

Others may not give up food, but rather other activities they love, such as intimate relations, not watch certain programmes on television with graphic content, give up books, or other issues which are a big sacrifice for them. Whatever you decide, it is a personal choice. To be frank, I have many friends, Christian or not, who cannot be bothered to give up anything for Lent. Each year in this column, however, I try to offer dishes which tend to lean more on the vegetarian side and seafood themes due to the volume of reader email requesting that I do so, and as I respect what the majority wants, I try to accommodate.

However, for meat eaters and those who are not fasting, I will still try to sneak in a non-vegetarian recipe or two during this period, as I want this column to remain all-inclusive. To those of you observing Lent, like myself, I hope that the next few weeks will help to give you meal options. Wishing for you a blessed and holy season and may your dietary sacrifices be worth it and leave you feeling cleaner and happier inside! Today I begin with a couple of easy side dishes using two of our staples — carrots and potatoes.

Thyme Roasted Carrots

Both carrots and thyme are always plentiful and inexpensive. This wonderful side dish is simple, yet delicious, as roasting brings out carrots’ natural sweetness, and when paired with Jamaica’s most popular herb makes a wonderful treat. I haven’t given any measurements in this dish as it is one I just freestyle depending on how many I have to feed. Just remember to cut the carrots into large chunks as they shrink while roasting.

Ingredients:

Carrots, peeled and cut into large chunks

Olive oil

Salt and pepper

Fresh thyme

Method:

Preheat oven to 400°F.

In a bowl, toss carrots with enough olive oil to coat and season with salt and pepper.

Line carrots next to each other on a baking tray. Scatter over fresh thyme sprigs. Roast carrots for 20 minutes.

Roasted potatoes with cherry tomatoes and Feta

This roast potato dish makes a wonderful side dish. You can also eat it on its own during Lent with a side salad.

Ingredients:

500g or 1lb potatoes, washed and scrubbed, sliced

1 small pack cherry tomatoes

100g or 1/2 cup Feta, cut into cubes or crumbled

2 garlic cloves, sliced

Salt and pepper to taste

1 tbsp oil

Method:

Preheat oven to 400°F.

In a bowl, add sliced potatoes and garlic slices and olive oil, toss together and season with salt and pepper.

In a baking dish add the potato mixture then scatter over cherry tomatoes.

Roast for 35 minutes.

Add Feta cheese and continue to roast for another five minutes so that cheese slightly melts.

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Bon Appétit!