01/13/16 recipe -Taste USA

Wednesday, January 13, 2016

passion fruit and mango mess

How to make passion fruit and mango mess recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
300 ml (½ pint) double cream
2–3 tablespoons icing sugar
4 meringue nests, crushed
1 mango, peeled and sliced
1 passion fruit, halved

Method:
Whisk the cream with the icing sugar until it just holds its shape.

Gently stir in the meringue, most of the mango and a little of the passion fruit pulp.

Spoon into glasses and top with the remaining fruit.

For passion fruit & mango cream, peel and chop 1 mango and divide between 4 glasses. Whisk 1 egg yolk with 2 tablespoons caster sugar until very frothy and pale, then stir in the pulp of 2 passion fruit.

Whisk 200 ml (7 fl oz) double cream until soft peaks form, then stir into the egg mixture and whisk until thickened. Add 1 tablespoon orange liqueur and 75 g (3 oz) crushed meringues.

Spoon over the mango and top with a little more chopped fruit, if liked. Total cooking time 20 minutes.

passion fruit and mango mess

crunchy berry brulee

How to make crunchy berry brulee recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
250 g (8 oz) mascarpone cheese
300 ml (½ pint) ready-made fresh custard
150 g (5 oz) mixed berries
100 g (3½ oz) caster sugar
1½ tablespoons water

Method:
Beat the mascarpone until smooth, then gently stir in the custard and transfer the mixture to a serving dish. Scatter the berries on top.

Place the sugar and measurement water in a small, heavy-based saucepan and slowly bring to the boil, carefully swirling the pan from time to time. Keep cooking until the sugar dissolves, then turns a deep caramel colour. Pour over the berries and leave for a few minutes to harden.

For melting berry yogurt, place 200 g (7 oz) mixed berries in a serving dish. Spoon over 300 ml (½ pint) natural yogurt, then sprinkle with 75 g (3 oz) soft dark brown sugar. Chill in the refrigerator for 20–25 minutes until the sugar has melted. Total cooking time 30 minutes.

crunchy berry brulee

prune clafoutis

How to make prune clafoutis recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
butter, for greasing
3 eggs
125 g (4 oz) caster sugar
50 g (2 oz) plain flour
150 ml (¼ pint) double cream
150 ml (¼ pint) milk
1 teaspoon vanilla extract
75 g (3 oz) pitted soft prunes

Method:
Lightly grease a shallow ovenproof dish. Whisk together the eggs and sugar until pale, frothy and tripled in volume. Sift the flour into the bowl and lightly fold in. Add the cream, milk and vanilla extract and mix until just combined.

Pour into the ovenproof dish and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 5 minutes until the surface is just starting to set. Scatter over the prunes, then return to the oven for a further 15–20 minutes until the clafoutis is risen and golden.

For plum crisp, halve and stone 200 g (7 oz) plums and place in a lightly greased ovenproof dish. Cut 25 g (1 oz) butter into small pieces and scatter over the plums with 2 tablespoons caster sugar.

Cover with foil and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Meanwhile, crush 125 g (4 oz) ginger biscuits and mix with 25 g (1 oz) softened butter.

Remove the foil and scatter the biscuit mixture over the plums. Return to the oven for a further 5 minutes until lightly crisp. Total cooking time 20 minutes.

prune clafoutis

lemon syllabub

How to make lemon syllabub recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
300 ml (½ pint) double cream
75 ml (3 fl oz) sweet white wine
50 g (2 oz) caster sugar
finely grated rind and juice of ½ lemon

Method:
Whisk the cream until it just starts to hold its shape. Add the wine, one-third at a time, whisking well between each addition.

Stir in the sugar and lemon juice and continue whisking until fluffy and thick. Spoon into glasses, scatter with lemon rind and serve.

For little lemon puddings, beat 50 g (2 oz) butter and 75 g (3 oz) caster sugar with the finely grated rind of 1 lemon until light and fluffy. Add 2 egg yolks and 4 tablespoons lemon juice. Stir in

1 tablespoon flour, then 100 ml (3½ fl oz) double cream and 150 ml (¼ pint) milk until smooth. Pour into 4 lightly greased 200 ml (7 fl oz) ramekins.

Place the ramekins in a shallow roasting tin and pour boiling water into the tin until it comes halfway up the ramekins. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes until golden and slightly risen. Total cooking time 30 minutes.

lemon syllabub

syrup sponge pudding

How to make syrup sponge pudding recipe

Serves 6

Total cooking time 20 minutes

Ingredients:
175 g (6 oz) butter, softened, plus extra for greasing
175 g (6 oz) caster sugar
175 g (6 oz) self-raising flour
1 teaspoon baking powder
3 eggs
1 teaspoon vanilla extract
3 tablespoons milk
finely grated rind of ½ lemon
6 tablespoons golden syrup
cream or custard, to serve

Method:
Grease a 1.2 litre (2 pint) pudding basin. Place all the ingredients, except the golden syrup, in a food processor and blend until smooth. Spoon 4 tablespoons of the golden syrup into the bottom of the basin, then add the pudding mixture and smooth the surface with a knife.

Cover with microwave-proof clingfilm and pierce the film a couple of times with a sharp knife. Cook in a microwave oven on medium heat for about 12 minutes. Test to see if it is cooked by inserting a skewer into the pudding; it should come out clean.

Leave to rest for 3 minutes, then turn out on to a deep plate and spoon over the remaining golden syrup. Serve with cream or custard.

For syrup-topped hotcakes, place 200 g (7 oz) self-raising flour in a food processor with 1 teaspoon baking powder, 2 eggs, 250 ml (8 fl oz) milk and a pinch of salt and blend until smooth. Heat a large, nonstick frying pan.

Add a little butter and swirl around the pan, then add generous tablespoonfuls of the batter. Cook for 2 minutes until starting to set, then turn over and cook for a further 1 minute.

Remove from the pan, keep warm and repeat with the remaining batter. Serve the cakes scattered with blueberries and drizzled generously with golden syrup. Total cooking time 10 minutes.

syrup sponge pudding

chocolate fudge brownie

How to make chocolate fudge brownie recipe

Serves 8

Total cooking time 30 minutes

Ingredients:
200 g (7 oz) butter
200 g (7 oz) dark chocolate, chopped
175 g (6 oz) soft dark brown sugar
150 g (5 oz) caster sugar
4 eggs, beaten
50 g (2 oz) ground almonds
75 g (3 oz) plain flour
vanilla ice cream, to serve (optional)

Method:
Melt the butter and chocolate over a low heat in a shallow ovenproof dish, about 23 cm (9 inches) across. Remove from the heat and cool for a couple of minutes.

Beat together the sugars and eggs, then stir in the chocolate mixture followed by the almonds and flour.

Wipe the rim of the ovenproof dish with a damp piece of kitchen paper to neaten, then pour in the mixture. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes until just set.

Serve warm with vanilla ice cream, if liked.

For malted brownie sundaes, bring 150 ml (¼ pint) double cream to the boil in a small, heavy-based saucepan. Remove from the heat and stir in 100 g (3½ oz) chopped dark chocolate until smooth.

Cut 200 g (7 oz) ready-made brownies into small squares and place in the bottom of sundae glasses. Add 2 scoops of vanilla ice cream to each glass, then drizzle over the chocolate sauce.

Roughly crush 50 g (2 oz) malted chocolate sweets and scatter over the top to serve. Total cooking time 10 minutes.

chocolate fudge brownie

cinnamon spiced cherries

How to make cinnamon spiced cherries recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
25 g (1 oz) caster sugar
350 ml (12 fl oz) rosé wine
strip of pared lemon rind
1 cinnamon stick
500 g (1 lb) cherries, pitted

Method:
Combine all the ingredients in a saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes until the sugar has dissolved and the cherries are tender.

Use a slotted spoon to transfer the cherries to a serving dish, then cook the liquid over a high heat for 3–4 minutes until syrupy. Remove the cinnamon and lemon rind, then pour over the cherries and serve warm or cold.

For cherry & cinnamon soup, heat 450 ml (¾ pint) fruity white wine in a saucepan with 75 g (3 oz) caster sugar, 1 cinnamon stick, 1 strip of pared orange rind and a good squeeze of orange juice.

Simmer for 10 minutes, then add 500 g (1 lb) pitted cherries and cook for 5 minutes until tender. Remove the orange rind and cinnamon, add 150 ml (¼ pint) mascarpone cheese and purée with a stick blender until smooth.

Add a few ice cubes to cool the soup, then spoon into serving bowls and scatter with chocolate shavings and a few more pitted cherries. Total cooking time 20 minutes.

cinnamon spiced cherries

apricot and almond crostata

How to make apricot and almond crostata recipe

Serves 6–8

Total cooking time 30 minutes

Ingredients:
butter, for greasing
icing sugar, for dusting
250 g (8 oz) shortcrust pastry
150 g (5 oz) marzipan, sliced
8 apricots, halved and stoned
25 g (1 oz) flaked almonds
2 tablespoons milk
2 tablespoons caster sugar

Method:
Lightly grease a baking sheet. Dust a work surface with icing sugar, then roll out the pastry into a 35 cm (14 inch) round. Place on the baking sheet, arrange the marzipan slices in the middle and top with the halved apricots.

Scatter the almonds over the top, then fold the edges of the pastry up and over to form a rough border. Brush the pastry border with the milk and sprinkle with the caster sugar.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until the pastry is just cooked through. Serve with cream or custard, if liked.

For baked apricots stuffed with almonds, place 125 g (4 oz) amaretti biscuits in a food processor with 25 g (1 oz) blanched almonds, 1 egg white and 2 tablespoons sugar and pulse to form a rough paste.

Halve 9 apricots, and arrange cut sides up in a shallow ovenproof dish, then place a little of the almond mixture on top of each apricot.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes until the fruit is tender and the topping is crisp. Total cooking time 20 minutes.

apricot and almond crostata

strawberry cream puffs

How to make strawberry cream puffs recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
300 g (10 oz) ready-rolled puff pastry
4 tablespoons icing sugar
300 ml (½ pint) double cream
300 g (10 oz) strawberries, hulled and halved

Method:
Cut the pastry into 12 equal rectangles and arrange on a baking sheet. Place another baking sheet on top to prevent the pastry from puffing up too much during cooking. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until golden and crisp.

Sift half the icing sugar over the pastry puffs and cook under a preheated hot grill for 30 seconds until the sugar melts. Leave to cool.

Whisk the cream with the remaining icing sugar until soft peaks form. Arrange the pastry strips, whipped cream and strawberries on plates and serve immediately.

For strawberry cream pots, whisk 300 ml (½ pint) double cream with ½ teaspoon vanilla extract and 2 tablespoons icing sugar until soft peaks form.

Stir in 200 g (7 oz) hulled and chopped strawberries and divide between small glass bowls. Serve with shortbread biscuits. Total cooking time 10 minutes.

strawberry cream puffs

apple and orange tart

How to make apple and orange tart recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
300 g (10 oz) ready-rolled puff pastry
5 apples, such as Coxes, cored and thinly sliced
6 tablespoons caster sugar
finely grated rind of 1 orange

Method:
Place the pastry on a baking sheet and use a sharp knife to lightly score a 1 cm (½ inch) border round the edges, taking care not to cut right through the pastry. Prick all over the centre of the pastry with a fork.

Toss the apples with 5 tablespoons of the sugar and the orange rind, then arrange on top of the pastry. Sprinkle over the remaining sugar. Place in a preheated oven, 220°C (425°F),

Gas Mark 7, for 20 minutes until the apples are tender and the pastry is crisp.

For apple & orange brioche tarts, cut out a round from each of 4 slices of brioche, using a cup as a guide. Butter both sides and arrange on a baking sheet.

Mix 25 g (1 oz) ground almonds and 4 tablespoons caster sugar with 3 tablespoons mascarpone cheese and the finely grated rind of ½ orange, then spoon on to the brioche.

Arrange 2 cored and thinly sliced apples on top, then sprinkle over 2 tablespoons caster sugar. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden. Total cooking time 20 minutes.

apple and orange tart

chocolate fondue

How to make chocolate fondue recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
300 ml (½ pint) double cream
2 tablespoons orange liqueur (optional)
150 g (5 oz) dark chocolate, chopped
150 g (5 oz) milk chocolate, chopped
To serve
marshmallows
biscuits
mini doughnuts

Method:
Bring the cream to the boil in a small, heavy-based saucepan. Remove from the heat and stir in the liqueur, if using, and the chocolate until melted. Transfer to a warmed serving bowl or fondue pot, if liked.

Arrange the marshmallows, biscuits and mini doughnuts on a serving plate, spear them on long forks and dip them into the warm chocolate.

For chocolate & marshmallow trifle, place 150 g (5 oz) mini marshmallows, 50 g (2 oz) butter and 250 g (8 oz) chopped chocolate in a heavy-based saucepan and melt over a low heat until smooth. Stand the pan in a bowl of cold water and leave to cool for 5–10 minutes.

Whisk 250 ml (8 fl oz) double cream until it holds its shape, then stir in 1 teaspoon vanilla extract and the cooled chocolate mixture.

Arrange bite-sized chunks of plain cake in the bottom of a serving dish and spoon the chocolate mixture on top. Scatter over a handful of raspberries and blueberries to serve. Total cooking time 20 minutes.

chocolate fondue

rhubarb and ginger slump

How to make rhubarb and ginger slump recipe

Serves 4–6

Total cooking time 30 minutes

Ingredients:
750 g (1½ lb) rhubarb, trimmed and cut into chunks
1 tablespoon self-raising flour
50 g (2 oz) granulated sugar
2 pieces of stem ginger in syrup, drained and chopped, plus 2 tablespoons syrup from
the jar
Topping
100 g (3½ oz) self-raising flour
75 g (3 oz) butter, softened
75 g (3 oz) granulated sugar
4 tablespoons milk
1 egg, beaten

Method:
Place the rhubarb, flour, sugar, chopped ginger and syrup in a shallow ovenproof dish and toss together. Cover with foil and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 3 minutes.

Meanwhile, place the ingredients for the topping in a food processor and blend until smooth. Uncover the rhubarb and spoon over the topping.

Return to the oven for a further 25 minutes or until the topping is golden and cooked through.

For rhubarb & ginger fools, whisk 200 ml (7 fl oz) double cream until soft peaks form, then stir in 1 tablespoon icing sugar.

Gently stir in 125 g (4 oz) canned rhubarb, drained and chopped, and divide between serving bowls. Crumble 1 ginger biscuit over each portion and serve immediately. Total cooking time 10 minutes.

rhubarb and ginger slump

tropical fruit salad

How to make tropical fruit salad recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
2 lemon grass stalks, roughly chopped
150 ml (¼ pint) water
150 g (5 oz) caster sugar
125 g (4 oz) pineapple, peeled and sliced
1 mango, peeled and sliced
½ papaya, peeled and chopped
coconut macaroons or coconut ice cream, to serve

Method:
Place the lemon grass, measurement water and sugar in a small, heavy-based saucepan, bring to the boil and cook for 1 minute. Let cool slightly, then transfer to the freezer until completely cool, about 10 minutes.

Arrange the fruit in a serving bowl. Strain the syrup over the fruit and serve with macaroons or coconut ice cream, if liked.

For sticky coconut rice with tropical fruit, cook 200 g (7 oz) pudding rice in a large saucepan of boiling water according to the pack instructions. Transfer to a colander to drain.

Add 100 g (3½ oz) coconut cream, 3 tablespoons caster sugar and 1 lemon grass stalk to the pan and heat through. Return the rice to the pan, stir well and set aside for 10 minutes to cool.

Peel and cut 1 mango and ½ pineapple into thin slices and serve with the coconut rice, topped with a sprinkling of desiccated coconut. Total cooking time 30 minutes.

tropical fruit salad

vanilla zabaglione

How to make vanilla zabaglione recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
6 egg yolks
50 g (2 oz) caster sugar
1 vanilla pod
4 tablespoons marsala or dessert wine
biscotti, to serve

Method:
Place the egg yolks and sugar in a heatproof bowl. Split the vanilla pod lengthways, scrape out the seeds, add to the bowl and whisk together. Place the bowl over a saucepan of gently simmering water, taking care that the bottom of the bowl does not touch the water.

Add the marsala and whisk continuously with a hand-held electric whisk for 5–8 minutes until the mixture is frothy and thickened. It should leave a trail when you remove the beaters.

Pour into glass serving bowls and serve with biscotti.

For vanilla egg nog, bring 500 ml (17 fl oz) milk and 200 ml (7 fl oz) single cream to the boil in a heavy-based saucepan with 1 split vanilla pod.

Beat 4 egg yolks with 75 g (3 oz) caster sugar in a heatproof bowl to combine, then slowly pour on the hot milk, stirring continuously.

Return to the pan and cook over a low heat for 5–10 minutes until thickened. Place 125 g (4 oz) chopped white chocolate in the heatproof bowl with 2 tablespoons brandy, if liked.

Pour over the warm, thickened milk and stir until combined and the chocolate melted. Spoon into cups to serve. Total cooking time 20 minutes.

vanilla zabaglione

jamaican spiced corn chowder

How to make jamaican spiced corn chowder recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cayenne pepper
200 g (7 oz) red split lentils, rinsed
1 litre (1¾ pints) hot vegetable stock
400 ml (14 fl oz) coconut milk
1 Scotch bonnet chilli, left whole
1 tablespoon thyme leaves
200 g (7 oz) potatoes, peeled and cut into 1 cm (½ in) dice
200 g (7 oz) carrots, peeled and cut into 1 cm (½ in) dice
400 g (13 oz) sweetcorn kernels (either fresh, frozen or canned)
2 red peppers, cored, deseeded and cut into 1 cm (½ in) dice
salt and pepper
handful of chopped fresh coriander, to garnish

Method:
Heat the oil in a saucepan and stir-fry the onion and garlic for 2–3 minutes.

Increase the heat, add the cayenne pepper, red lentils, stock, coconut milk, chilli, thyme, potatoes and carrots. Bring to the boil and simmer for 15–20 minutes.

Season and add the corn and red pepper for the last 3 minutes of cooking.

Remove the Scotch bonnet chilli, ladle the chowder into bowls and serve garnished with chopped coriander and sprinkled with freshly ground black pepper.

For corn & red pepper curry, heat 1 tablespoon olive oil in a saucepan and fry 1 chopped onion and 2 chopped garlic cloves with 625 g (1¼ lb) sweetcorn kernels and 2 cored, deseeded and finely diced red peppers for 1–2 minutes.

Add 1 tablespoon mild curry powder and 600 ml (1 pint) coconut milk and bring to the boil. Cook for 3–4 minutes, remove from the heat and stir in 4 tablespoons finely chopped fresh coriander before serving over readycooked rice. Total cooking time 10 minutes.

jamaican spiced corn chowder

mushroom and tofu stew

How to make mushroom and tofu stew Recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 tablespoon olive oil
1 onion, sliced
500 g (1 lb) chestnut mushrooms, quartered
350 g (11½ oz) sweet potatoes, peeled and chopped
½ tablespoon pomegranate molasses or balsamic syrup
1 tablespoon wholemeal flour
500 ml (17 fl oz) hot vegetable stock
1 tablespoon dark muscovado sugar
dash of Worcestershire sauce
200 g (7 oz) tofu, cubed
steamed Tenderstem broccoli, to serve

Method:
Heat the oil in a large saucepan or flameproof casserole dish, add the onion and cook for 1–2 minutes until it starts to soften. Add the mushrooms and cook for a further 1–2 minutes,
stirring occasionally.

Add the sweet potatoes, molasses or syrup and flour and stir well. Slowly pour in the stock, stirring continuously. Add the sugar and Worcestershire sauce and stir again until well mixed.

Bring to a simmer, cover and cook for 15 minutes until the sweet potatoes are tender. Add the tofu 5 minutes before the end of the cooking time.

Serve with steamed Tenderstem broccoli.

For mushroom & tofu stir-fry, heat 1 tablespoon coconut oil in a wok or large frying pan, add 2 sliced red onions, 1 tablespoon mustard seeds and 2 chopped garlic cloves and stir-fry for 1–2 minutes.

Add 500 g (1 lb) sliced chestnut mushrooms and stir-fry for 2–3 minutes, then add 1 cored, deseeded and sliced red pepper, ½ shredded Chinese cabbage and 150 g (5 oz) cubed tofu and stir-fry for a further 4–5 minutes.

Stir in 2 teaspoons soy sauce. Serve sprinkled with 2 tablespoons toasted sesame seeds. Total cooking time 10 minutes.

mushroom and tofu stew

malaysian red pepper and cabbage

How to make malaysian red pepper and cabbage recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
1 tablespoon sunflower oil
2 garlic cloves, crushed
2 teaspoons medium curry powder
1 red pepper, cored, deseeded and finely diced
½ green cabbage, finely shredded
3 eggs, lightly beaten
salt and pepper
crusty bread, to serve (optional)

Method:
Heat the oil in a large wok or frying pan until hot, add the garlic, curry powder and red pepper and stir-fry over a medium-high heat for 3–4 minutes until softened.

Increase the heat to high, add the cabbage, season and stir-fry for 5 minutes or until the cabbage is cooked but still retains a bite.

Stir in the eggs and mix well with the vegetables, then continue stirring until the eggs are scrambled and just cooked through. Serve immediately with crusty bread, if liked.

For spicy cabbage & red pepper stew, heat 2 tablespoons sunflower oil in a large saucepan, add 2 finely sliced onions and cook over a medium heat, stirring occasionally, for 6–8 minutes or until soft and translucent.

Stir in 3 chopped garlic cloves, 1 deseeded and sliced red chilli and 1 tablespoon mild curry paste, then pour over 400 ml (14 fl oz) hot vegetable stock and 400 ml (14 fl oz) coconut milk and bring to the boil.

Stir in ½ green cabbage, shredded, and 3 cored, deseeded and thinly sliced red peppers and bring back to the boil, then reduce the heat to medium and cook for 12–15 minutes or until the vegetables are tender. Season well, then serve with rice or crusty bread. Total cooking time 30 minutes.

malaysian red pepper and cabbage

cauliflower and potato curry

How to make cauliflower and potato curry recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
3 tablespoons vegetable oil
1 large onion, roughly chopped
1 cauliflower, trimmed and cut into florets
500 g (1 lb) potatoes, peeled and cut into chunks
2 teaspoons cumin seeds
4 tablespoons korma curry paste
400 ml (14 fl oz) coconut milk
300 ml (½ pint) vegetable stock
300 g (10 oz) spinach leaves
4 tablespoons chopped fresh coriander
salt and pepper
warm naan breads, to serve

Method:
Heat the oil in a large, heavy-based saucepan and cook the onion over a medium heat, stirring occasionally, for 2–3 minutes until beginning to soften, then add the cauliflower, potatoes and cumin seeds. Cook for 4–5 minutes, stirring occasionally, until the potatoes are beginning to brown.

Add the curry paste and toss to coat the vegetables, then stir in the coconut milk and stock and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes until the vegetables are tender, adding the spinach for the last 5 minutes of the cooking time.

Season generously and stir in the coriander. Serve with warm naan breads.

For cauliflower Thai green curry, cook a 500 g (1 lb) mixture of frozen cauliflower florets and green beans in a large saucepan of slightly salted boiling water according to the packet instructions.

Drain and return to the pan. Add a 400 g (13 oz) jar Thai green curry sauce and heat through, stirring gently. Serve with ready-cooked Thai jasmine rice. Total cooking time 10 minutes.

cauliflower and potato curry

chunky vegetable red lentil dahl

How to make chunky vegetable red lentil dahl recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
4 tablespoons vegetable oil
1 large onion, roughly chopped
1 aubergine, trimmed and roughly chopped
1 red pepper, cored, deseeded and cut into chunks
250 g (8 oz) okra, trimmed and cut into 2.5 cm (1 inch) lengths
175 g (6 oz) split red lentils, rinsed
3 tablespoons balti curry paste
600 ml (1 pint) vegetable stock
3 tablespoons chopped mint
200 g (7 oz) natural yogurt
5 tablespoons chopped fresh coriander
salt and pepper
warm naan breads, to serve

Method:
Heat the oil in a large, heavy-based saucepan and cook the onion and aubergine over a medium heat, stirring occasionally, for 5 minutes, until softened and cooked through.

Add the red pepper and okra to the pan and cook, stirring frequently, for 3–4 minutes before adding the lentils and curry paste. Stir well to mix, then pour in the stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes until the lentils are tender.

Meanwhile, stir the mint into the yogurt.

Remove the pan from the heat, stir in the coriander and season to taste. Serve with warm naan breads and the minted yogurt for drizzling.

For quick red lentil, chunky vegetable & chilli soup, heat 2 tablespoons olive oil in a saucepan and cook 2 chopped onions, 1 deseeded and finely chopped red chilli, the finely grated rind of 1 lemon and 1 teaspoon ground cumin over a medium heat, stirring, for 2 minutes.

Add 200 g (7 oz) rinsed split red lentils, 200 g (7 oz) frozen chunky mixed vegetables and 750 ml (1¼ pints) hot vegetable stock.

Simmer for 8 minutes until the lentils are tender. Stir through shredded mint and serve with natural yogurt and pitta breads. Total cooking time 10 minutes.

chunky vegetable red lentil dahl

spiced carrot and green bean stew

How to make spiced carrot and green bean stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1 tablespoon sunflower oil
1 onion, sliced
1–2 hot green chillies, deseeded and sliced
1 garlic clove, crushed
5–6 fresh curry leaves
1 tablespoon medium curry powder
¼ teaspoon ground turmeric
½ teaspoon fenugreek seeds
2 carrots, peeled and cut into thin matchsticks
450 g (14½ oz) green beans, trimmed and halved
400 ml (14 fl oz) coconut milk
juice of 1 lime
salt and pepper
steamed rice or crusty bread, to serve (optional)

Method:
Heat the oil in a heavy-based saucepan, add the onion, chillies, garlic and curry leaves and cook over a medium heat, stirring occasionally, for 6–8 minutes until the onion is softened and golden brown. Sprinkle over the curry powder, turmeric and fenugreek seeds and season well.

Add the carrots and beans and cook, stirring, for a further 3–4 minutes. Reduce the heat to low, pour over the coconut milk and simmer for 10–12 minutes or until the vegetables are tender.

Remove from the heat and stir in the lime juice. Ladle into bowls and serve with steamed rice or bread, if liked.

For spicy carrot & green bean soup, heat 1 tablespoon butter and 1 tablespoon sunflower oil in a heavy-based saucepan, add 1 finely chopped onion, 1 chopped garlic clove, 1 teaspoon peeled and grated fresh root ginger and 1 tablespoon mild curry powder and fry, stirring, for 1–2 minutes.

Stir in 3 peeled and finely chopped carrots, 200 g (7 oz) finely chopped trimmed green beans and 800 ml (1 pint 8 fl oz) hot vegetable stock and bring to the boil, then reduce the heat to medium and cook for 12–15 minutes or until the vegetables are tender.

Remove from the heat and, using a stick blender, process the soup until smooth. Season, then stir in 200 ml (7 fl oz) single cream. Serve with crusty bread. Total cooking time 20 minutes.

spiced carrot and green bean stew

puffed goats cheese omelette

How to make puffed goats cheese omelette recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
6 eggs
25 g (1 oz) grated Parmesan cheese
handful of chopped basil
1 tablespoon olive oil
3 roasted red peppers, from a jar, drained and sliced
125 g (4 oz) soft goats’ cheese
salt and pepper
Crack 3 eggs into a bowl. Separate the remaining 3 eggs and add the yolks to the whole
eggs. Stir in the Parmesan and some of the basil and season to taste.
Whisk the egg whites until soft peaks form, then carefully fold into the whole egg mixture,
one-third at a time.

Method:
Heat the oil in an ovenproof frying pan. Add the egg mixture and cook for 2 minutes, then scatter over the peppers and goats’ cheese.

Place the pan under a preheated hot grill and cook for 5–7 minutes more until puffed and just set. Scatter over the remaining basil to serve.

For pecorino & chilli omelettes, heat 1 tablespoon butter in a small frying pan. Pour in 1 lightly beaten egg and stir around the pan. Leave to cook for 30 seconds until starting to set, then grate over 25 g (1 oz) pecorino cheese and add a pinch of dried red chilli flakes.

Cook until the omelette is set, then roll it up and keep warm. Make 3 more omelettes in the same way. Serve with a green salad. Total cooking time 10 minutes.

puffed goats cheese omelette

spicy szechuan tofu

How to make spicy szechuan tofu recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
4 tablespoons vegetable oil
6 spring onions, finely sliced
2 red chillies, deseeded and thinly sliced
2.5 cm (1 in) piece of fresh root ginger, finely chopped
4 garlic cloves, finely sliced
1 teaspoon crushed Szechuan peppercorns
pinch of salt
250 g (8 oz) firm tofu, cut into 2.5 cm (1 in) cubes
200 g (7 oz) mangetout, halved
150 g (5 oz) baby sweetcorn, halved lengthways
250 g (8 oz) pak choi, chopped
300 g (10 oz) beansprouts
2 tablespoons light soy sauce
2 tablespoons Shaohsing rice wine
sesame oil, for drizzling
steamed rice, to serve

Method:
Heat 2 tablespoons of the oil in a wok or deep frying pan and add the spring onions, chillies, ginger, garlic, peppercorns and a pinch of salt. Fry for 1 minute, add the tofu and stir-fry for another 2 minutes, then transfer to a plate.

Add the remaining oil to the wok or pan and stir-fry the mangetout, sweetcorn, pak choi and beansprouts for a few minutes, until starting to wilt, then add the soy sauce and rice wine.

Return the tofu mixture to the wok or pan and toss everything together.

Drizzle with sesame oil and serve with rice.

For speedy Szechuan stir-fry, cube 500 g (1 lb) firm tofu and grill under a preheated medium grill for 2–3 minutes until golden brown. Meanwhile, heat 2 tablespoons vegetable oil in a wok or deep frying pan.

Add 2 x 300 g (10 oz) packs stir-fry vegetables and stir-fry for 3–4 minutes. Stir in a 150 g (5 oz) sachet ready-made Szechuan stir-fry sauce and stir-fry for a further 1–2 minutes. Add the tofu to the pan, toss to mix and serve. Total cooking time 10 minutes.

spicy szechuan tofu

spicy mushroom and cauliflower

How to make spicy mushroom and cauliflower recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons sunflower oil
8 spring onions, cut into 5 cm (2 inch) lengths
2 teaspoons grated garlic
2 teaspoons ground ginger
2 tablespoons hot curry powder
200 g (7 oz) baby button mushrooms
300 g (10 oz) cauliflower florets
2 red peppers, cored, deseeded and cut into chunks
400 g (13 oz) can chopped tomatoes
220 g (7½ oz) can chickpeas, rinsed and drained
salt and pepper
large handful of chopped mint leaves, to garnish
warm naan bread, to serve

Method:
Heat the oil in a large frying pan, add the spring onions and fry over a medium heat for 1–2 minutes. Add the garlic, ground ginger and curry powder and fry, stirring, for 20–30 seconds until fragrant, then stir in the mushrooms, cauliflower and red peppers and fry for a further 2–3 minutes.

Stir in the tomatoes and bring to the boil. Cover, then reduce the heat to medium and simmer, uncovered, for 10–15 minutes, stirring occasionally. Add the chickpeas, season and bring back to the boil.

Scatter with chopped mint and serve with warm naan.

For spicy mushroom, cauliflower & chickpea rice, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 1 chopped onion, 1 deseeded and chopped red chilli, 100 g (3½ oz) button mushrooms, 1 tablespoon curry powder, 100 g (3½ oz) small cauliflower florets, 100 g (3½ oz) canned chickpeas, rinsed and drained, 1 teaspoon ginger paste and 1 teaspoon garlic paste and stir-fry over a high heat for 6–8 minutes.

Add 500 g (1 lb) ready-cooked basmati or long-grain rice and stir-fry for a further 3–4 minutes or until piping hot. Season, then serve immediately. Totalcooking time 20 minutes.

spicy mushroom and cauliflower

tomato, rosemary and bean stew

How to make tomato, rosemary and bean stew recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
3 tablespoons olive oil
1 large red onion, sliced
2 teaspoons garlic purée
2 tablespoons chopped rosemary leaves
2 x 400 g (13 oz) cans cannellini beans, rinsed and drained
500 g (1 lb) jar tomato pasta sauce
wholemeal crusty bread, to serve

Method:
Heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring occasionally, for 2 minutes. Add the garlic purée and rosemary and cook, stirring constantly, for 30 seconds.

Add the beans and tomato sauce and bring to the boil. Reduce the heat, cover and simmer for 6–7 minutes until piping hot.

Serve with fresh wholemeal bread for mopping up the juices.

For haricot bean cassoulet, heat 3 tablespoons olive oil in a large, heavy-based frying pan and cook 1 small chopped onion, 2 peeled and diced carrots and 1 tablespoon chopped rosemary leaves over a medium heat, stirring occasionally, for 3–4 minutes until softened. Add 2 x 400 g (13 oz) cans haricot beans, rinsed and drained, with 600 ml (1 pint) vegetable stock and bring to the boil.

Simmer briskly, uncovered, for 10 minutes until piping hot, then place a third of the beans into a food processor and whizz until smooth. Return the puréed beans to the pan, stir to combine and heat through. Season to taste, then serve with crusty bread. Total cooking time 20 minutes.

tomato, rosemary and bean stew

southern style rice

How to make southern style rice recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
1½ tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, roughly chopped
1 celery stick, chopped
1 red and 1 yellow pepper, cored, deseeded and chopped
1 courgette, chopped
1 teaspoon each dried thyme, dried oregano, hot smoked paprika
¼ teaspoon cayenne pepper
250 g (8 oz) long-grain rice, rinsed
2 tablespoons tomato purée
2 x 400 g (13 oz) cans chopped tomatoes
450 ml (¾ pint) vegetable stock
salt and pepper
2 tablespoons chopped parsley, to garnish
few dashes Tabasco sauce, to serve (optional)

Method:
Heat the oil in a large, heavy-based casserole over a medium heat. Add the onion, garlic, celery and red and yellow peppers and cook for 4–5 minutes, stirring frequently, then add the
courgette and cook for a further 3–4 minutes.

Add the herbs, spices and rice and stir-fry for 1 minute, coating the rice well in the other ingredients. Stir in the tomato purée, chopped tomatoes and vegetable stock and season.

Bring to the boil and cover with a tight fitting lid, then reduce the heat and leave to simmer gently for 15–18 minutes until the rice is cooked and the mixture thickened.

Serve sprinkled with chopped parsley and a few dashes of Tabasco sauce, if liked.

For Southern-style mixed vegetable & bean stir-fry, chop 1 large onion, 1 celery stick and 1 courgette. Core, deseed and chop 1 red and 1 yellow pepper and finely chop 2 garlic cloves. Roughly chop 2 tablespoons pickled red jalapeño peppers and set aside.

Heat 1½ tablespoons vegetable oil in a large frying pan or wok over a medium heat, then add the raw vegetables and stir-fry for 10 minutes until tender. Add 1 teaspoon each of dried thyme, dried oregano and hot smoked paprika and ¼ teaspoon cayenne pepper and stir-fry for a further minute.

Stir in 250 g (8 oz) ready-cooked plain, mushroom or chilli and bean rice, then add a 400 g (13 oz) can kidney beans, rinsed and drained.

Continue to stir-fry until hot, then serve immediately in bowls, each topped with a dollop of soured cream and a scattering of chopped pickled red jalapeño peppers. Total cooking time 20 minutes.

southern style rice

malaysian stew

How to make Malaysian stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons vegetable oil
1 medium onion, thinly sliced
6 tablespoons laksa curry paste
2 x 400 ml (14 fl oz) cans coconut milk
300 ml (½ pint) water
1 teaspoon salt
200 g (7 oz) peeled potatoes, cut into 1.5 cm (¾ in) pieces
250 g (8 oz) peeled carrots, cut into 1.5 cm (¾ in) pieces
100 g (3½ oz) fine green beans, topped, tailed and halved
150 g (5 oz) cauliflower florets
300 g (10 oz) peeled and deseeded butternut squash, cut into 1.5 cm (¾ in) pieces
50 g (2 oz) cashew nuts
50 g (2 oz) beansprouts
4 spring onions, trimmed and sliced on the diagonal
handful of Thai sweet basil leaves or fresh coriander

Method:
Heat the oil in a large pan over a medium heat. Add the onion and the curry paste and fry gently for 2–3 minutes until it begins to smell fragrant.

Pour in the coconut milk and measurement water, add the salt and bring to the boil.

Add the potatoes and carrots and cook for 10 minutes, then add the green beans, cauliflower and squash and cook for a further 7 minutes.

Sprinkle over the cashew nuts and simmer for 3 minutes until the vegetables are just tender.

Stir in the beansprouts, spring onions and basil or coriander. Simmer for 1 minute and serve immediately.

For quick Asian coconut soup, heat 1 tablespoon vegetable oil in a large wok and add 6 chopped spring onions, 1 tablespoon laksa curry paste, 400 ml (14 fl oz) coconut milk, 400 ml (14 fl oz) vegetable stock and 300 g (10 oz) pack stir-fry vegetables. Bring to the boil and cook over a high heat for 4–5 minutes. Season and serve. Total cooking time 10 minutes.

malaysian stew

bean and vegetable nut crumble

How to make bean and vegetable nut crumble recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
75 g (3 oz) butter, chilled and diced
175 g (6 oz) plain flour
100 g (3½ oz) walnuts, chopped
50 g (2 oz) Cheddar cheese, grated
2 x 250 g (8 oz) packs prepared broccoli, cauliflower and carrots
500 g (1 lb) jar ready-made tomato and herb sauce
2 garlic cloves, crushed
6 tablespoons finely chopped basil leaves
400 g (13 oz) can butter beans, rinsed and drained
salt and pepper

Method:
Rub the butter into the plain flour until crumbs form. Stir in the chopped walnuts and grated cheese, season and set aside.

Remove the carrots from the packs of prepared vegetables, roughly chop and boil in a large saucepan for 2 minutes. Add the broccoli and cauliflower and cook for another minute, then drain.

Pour the tomato and herb sauce over the blanched vegetables and heat until bubbling.

Stir in the garlic, basil and butter beans. Transfer to a medium-sized ovenproof dish and scatter over the crumble mixture. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until golden and bubbling.

For butter bean and walnut pâté, tip 2 x 400 g (13 oz) cans butter beans, rinsed and drained, and the juice and finely grated zest of 1 lemon into a food processor with 1 crushed garlic clove, 4 tablespoons each of finely chopped basil and mint leaves, 50 g (2 oz) chopped walnuts, 8 tablespoons ready-made mayonnaise and 2 teaspoons Dijon mustard. Blend until fairly smooth and serve spread thickly on toasted sourdough bread with a salad. Total cooking time 10 minutes.

bean and vegetable nut crumble

savoy cabbage and parmesan soup

How to make savoy cabbage and parmesan soup recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
4 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
½ teaspoon fennel seeds
1 Savoy cabbage
1 potato, peeled and diced
1 litre (1¾ pints) vegetable stock
75 g (3 oz) grated Parmesan cheese, plus extra 1 tablespoon to serve
salt and pepper
crusty bread, to serve

Method:
Heat 2 tablespoons of the olive oil in a saucepan and sauté the onion, garlic and fennel seeds for 3–4 minutes.

Shred 4 leaves of the cabbage and reserve. Finely shred the remaining cabbage, add to the pan with the diced potato and cook for 3–4 minutes, then pour in the stock.

Simmer for 10 minutes, until the potato is tender. Stir in the grated Parmesan.

Blend with a stick blender, or in a food processor, until smooth. Season to taste.

Heat the remaining olive oil and stir-fry the reserved cabbage. Top each bowl of soup with the fried cabbage.

Serve sprinkled with extra grated Parmesan, and slices of crusty bread on the side.

For rice with Savoy cabbage, heat 3 tablespoons olive oil in a frying pan and sauté 1 chopped onion for 2–3 minutes. Stir in 450 g (14½ oz) finely shredded Savoy cabbage and cook, stirring, until wilted.

Stir in 250 g (8 oz) Arborio rice and 1 litre (1¾ pints) vegetable stock. Bring to the boil and simmer for 15–16 minutes, until the rice is al dente. Stir in 25 g (1 oz) butter and 40 g (1¾ oz) grated Parmesan, season and serve. Total cooking time 20 minutes.

savoy cabbage and parmesan soup

black eyed bean stew

How to make black eyed bean stew recipe

Serves 4

Total cooking time 30 minutes

Ingredients:
2 tablespoons olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
2 celery stalks, diced
1 large carrot, peeled and cut into 1 cm (½ in) pieces
1 red pepper, cored, deseeded and cut into 1 cm (½ in) pieces
1 teaspoon dried mixed herbs
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 x 400 g (13 oz) cans tomatoes
2 tablespoons sun-dried tomato purée
75 ml (3 fl oz) vegetable stock
2 x 400 g (13 oz) cans black-eyed beans in water, rinsed and drained
4 tablespoons finely chopped fresh coriander, plus extra leaves to garnish
salt and pepper
basmati rice, to serve

Method:
Heat the oil in a large frying pan and place over a high heat.

Add the shallots, garlic, celery, carrot and red pepper and stir-fry for 2–3 minutes or until lightly starting to brown.

Sprinkle in the dried herbs, cumin and cinnamon, add the tomatoes, purée and stock and bring to the boil. Reduce the heat to medium, cover and cook gently for 12–15 minutes or until the vegetables are tender, breaking up the tomatoes into small pieces with a wooden spoon towards the end of the cooking time.

Stir in the black-eyed beans and cook for 2–3 minutes or until piping hot.

Season well, remove from the heat and sprinkle over the chopped coriander. Garnish with coriander leaves and serve with basmati rice.

For hearty bean & vegetable broth, place 1 peeled and finely diced carrot, 2 finely diced celery stalks, 2 finely diced shallots, 2 crushed garlic cloves, 2 tablespoons sun-dried tomato purée and 2 teaspoons dried mixed herbs in a heavy-based saucepan with 1 litre (1¾ pints) hot vegetable stock and bring to the boil.

Cook, uncovered, over a medium heat for 10–12 minutes. Stir in 2 x 400 g (13 oz) cans black-eyed beans, rinsed and drained, and bring back to the boil. Season, remove from the heat and serve ladled into bowls with crusty bread. Total cooking time 20 minutes.

black eyed bean stew

red cabbage and beetroot lentils

How to make red cabbage and beetroot lentils recipe

Serves 2

Total cooking time 20 minutes

Ingredients:
2 tablespoons olive or vegetable oil
½ small red cabbage, thinly sliced
2 spring onions, sliced, plus extra to garnish
1 beetroot, coarsely grated
1 teaspoon ground cumin
300 g (10 oz) canned green lentils, rinsed and drained
salt and pepper
natural or Greek yogurt, to serve

Method:
Heat the oil in a saucepan and cook the red cabbage and spring onion over a medium heat for about 5 minutes until just beginning to soften. Stir in the beetroot, then cover and cook for a further 8–10 minutes, stirring occasionally, until the vegetables are tender.

Sprinkle over the ground cumin and stir over the heat for a minute, then add the lentils and warm through. Season to taste, then spoon into 2 dishes and serve with a dollop of yogurt and extra sliced spring onions.

For fruity braised red cabbage, heat 2 tablespoons olive or vegetable oil in a saucepan and gently cook 1 finely chopped red onion over a medium heat for 6–7 minutes until softened. Add 1 chopped garlic clove and 1 teaspoon ground cumin, then stir in ½ shredded red cabbage, 1 peeled and coarsely grated dessert apple and a small handful of raisins.

Cook gently for about 15 minutes, stirring frequently, until the vegetables are softened but still have some bite. Season to taste, then stir in 2 teaspoons balsamic vinegar and serve with grilled vegetarian sausages. Total cooking time 30minutes.

red cabbage and beetroot lentils

quick mushroom and garlic tom yum

How to make quick mushroom and garlic tom yum recipe

Serves 4

Total cooking time 10 minutes

Ingredients:
1 tablespoon tom yum paste
1 litre (1¾ pints) vegetable stock
150 g (5 oz) oyster mushrooms, sliced
200 g (7 oz) closed-cup mushrooms, sliced
100 g (3½ oz) enoki mushrooms (optional)
2 spring onions, thinly sliced
2 garlic cloves, sliced
2.5 cm (1 inch) piece fresh root ginger, peeled and sliced
lime juice, to serve

Method:
Place the tom yum paste in a large saucepan with the stock and bring to a simmer. Add the mushrooms, spring onions, garlic and ginger and simmer for 5–6 minutes, so the flavours develop and the mushrooms soften.

Ladle into bowls and serve immediately with a squeeze of lime juice.

For wild mushroom & garlic broth, place 25 g (1 oz) mixed dried mushrooms in a pan with 1 litre (1¾ pints) just simmering water. Cover and cook for 10 minutes, until softened.

Meanwhile, heat 2 tablespoons oil in a saucepan and cook 1 diced celery stick, 1 sliced leek, 2 chopped shallots and 2 chopped garlic cloves for 7–8 minutes over a medium heat until softened.

Add 300 g (10 oz) sliced portobello mushrooms and cook for a further 2 minutes, until just beginning to soften. Strain the dried mushrooms, reserving the liquid, then slice and add to the vegetables. Stir, then add the reserved mushroom stock and simmer for 4–5 minutes. Ladle into bowls and serve. Total cooking time 20 minutes.

quick mushroom and garlic tom yum

red pepper and spinach stew

How to make red pepper and spinach stew recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
3 tablespoons olive or vegetable oil
2 large red peppers, cored, deseeded and cut into large pieces
3 garlic cloves, sliced
2 teaspoons ground cumin or Mexican spice mix, such as fajita seasoning (optional)
2 tablespoons tomato purée
400 ml (14 fl oz) hot vegetable stock
400 g (13 oz) can chopped tomatoes
610 g (1 lb 3¾ oz) canned kidney beans, rinsed and drained
200 g (7 oz) frozen leaf spinach, defrosted and drained
salt and pepper

Method:
Heat the oil in a saucepan and cook the peppers and garlic over a medium heat for 5–6 minutes, stirring frequently, until softened.

Stir in the cumin, if using, and cook for 1 minute before adding the tomato purée, hot stock, chopped tomatoes and kidney beans. Bring to the boil, season to taste, then cover and simmer gently for 10–12 minutes until thickened slightly. Stir in the spinach for the final minute of cooking, then ladle into bowls to serve.

For red pepper & kidney bean soup, cook the peppers and garlic as for Red pepper & spinach stew until softened. Add the ground cumin and cook for a minute, then pour in 750 ml (1¼ pints) hot vegetable stock, 500 g (1 lb) sieved tomatoes or passata and 2 x 400 g (13 oz) cans kidney beans, rinsed and drained, reserving about 200 g (7 oz) of the beans.

Season to taste, then cover, bring to a boil and simmer for about 15 minutes until slightly thickened. Use a stick blender to blend the soup, then stir through the reserved beans, 150 g (5 oz) defrosted chopped spinach and heat through. Ladle into bowls to serve, scattered with chopped parsley. Total cooking time 30 minutes.

red pepper and spinach stew