Tempewytchrecipesdone

Somerset stew with cheddar & parsley mash

Ingredients 1 tbsp oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 large carrot, finely chopped 1 leek, chopped 1 tbsp tomato purée 400g can chopped tomato 200g can butter bean, drained 400g can flageolet bean, rinsed and drained 200ml dry cider 250ml vegetable stock few sprigs thyme,... Read more →

Vegan tomato soup with spinach ravioli

Ingredients 2 x 300g packs Waitrose 1 Red Choice Tomatoes, halved 3 medium leeks, trimmed and roughly chopped 5 garlic cloves, peeled and halved 4 thyme sprigs 2 tbsp olive oil 400g can butter beans, rinsed and drained 500ml Cooks’ Ingredients Fresh Vegetable Stock 2 tbsp extra virgin olive oil,... Read more →

Leek and potato soup

1 tbsp vegetable oil 1 onion, sliced 225g/8oz potatoes, cubed 2 medium leeks,sliced 1.2 litres/2 pints vegetable stock 150ml/5fl oz double cream or crème fraîche salt and freshly ground black pepper Preparation method Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4... Read more →

Sesame noodles with leeks & sprouts

Ingredients 2 nests whole wheat noodles (about 100g) 1 tbsp tamari thumb-sized piece ginger, finely grated 3 garlic cloves, finely grated 1 tbsp apple cider vinegar 1 tbsp sesame oil 150g sprouts, sliced 1 leek, cut into 3 down the length, the lengths halved and shredded into long strips 50g... Read more →