Tempewytchrecipesdone

Spanish Cannellini Bean and Red Pepper Stew with Chicken-Style Pieces

Ingredients 1 tbsp extra virgin olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 medium red peppers, deseeded and thinly sliced 1 tbsp smoked paprika 2 x 400g cans chopped tomatoes 500ml low sodium vegetable stock Pinch of turmeric 10 pitted black olives, sliced 300g frozen... Read more →

Pea, Spinach and Goat’s Cheese Frittata

For the frittata 3 tbsp olive oil 1 medium red onion, thinly sliced 1 clove garlic, finely chopped 50g spinach 100g peas, fresh or frozen 6 free-range eggs 100ml semi-skimmed milk 5g chives, finely chopped Pinch of salt Pinch of ground black pepper 50g vegetarian goats cheese, broken into small... Read more →

Risotto with peas & broad beans

Ingredients 1 tbsp olive oil 100g cold butter, diced 1 small onion or 2 shallots, chopped 175g risotto rice 100ml white wine 600ml hot vegetable stock 50g parmesan, finely grated 200g fresh peas, podded (about 1kg/2lb 4oz unpodded weight) 200g broad beans, podded (about 1kg/2lb 4oz unpodded weight) Method Heat... Read more →