Tempewytchrecipesdone

Ricotta, tomato & spinach frittata

Ingredients 1 tbsp olive oil 1 large onion , finely sliced 300g cherry tomatoes 100g spinach leaves small handful basil leaves 100g ricotta 6 eggs , beaten salad , to serve Method STEP 1 Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook... Read more →

Vegan jambalaya

Ingredients 2 tbsp cold-pressed rapeseed oil 1 large onion (180g), finely chopped 4 celery sticks, finely chopped 1 yellow pepper, chopped 2 tsp smoked paprika ½ tsp chilli flakes ½ tsp dried oregano 115g brown basmati rice 400g can chopped tomatoes 2 garlic cloves, finely grated 400g butter beans, drained... Read more →

Vegan three-bean chilli with potato jackets

Ingredients 2 baking potatoes (about 180g each) 1 tbsp cold-pressed rapeseed oil 1 yellow or orange pepper, deseeded and chopped 2 garlic cloves, finely grated 1 tsp cumin seeds ½ tsp chilli flakes 1 tsp smoked paprika 1 tsp ground coriander 1 tsp dried oregano 400g can chopped tomatoes 2... Read more →

Spaghetti with Spinach, Tomatoes and Goat Cheese

Ingredients 3/4 pound spaghetti 1/4 cup extra-virgin olive oil 2 garlic cloves, thinly sliced Pinch of crushed red pepper 1 cup grape tomatoes (6 ounces), halved Kosher salt and freshly ground black pepper 8 cups baby spinach (7 ounces) 1/4 cup freshly grated pecorino cheese, plus more for serving 4... Read more →

Kidney bean curry

Ingredients 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped thumb-sized piece of ginger, peeled and finely chopped 1 small pack coriander, stalks finely chopped, leaves roughly shredded 1 tsp ground cumin 1 tsp ground paprika 2 tsp garam masala 400g can chopped tomatoes 400g can... Read more →

Huevos Rancheros with Potato Recipe

Ingredients 400g potatoes, peeled and cut into 2cm dice 1 large onion, diced 2 garlic cloves, crushed 1tbsp olive oil 100g sweetcorn 1 tsp paprika 1 green chili, sliced 1 tin of chopped tomatoes 4 medium eggs Fresh coriander Method Boil the potatoes for 6-7 minutes and drain. In a... Read more →

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 →

Red lentil, chickpea & chilli soup

Ingredients 2 tsp cumin seeds large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers) small bunch coriander, roughly chopped (save... 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 →

Mushroom hash with poached eggs

Ingredients 1½ tbsp rapeseed oil 2 large onions, halved and sliced 500g closed cup mushrooms, quartered 1 tbsp fresh thyme leaves, plus extra for sprinkling 500g fresh tomatoes, chopped 1 tsp smoked paprika 4 tsp omega seed mix (see tip) 4 large eggs Method Heat the oil in a large... Read more →