DETAILS Serves 4Cooking time: 40 minutes INGREDIENTS 1 onion, peeled 6 cloves garlic, peeled 1 tbsp fresh ginger 1 tsp sea salt 1 tbsp vegetable oil, for frying 1 Pack Merchant Gourmet Puy Lentils 1 tbsp curry powder 1 tsp mild chilli powder ½ tsp turmeric ½ tsp ground coriander ½ tsp ground cumin ½ tsp ground fenugreek ½ tsp ground cinnamon 2 tbsp tomato puree 2 potatoes, peeled & cubed 480ml vegetable stock 240 ml ...
DETAILS Serves 6Cooking time: 90 minutes INGREDIENTS 150g sweet potato, cubed and steamed 2 tbsp olive oil 250g / approx. 4 Portobello mushrooms 1 onion, finely chopped3 cloves garlic, minced 1 red pepper, finely chopped2 tbsp mixed dried herbs 1 tsp cayenne pepper Pinch sea salt & pepper 125g breadcrumbs 1 pack Merchant Gourmet Whole Chestnuts, blitzed 1 pack Merchant Gourmet Puy LentilsZest of 1 lemon METHOD Pre-heat your ...
DETAILS Prep: 10 minutesCook: 10 minutes INGREDIENTS 1 tbsp white miso paste2 tbsp butter1 tsp dried chilli flakes100g shiitake mushrooms, torn60g sesame seeds (reserve some for garnish)160g mangetout160g asparagus spears, roughly chopped1 tbsp teriyaki sauce1 tsp soy sauce100g cooked brown rice30g spring onions (about 2 or 3), thinly sliced METHOD Melt the miso paste and butter in a lidded wok ...
DETAILS Prep: 10-15 minutesCook: 40 minutes INGREDIENTS 160g red onion (about 1 medium), quartered160g deseeded and skin-on butternut squash, sliced into 2cm-thick wedges160g Brussels sprouts, halved2 tbsp extra-virgin olive oil, plus extra for drizzling2 tsp cumin seeds1 tsp ground cinnamon1 tsp dried chilli flakes2 tsp sumac, plus extra to serve2 wholemeal pittas, torn into chunks200g halloumi, cut into ...
DETAILSPrep: 10 minutes Cook: 35 minutesINGREDIENTS160g fennel (about 1 small bulb), sliced into thin wedges 400g tin flageolet beans, drained and rinsed 160g leeks (1 large or 2 small), sliced 2 tbsp extra-virgin olive oil 100g fresh basil pesto (vegan if preferred) finely grated zest and juice of 1 lemon sea salt and ...
DETAILS Serves 4Prep: 10 minutesCook: 20 minutes INGREDIENTS 250g bag cavolo nero2 tbsp chilli oil1 red pepper, diced1 tsp mild chilli powder400g can kidney beans, drained and rinsed400g can chopped tomatoes1 tbsp tomato puree1 vegetable stock cubeTo serve: cooked rice METHOD Preheat the oven to 200°C, gas mark 6.Place 100g cavolo nero in a large bowl, removing any thick stalks, ...
DETAILS Serves 4Prep: 15 minutesCook: 30 minutes INGREDIENTS 2 parsnips, diced2 carrots, diced1 onion, diced2 tbsp olive oil5cm piece root ginger, grated1 tbsp harissa paste200g pack sliced Cavolo Nero250g pouch super seeds with quinoa & chia200g brown basmati riceJuice 1 lime METHOD Preheat the oven to 200°C, gas mark 6.Place the parsnips, carrot and onion on a large baking tray ...
DETAILS Serves 4Prep: 15 minutesCook: 20 minutesServes: 4 INGREDIENTS 200g pack shredded Cavolo Nero2 tbsp olive oil1 large onion, finely chopped1 tsp ground cumin1 tsp ground coriander400g can chickpeas, drained2 tbsp plain flour2 x 400g cans chopped tomatoes300ml vegetable stockTo serve: cooked couscous METHOD Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve ...