Drinks Cabinet

(Makes 4)

We’re all trying to waste less food at the moment, and the veg in this bowl can be changed to suit whatever is in your fridge, as long as quantities are roughly the same. Finely shredded cabbage will work instead of leafy greens, or use squash instead of carrots, for example.

“It’s my pick-me-up after any period of illness or exhaustion,” says Jack Monroe. “I call it my ‘recalibration supper’ but it’s good for any time of day.”

You’ll need

● 2 large onions, or 240g frozen sliced onions

● 6 fat cloves of garlic, or 2 tbsp garlic paste

● 1 large leek, or 140g frozen sliced leeks

● 1 large carrot, or 1 x 300g tin sliced or baby carrots

● Oil, for frying

● 1 x 400g tin of

Method

borlotti beans

● 400ml chicken or vegetable stock

● 1 x 400g tin of chopped tomatoes

● 1 tbsp wine or cider vinegar

● 200g kale, spinach or other dark leafy greens, finely chopped

● Salt and pepper

Peel and finely slice your onions or measure out the frozen onions. Add the onion – in whatever guise – to large non-stick pan. Peel garlic and halve lengthways, add to the pan, or add the paste. Thinly slice leek and carrot and add, or chuck in the ready-sliced veg.

Drizzle over a little oil and season with salt and pepper. Cook over medium heat for five to six minutes.

Drain and thoroughly rinse the beans and tip into the pan. Pour over the stock and bring to the boil.

Reduce to a simmer, then stir in the tomatoes and vinegar. Cover and simmer over low heat for 15 minutes, until thick and glossy.

Toss in the greens and wilt for 30 seconds (spinach) to a few minutes (kale and spring greens). Serve warm with bread and butter, torn up and dunked. Keeps well in the fridge for up to three days. Can be frozen for up to three months. Defrost completely and reheat through before serving.

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