Good taste go ve­gan ...FOR VE­GAN­UARY


Closer (UK) - - Food & drink -

serves 4-6

Av­o­cado or olive oil, for fry­ing 1 onion, diced 375g peeled but­ter­nut squash, roughly cut into 1.5cm cubes 2tbsp tomato purée 1 large gar­lic clove, finely chopped 3tsp ground cumin 2tsp smoked STEP 1 Pour enough oil into a large lid­ded pan to cover the base and heat over a medium heat. Add the onion, sea­son with salt and cook for 5 mins un­til translu­cent. Add the squash and cook, stir­ring oc­ca­sion­ally, for 5 mins. STEP 2 Add the tomato purée, stir and cook for 1 min. Add the gar­lic and spices and cook for 1 min. Pour in the toma­toes and beans plus their liq­uid. Sea­son and re­duce the heat to medium-low. STEP 3 Cook, cov­ered, for 30 mins, stir­ring oc­ca­sion­ally, un­til the squash is ten­der. Add more wa­ter if the chilli be­comes too dry or thick. STEP 4 Serve with the gua­camole, ve­gan sour cream, spring onions and corn chips.

serves 6

● 4tbsp olive oil, plus 4tsp for driz­zling ● 1 onion, diced ● 3 large car­rots , diced ● 3 gar­lic cloves, sliced ● 4 cel­ery sticks, diced ● 2 cour­gettes, diced ● 2 leeks, trimmed and diced ● 2 litres fresh chicken stock ● Bunch thyme sprigs, tied with string ● 2 bay leaves ● 250g pearl bar­ley ● 40g dried porcini mush­rooms ● 1.5kg free-range chicken, quar­tered and skin re­moved ● 200g cavolo nero, rough stalks re­moved, chopped roughly ● 250g frozen peas

SCHOOL OF WOK STIR FRY KITS (£2.99, Tesco) For a speedy 15-minute sup­per, use these kits con­tain­ing marinade, spice mix and sauce with chicken or veg­gies. They’re avail­able in sweet and sour, black bean, and spicy sichuan flavours.

● Celeb chef Tom has lost 12st. He says, “When it’s chilly out­side, make a big batch of this warm­ing soup for a com­fort­ing sup­per, or take it to work in a flask for an easy lunch.” STEP 1 Heat the oil in a large casse­role dish over a medi­umhigh heat. Add the onion and car­rots and cook, stir­ring, for 5 mins. Add the gar­lic, cel­ery, cour­gettes and leeks and cook for 5 mins. Add the stock, 1 litre of wa­ter, thyme sprigs, bay leaves, bar­ley and porcini. Stir and bring to a sim­mer. STEP 2 Lay the chicken in the dish, sea­son with pep­per and sim­mer for 1 hr, turn­ing it over half­way through cook­ing. STEP 3 Lift the chicken onto a plate and cool. Re­move the thyme and bay leaves from the broth. When cool enough, take the chicken off the bone and shred into small pieces. STEP 4 Bring the broth back to a sim­mer and stir in the cavolo nero and peas. Cook for 2 mins, add the chicken and stir well. Sea­son, if needed, and serve driz­zled with oil.

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