ONE-PAN BRUNCH VEG MEDLEY

SERVES 2

PREP 7 MINS COOKING 10 MINS = TOTAL 17 MINS

3 portobello mushrooms

(about 250g/9oz)

1 courgette

Light olive oil, for frying

Salt and pepper

3 spring onions

2 red peppers from a jar, drained 2 garlic cloves

2tbsp tomato paste or purée

1 x 400g tin of cannellini beans 1tsp smoked paprika

2tsp dried mixed herbs

½ a lemon

TO SERVE

2 slices of sourdough bread Extra-virgin olive oil, for drizzling or purée at the same time and mix everything together well.

Drain the cannellini beans using a sieve or colander, then add to the pan. Mix them up so the veggies are having a nice chat with the cannellini beans, then give it a season and sprinkle in the paprika and mixed herbs. Stir it up well and cook for another few minutes, until the beans are nice and almost fluffy inside. You might want to toast your bread at this point.

Serve up the contents of the pan with your toast, adding a final pinch of salt and a little squeeze of lemon juice. Oh, and those green bits from the onion. Drizzle your toast with extra-virgin olive oil and dip it into the veg medley, or spoon some of the veggies on top.

Chop up the mushrooms and the courgette into 1cm-thick slices (you can do it by eye, don’t worry – I know you’re not going to get a ruler out). Get that all in a nice large frying pan with a little light olive oil and fry on a medium heat, adding a pinch of salt to help draw the water out of the veggies – this is going to work wonders, trust me.

While that’s frying, chop up the spring onions, including the greens, cut the peppers into slices and grate the garlic until it’s as fine as me. Keep the green bits of the spring onion for later, then chuck the rest of it into the pan once the mushrooms and courgette are golden and crisp. Squeeze in the tomato paste

cals: 536 Protein: 20g Fat: 16g sat Fat: 2.6g carbs: