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Asparagus and sun-dried tomato fritatta This is pretty much straight out of Vegan with a Vengeance. I’m not sure if we messed up the first time we did this or there’s a misprint in our book, we put way too much turmeric in and it didn’t taste great. Second time (with 1/2 tsp) was much better. Most of the ingredients below can be varied to taste, if you want more basil, add more basil, less tomato, that’s cool too. Next time I’d like to add some mushrooms and other veggies and a pinch or two of smoked paprika for extra goodness. Ingredients 1 regular block extra-firm tofu, drained 1 tablespoon soy sauce 1 teaspoon mustard 1/4 cup nutritional yeast 2 teaspoons olive oil 1 onion, cut into 1-2cm chunks 1 bundle asparagus, trimmed and cut into 2cm pieces 4-5 sun-dried tomatoes, roughly chopped 3 cloves garlic, minced 1 teaspoon dried thyme 1/2 teaspoon turmeric Juice of 1/2 lemon Fresh basil leaves, torn into pieces Method Preheat over to 200 C Crumble the tofu into a bowl until it’s fairly small. Stir through the soy sauce, mustard and nutritional yeast. The recipe says to use an “8-inch oven-proof skillet” as you can bake the fritatta in it afterwards, we don’t have one and used a frying pan and then a cake tin for the baking part. In your pan, sauté the onions in olive oil until soft. Add asparagus and tomatoes and cook for 3 minutes. Add the garlic, thyme and turmeric and sauté for another minute. Squeeze in the lemon juice to deglaze the pan and take it off the heat. Add the tofu mixture and basil leaves in the pan and mix everything together. Press down the mixture in your skillet or baking tin. Place it in oven and cook for 20 minutes. If you want to brown it up a bit on top, grill it for 2-3 minutes at the end, be careful it doesn’t burn! If you’re not super hungry at this point, Isa suggest you leave it to stand for 10 minutes prior to serving… Good luck with that! View high resolution

Asparagus and sun-dried tomato fritatta

This is pretty much straight out of Vegan with a Vengeance.

I’m not sure if we messed up the first time we did this or there’s a misprint in our book, we put way too much turmeric in and it didn’t taste great. Second time (with 1/2 tsp) was much better.

Most of the ingredients below can be varied to taste, if you want more basil, add more basil, less tomato, that’s cool too. Next time I’d like to add some mushrooms and other veggies and a pinch or two of smoked paprika for extra goodness.

Ingredients

  • 1 regular block extra-firm tofu, drained
  • 1 tablespoon soy sauce
  • 1 teaspoon mustard
  • 1/4 cup nutritional yeast
  • 2 teaspoons olive oil
  • 1 onion, cut into 1-2cm chunks
  • 1 bundle asparagus, trimmed and cut into 2cm pieces
  • 4-5 sun-dried tomatoes, roughly chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon turmeric
  • Juice of 1/2 lemon
  • Fresh basil leaves, torn into pieces

Method

  • Preheat over to 200 C
  • Crumble the tofu into a bowl until it’s fairly small. Stir through the soy sauce, mustard and nutritional yeast.
  • The recipe says to use an “8-inch oven-proof skillet” as you can bake the fritatta in it afterwards, we don’t have one and used a frying pan and then a cake tin for the baking part.
  • In your pan, sauté the onions in olive oil until soft. Add asparagus and tomatoes and cook for 3 minutes. Add the garlic, thyme and turmeric and sauté for another minute. Squeeze in the lemon juice to deglaze the pan and take it off the heat.
  • Add the tofu mixture and basil leaves in the pan and mix everything together.
  • Press down the mixture in your skillet or baking tin. Place it in oven and cook for 20 minutes. If you want to brown it up a bit on top, grill it for 2-3 minutes at the end, be careful it doesn’t burn!
  • If you’re not super hungry at this point, Isa suggest you leave it to stand for 10 minutes prior to serving… Good luck with that!
Ginger-Sesame-Broccoli-Fried-RiceServes 2 Ingredients 150g brown rice 1 head of broccoli, cut into florets 1/2 cup peas 4 spring onions, chopped into 1cm chunks (on the diagonal if you want it looking fancy, like me) 2 chillis, chopped (deseed if you like) Knob of ginger, around 50g, grated 1 tbsp toasted sesame oil 1 tbsp groundnut oil (or other oil for high-heat cooking) 3 tbsp soy sauce 1/2 block firm tofu, squeezed Black pepper Turmeric Method Cook the rice whilst preparing the vegetables, steam the broccoli for three minutes Drain the brocc and add ginger, soy, sesame oil and chillis to the pan.  Cover, shake and leave to one side Heat the groundnut oil in a wok/large frying pan until smoking, crumble the tofu in, add black pepper and a sprinkle of turmeric (to make it yellow and look like egg).  Fry for about 5 minutes on high until crispy Add the cooked rice, infused broccoli and other veg to the pan.  Stir until hot View high resolution

Ginger-Sesame-Broccoli-Fried-Rice
Serves 2

Ingredients

  • 150g brown rice
  • 1 head of broccoli, cut into florets
  • 1/2 cup peas
  • 4 spring onions, chopped into 1cm chunks (on the diagonal if you want it looking fancy, like me)
  • 2 chillis, chopped (deseed if you like)
  • Knob of ginger, around 50g, grated
  • 1 tbsp toasted sesame oil
  • 1 tbsp groundnut oil (or other oil for high-heat cooking)
  • 3 tbsp soy sauce
  • 1/2 block firm tofu, squeezed
  • Black pepper
  • Turmeric

Method

  • Cook the rice whilst preparing the vegetables, steam the broccoli for three minutes
  • Drain the brocc and add ginger, soy, sesame oil and chillis to the pan.  Cover, shake and leave to one side
  • Heat the groundnut oil in a wok/large frying pan until smoking, crumble the tofu in, add black pepper and a sprinkle of turmeric (to make it yellow and look like egg).  Fry for about 5 minutes on high until crispy
  • Add the cooked rice, infused broccoli and other veg to the pan.  Stir until hot
VeganchiladasServes 2 Ingredients For the filling: 2 tins chopped tomatoes, drained through a colander One red onion, chopped finely 2 chillis, chopped (seeds removed if you want) Juice 1/2 lime 2 tbsp tomato puree 1 bunch coriander, picked and chopped 1 can black beans, drained and rinsed 1/2 cup sweetcorn 4 roasted peppers (from a jar’s fine) 1 bag fresh babyleaf spinach For the topping Veganomicon’s cheezy sauce, with only 3/4 cup stock + 2 tsp corn flour 1/2 cup unsweetened soy Vegan mozzarella (optional)  4 tortilla wraps Method Make the topping – follow the link above or if you are sensible enough to own a copy of Veganmonicon it’s page 214.  I’d dissolve the corn flour into the stock before you add the plain flour.  Always sieve the flour. As soon as you add this to the garlic pan it will thicken to a paste.  Take it off the heat and beat out the lumps, leave to one side. Mix all the filling ingredients together except for the pepper and spinach.  Dry off the beans, coriander, sweetcorn etc. a little first because you don’t want it to be too runny. Oil a suitable cooking dish and prepare tortillas: spread about 1tbsp of the cheezy sauce on the bottom, top with a chunky slither of red pepper then add about 3 tbsp salsa and handful of spinach.  Roll up and tuck into the dish, repeat four times. Add the soy to the cheezy sauce to make it runny (consistency of nacho cheese), beat it in, pour it onto the tortillas.  Top with remaining salsa and vegan mozz, if using. Bake @ 180 degrees for 30 mins. View high resolution

Veganchiladas
Serves 2

Ingredients

For the filling:

  • 2 tins chopped tomatoes, drained through a colander
  • One red onion, chopped finely
  • 2 chillis, chopped (seeds removed if you want)
  • Juice 1/2 lime
  • 2 tbsp tomato puree
  • 1 bunch coriander, picked and chopped
  • 1 can black beans, drained and rinsed
  • 1/2 cup sweetcorn
  • 4 roasted peppers (from a jar’s fine)
  • 1 bag fresh babyleaf spinach

For the topping

  • Veganomicon’s cheezy sauce, with only 3/4 cup stock + 2 tsp corn flour
  • 1/2 cup unsweetened soy
  • Vegan mozzarella (optional) 
  • 4 tortilla wraps

Method

  • Make the topping – follow the link above or if you are sensible enough to own a copy of Veganmonicon it’s page 214.  I’d dissolve the corn flour into the stock before you add the plain flour.  Always sieve the flour.
  • As soon as you add this to the garlic pan it will thicken to a paste.  Take it off the heat and beat out the lumps, leave to one side.
  • Mix all the filling ingredients together except for the pepper and spinach.  Dry off the beans, coriander, sweetcorn etc. a little first because you don’t want it to be too runny.
  • Oil a suitable cooking dish and prepare tortillas: spread about 1tbsp of the cheezy sauce on the bottom, top with a chunky slither of red pepper then add about 3 tbsp salsa and handful of spinach.  Roll up and tuck into the dish, repeat four times.
  • Add the soy to the cheezy sauce to make it runny (consistency of nacho cheese), beat it in, pour it onto the tortillas.  Top with remaining salsa and vegan mozz, if using.
  • Bake @ 180 degrees for 30 mins.
Jerk Tofu with Coconut RiceServes 4  Get ready for tastesplosion.  This tofu is quick and simple, the spicy glaze tastes awesome with creamy rice.  Unfortunately the rice is kind of laborious (if you don’t like making risotto then sack it off now) but so, so worth it.  I’ve made it a couple of times, would like to make a mad amount next time and just freeze individual portions - tastes great on its own, could be microwaved with a bit of raw veg for a quick eat. Ingredients For the tofu 1 pack extra-firm tofu, pressed 2 tbsp soy sauce 2 tbsp any brand jerk seasoning 2 tbsp sweet chilli sauce  For the rice 250g uncooked brown rice 1 can coconut milk (always remember the ‘World Foods’ isle but for once don’t buy the cheapest, it’ll be watery.  Chaokoh is mid-priced and super creamy, and is imported by Double Happiness Wholesale which is really cute) 2 cups veg stock 1 large white onion, roughly chopped 3 or 4 medium red chillis, roughly chopped 1 cup frozen peas 1 tbsp olive oil salt and pepper 5 spring onions, chopped, to serve (optional)  Method For the rice  Fry onion and chillis in oil in over medium-high heat for 3 minutes Add the rice and stir to coat, then add the peas, coconut milk and veg stock Cook the rice, covered, for about 40 minutes.  Quick-cook will be… quicker.  The rice will sink to the bottom and require stirring to prevent from burning, every 3 mins or so.  Add extra water if it starts to get dry When the rice is almost ready (like I said, 40 mins or just read the packet), turn heat up and fry uncovered for a further 3-5 mins, stirring, to rid some of the sloppiness For the tofu (make 10 mins before rice is ready) Cut tofu into desired shape (slabs are photogenic but I prefer triangles to eat) and dry fry on high for five mins, tossing (lol) so browned on all sides Add soy, fry for one min then add jerk spice, fry for another min Turn the heat off and add the sweet chilli sauce, stir to glaze the tofu and leave it where it is cooling while the rice finishes off Serve together with chopped scallion, if you are so inclined View high resolution

Jerk Tofu with Coconut Rice
Serves 4 

Get ready for tastesplosion.  This tofu is quick and simple, the spicy glaze tastes awesome with creamy rice.  Unfortunately the rice is kind of laborious (if you don’t like making risotto then sack it off now) but so, so worth it.  I’ve made it a couple of times, would like to make a mad amount next time and just freeze individual portions - tastes great on its own, could be microwaved with a bit of raw veg for a quick eat.

Ingredients

For the tofu

  • 1 pack extra-firm tofu, pressed
  • 2 tbsp soy sauce
  • 2 tbsp any brand jerk seasoning
  • 2 tbsp sweet chilli sauce 

For the rice

  • 250g uncooked brown rice
  • 1 can coconut milk (always remember the ‘World Foods’ isle but for once don’t buy the cheapest, it’ll be watery.  Chaokoh is mid-priced and super creamy, and is imported by Double Happiness Wholesale which is really cute)
  • 2 cups veg stock
  • 1 large white onion, roughly chopped
  • 3 or 4 medium red chillis, roughly chopped
  • 1 cup frozen peas
  • 1 tbsp olive oil
  • salt and pepper
  • 5 spring onions, chopped, to serve (optional) 

Method

For the rice 

  • Fry onion and chillis in oil in over medium-high heat for 3 minutes
  • Add the rice and stir to coat, then add the peas, coconut milk and veg stock
  • Cook the rice, covered, for about 40 minutes.  Quick-cook will be… quicker.  The rice will sink to the bottom and require stirring to prevent from burning, every 3 mins or so.  Add extra water if it starts to get dry
  • When the rice is almost ready (like I said, 40 mins or just read the packet), turn heat up and fry uncovered for a further 3-5 mins, stirring, to rid some of the sloppiness

For the tofu (make 10 mins before rice is ready)

  • Cut tofu into desired shape (slabs are photogenic but I prefer triangles to eat) and dry fry on high for five mins, tossing (lol) so browned on all sides
  • Add soy, fry for one min then add jerk spice, fry for another min
  • Turn the heat off and add the sweet chilli sauce, stir to glaze the tofu and leave it where it is cooling while the rice finishes off

Serve together with chopped scallion, if you are so inclined

Happy Vegan Pizza Day!! This one is marinara with mushrooms, red onion, sun dried toms, tofutti mozzarella and rocket.  Wholemeal base. Didn’t last long View high resolution

Happy Vegan Pizza Day!!

This one is marinara with mushrooms, red onion, sun dried toms, tofutti mozzarella and rocket.  Wholemeal base.

Didn’t last long

Artichokes with ArrabbiataServes 2 Arrabbiata is that spicy tomato sauce you get in Mediterranean countries served over pasta.  I had it in Cyprus with some penne and over here (in Ormskirk of all places) with some red onion and courgettes.  It also goes well with aubergine (or any medveg really).  I use artichokes because I like that salty, fishy, fleshy taste they have that reminds me of tuna bake.  Sauce has a kick - if you’re a wimp I suggest halving the fresh chilli and leaving out the powder, or opting for mild, but it’s really intended to be hot (apparently it means ‘angry’) so I probably wouldn’t bother at all, just use a normal basil tom sauce or ragu. Ingredients 1 tin chop toms 3 cloves garlic, minced 1-2 hot red chillis (dependant on size), roughly chopped, seeds included 1 tsp hot chilli powder 2 tbsp tom puree Black pepper Olive oil  For the artichokes 1 tin/jar artichoke hearts in water/oil 1/4 cup plain or wholemeal flour 1/2 tsp salt 1/2 tsp smoked paprika Method Fry garlic over medium heat in a couple of tsp of olive oil - if your artichokes come in oil then this will do.  Fry for one minute only (suggest a timer so it doesn’t burn) Add chopped chillis and several grindings of black pepper, frying for one further minute Add everything else and simmer for 10/15 mins or so to let it reduce a bit, it will keep on the hob for longer (basically however long it takes to make the rest of the meal) Drain artichoke hearts and pat dry (well).  If they’re not quartered already do so.  I prefer using artichokes in water or brine but not all shops stock them so used oil in the pictured version Toss in a bowl with the flour + seasoning Lightly oil a pan and heat at highest.  A griddle would be best we just haven’t invested in one as we’ve mostly had electric hobs Cook hearts for 5 mins or so each side, so they are crispy and a lil charred Serve with pasta (80g wholewheat per person)  View high resolution

Artichokes with Arrabbiata
Serves 2

Arrabbiata is that spicy tomato sauce you get in Mediterranean countries served over pasta.  I had it in Cyprus with some penne and over here (in Ormskirk of all places) with some red onion and courgettes.  It also goes well with aubergine (or any medveg really).  I use artichokes because I like that salty, fishy, fleshy taste they have that reminds me of tuna bake.  Sauce has a kick - if you’re a wimp I suggest halving the fresh chilli and leaving out the powder, or opting for mild, but it’s really intended to be hot (apparently it means ‘angry’) so I probably wouldn’t bother at all, just use a normal basil tom sauce or ragu.

Ingredients

  • 1 tin chop toms
  • 3 cloves garlic, minced
  • 1-2 hot red chillis (dependant on size), roughly chopped, seeds included
  • 1 tsp hot chilli powder
  • 2 tbsp tom puree
  • Black pepper
  • Olive oil 

For the artichokes

  • 1 tin/jar artichoke hearts in water/oil
  • 1/4 cup plain or wholemeal flour
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika

Method

  • Fry garlic over medium heat in a couple of tsp of olive oil - if your artichokes come in oil then this will do.  Fry for one minute only (suggest a timer so it doesn’t burn)
  • Add chopped chillis and several grindings of black pepper, frying for one further minute
  • Add everything else and simmer for 10/15 mins or so to let it reduce a bit, it will keep on the hob for longer (basically however long it takes to make the rest of the meal)
  • Drain artichoke hearts and pat dry (well).  If they’re not quartered already do so.  I prefer using artichokes in water or brine but not all shops stock them so used oil in the pictured version
  • Toss in a bowl with the flour + seasoning
  • Lightly oil a pan and heat at highest.  A griddle would be best we just haven’t invested in one as we’ve mostly had electric hobs
  • Cook hearts for 5 mins or so each side, so they are crispy and a lil charred

Serve with pasta (80g wholewheat per person) 

thingsandbits: Asparagus, Tomato and Chickpea Pasta This was awesome!! I doubled the garlic and sun-dried tomato and used a whole can of chickpeas.  Some bitter leaves e.g. rocket would be a super sweet addition. Picture sucks.  Don’t think I took it. Posted this on the wrong damn blog!! Should have added this is best eaten warm.  Serves 2-3

thingsandbits:

Asparagus, Tomato and Chickpea Pasta

This was awesome!! I doubled the garlic and sun-dried tomato and used a whole can of chickpeas.  Some bitter leaves e.g. rocket would be a super sweet addition.

Picture sucks.  Don’t think I took it.

Posted this on the wrong damn blog!!

Should have added this is best eaten warm. 

Serves 2-3

(Reblogged from thingsandbits-deactivated201302)
Lazy roast vegetable pasta Serves 4 We spent the weekend in Littledale, Lancashire. Lucy’s mum made a delicious curry on Saturday night and even made some vegan jelly with loads of fresh fruit! On Sunday we went to Ingleton and had a crappy pub lunch, we both had veggie burgers which turned out to be the grim fake-meat burgers, not tasty mashed up beans and veg. On the train home we decided to whip up this super-simple pasta. It’s quick, easy and full of colour, not overprocessed greasy muck. Ingredients 200g dried pasta 2 medium courgettes 1 large red pepper 1 aubergine (not pictured) 4 handfulls of cherry tomatoes 8 cloves garlic, unpeeled olive oil salt and pepper flaked almonds/pine nuts (optional) Method Preheat the oven to 190C Chop the courgettes, aubergine and peppers up into similar size chunks, just a bit smaller than the cherry tomatoes Spread the veg, tomatoes and unpeeled garlic cloves on a baking tray, drizzle with oil, season and stir until everything’s coated Pop the tray on the middle shelf of the oven and roast for about 30-35 minutes (our oven’s a bit shit, so maybe check after 20-25 mins) While the veg is roasting, cook the pasta according to the packet instructions and toast any nuts in a dry frying pan When the veg and pasta are done, pull out the garlic cloves, and squeeze the delicious roasted insides out over the top of the veg, discarding the skins Throw the pasta on top and stir it all together, dish out and top with any nuts and few twists of black pepper View high resolution

Lazy roast vegetable pasta

Serves 4

We spent the weekend in Littledale, Lancashire. Lucy’s mum made a delicious curry on Saturday night and even made some vegan jelly with loads of fresh fruit! On Sunday we went to Ingleton and had a crappy pub lunch, we both had veggie burgers which turned out to be the grim fake-meat burgers, not tasty mashed up beans and veg. On the train home we decided to whip up this super-simple pasta. It’s quick, easy and full of colour, not overprocessed greasy muck.

Ingredients

  • 200g dried pasta
  • 2 medium courgettes
  • 1 large red pepper
  • 1 aubergine (not pictured)
  • 4 handfulls of cherry tomatoes
  • 8 cloves garlic, unpeeled
  • olive oil
  • salt and pepper
  • flaked almonds/pine nuts (optional)

Method

  • Preheat the oven to 190C
  • Chop the courgettes, aubergine and peppers up into similar size chunks, just a bit smaller than the cherry tomatoes
  • Spread the veg, tomatoes and unpeeled garlic cloves on a baking tray, drizzle with oil, season and stir until everything’s coated
  • Pop the tray on the middle shelf of the oven and roast for about 30-35 minutes (our oven’s a bit shit, so maybe check after 20-25 mins)
  • While the veg is roasting, cook the pasta according to the packet instructions and toast any nuts in a dry frying pan
  • When the veg and pasta are done, pull out the garlic cloves, and squeeze the delicious roasted insides out over the top of the veg, discarding the skins
  • Throw the pasta on top and stir it all together, dish out and top with any nuts and few twists of black pepper
Chilli Almond AsparagusFrom Vegan Yum Yum  Look at the colours!  Love a colourful plate, you know there’s vits and shit.  Although Lolo says this serves 2-4 as a side, I think it served 2 with a side very adequately.  Tasted great with steamed pots and cabbage, bit of vegan marge.  Only amendments were some sliced scallion and black pepper.   View high resolution

Chilli Almond Asparagus
From Vegan Yum Yum 

Look at the colours!  Love a colourful plate, you know there’s vits and shit.  Although Lolo says this serves 2-4 as a side, I think it served 2 with a side very adequately.  Tasted great with steamed pots and cabbage, bit of vegan marge.  Only amendments were some sliced scallion and black pepper.  

Hey Mamma Black Eyed Peas served with Sweet Ginger MashDya get it? Do ya? Serves 6 I said I wouldn’t type this up because the picture makes it look like sick. However because I made it and somebody asked for it I’ve done the decent thing (applause).  This is based on Appetite for Reduction’s Hottie Black Eyed Peas & Greens which apparently contains 16g protein, one fifth RDA calcium and under 400 kcal per serving.  A serving however is an eighth of the recipe, which serves 6; figure that out.  The first time we made it I followed Isa’s recipe and found it quite long winded and not her best if I’m honest.  This version is in im-humble-o tastier with easier to source ingredients for a Brit.  Oh and it’s so, so cheap. Ingredients 1 red onion, sliced thinly 4 cloves garlic, chopped finely 2 tins chopped tomatoes 2 tins black eyed peas/beans (they’re about 20p in the “world food” aisle) 8-10 savoy cabbage leaves 1/2 cup veg stock, mixed strong (put the whole cube in if you want) 1/4 cup water 2 tsp good quality smoked paprika 2 tsp ground cayenne Chilli flakes – I use about 4 tsp because I like it spicy, adjust for pallet 1/2 tsp salt          Olive oil for frying Method Fry onion with a dash of olive oil over a medium heat for 5 mins then add garlic for one more min During, shred the cabbage – Isa recommends rolling a few up leaves at a time and slicing thinly for maximum efficiency  Add leaves to the pan with water and salt, turn the heat down and sweat for 10 mins until leaves have shrunken Add everything else and turn up the heat.  Mix well until piping hot  For the mash (pictured)… Ingredients 2 large/3 regular sweet potatoes 3 sweetish apples (e.g. gala) Knob of fresh/frozen ginger (weighing in around 25g), skin on is fine 1/4 tsp ground cinnamon Seasoning Method (you need a method for mash potato?) Skin and chop apples and potatoes into 2 inch chunks.  Boil potato for 10 mins, add apples for a further 5-10 Drain and mash, grate your ginger and add cinnamon.  Mix it up with plenty of s + p View high resolution

Hey Mamma Black Eyed Peas served with Sweet Ginger Mash
Dya get it? Do ya? Serves 6

I said I wouldn’t type this up because the picture makes it look like sick. However because I made it and somebody asked for it I’ve done the decent thing (applause).  This is based on Appetite for Reduction’s Hottie Black Eyed Peas & Greens which apparently contains 16g protein, one fifth RDA calcium and under 400 kcal per serving.  A serving however is an eighth of the recipe, which serves 6; figure that out.  The first time we made it I followed Isa’s recipe and found it quite long winded and not her best if I’m honest.  This version is in im-humble-o tastier with easier to source ingredients for a Brit.  Oh and it’s so, so cheap.

Ingredients

  • 1 red onion, sliced thinly
  • 4 cloves garlic, chopped finely
  • 2 tins chopped tomatoes
  • 2 tins black eyed peas/beans (they’re about 20p in the “world food” aisle)
  • 8-10 savoy cabbage leaves
  • 1/2 cup veg stock, mixed strong (put the whole cube in if you want)
  • 1/4 cup water
  • 2 tsp good quality smoked paprika
  • 2 tsp ground cayenne
  • Chilli flakes – I use about 4 tsp because I like it spicy, adjust for pallet
  • 1/2 tsp salt         
  • Olive oil for frying

Method

  • Fry onion with a dash of olive oil over a medium heat for 5 mins then add garlic for one more min
  • During, shred the cabbage – Isa recommends rolling a few up leaves at a time and slicing thinly for maximum efficiency 
  • Add leaves to the pan with water and salt, turn the heat down and sweat for 10 mins until leaves have shrunken
  • Add everything else and turn up the heat.  Mix well until piping hot 

For the mash (pictured)…

Ingredients

  • 2 large/3 regular sweet potatoes
  • 3 sweetish apples (e.g. gala)
  • Knob of fresh/frozen ginger (weighing in around 25g), skin on is fine
  • 1/4 tsp ground cinnamon
  • Seasoning

Method (you need a method for mash potato?)

  • Skin and chop apples and potatoes into 2 inch chunks.  Boil potato for 10 mins, add apples for a further 5-10
  • Drain and mash, grate your ginger and add cinnamon.  Mix it up with plenty of s + p