Recipes

Yellow pepper rice

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 red pepper, deseeded and chopped

thumb-size piece fresh root ginger,

finely chopped

250g basmati rice

1 tsp turmeric

600ml vegetable stock

25g flaked almonds, toasted

Method

Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for five minutes, stirring, until softened. Stir in the rice and turmeric for one minute more, then pour over the stock. When the stock begins to simmer, cover with the lid.

Cook for 12 minutes until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for two to three minutes. Season and stir through the almonds to serve.

Tip

Also delicious served with roast chicken, or stir through quartered boiled eggs and some smoked mackerel.

Vegetable chilli bowl

Ingredients

2 garlic cloves crushed

2 red chillies, finely chopped

oil

2 tsp ground cumin

250g mushrooms, quartered

400g chopped tomatoes

400g kidney beans

150g green beans, cut into lengths

Method:

Fry the garlic and chilli in one tbsp oil for two minutes. Add the cumin and mushrooms and cook for three minutes. Add the tomatoes, kidney beans and 200ml water, stir and simmer for 10 minutes. Add the green beans and cook for another five minutes until the sauce is thickened and vegetable is tender. Serve in bowls with crusty bread.