meat-free Monday curry

Serves 4

You can use any leftover cooked veg for this recipe – carrots, beans, parsnips, potatoes, etc. Just add it towards the end of cooking and heat thoroughly. Ensure that it’s piping hot before serving.

Ingredients

1 pot of carlin peas with perks

1 tblsp oil

1 medium onion, thickly sliced

2 heaped dessertspoons curry paste

350g potatoes, scrubbed, skin on and diced small

Half head cauliflower (about 400g) cut into small florets

400g tin chopped tomatoes

Method

1. Heat the oil in a pan. Add the onion, stir in the curry paste and cook for 5 mins.
2. Add the potatoes and cauliflower. Stir to coat and cook for a further 5 mins.
3. Add the carlin peas with perks and chopped tomatoes.
4. Simmer for 20 mins until the veg is tender.
5. Serve with rice, naan or chapatis. Garnish with coriander and serve with sliced onion and yoghurt.

beans, egg & sausage sharing brunch

Serves 4

Ingredients

1 pot of beans with benefits – red haricot beans in a blend of tomato, red pepper, sweet potato & lentil

4 sausages of your choice, precooked and thickly sliced

400g tin chopped tomatoes

2 dessertspoons brown sauce

4 eggs

Sliced spring onions to garnish

Method

1. Put the beans with benefits and tinned tomatoes in a frying pan. Add the cooked sausage and brown sauce, then heat for 5 mins, stirring occasionally.
2. Make a well in the sauce and crack in an egg. Repeat with the other 3 eggs. Continue to cook for a further 5 mins.
3. Place under a medium grill to set the eggs. This will take about 5 mins.
4. Garnish with spring onions.
5. Serve with toast or crusty bread to mop up the juices.

 

carlin peas with grains & greens

Simply heat the carlin peas with perks as per the cooking instructions on the pot. Serve with any grain – rice, spelt, barley, quinoa, etc. Stir fry some finely sliced dark leafy greens and drizzle with chilli oil to serve alongside. Quick, simple and nutritious.