A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice.
Good food does not have to be complicated or time-consuming. This simple, homely casserole is made without a lengthy shopping list of exotic fresh ingredients or hours of precise slicing and chopping. Raid the storecupboard and use everyday vegetables from the refrigerator for a warming and heart-healthy meal.
This spicy stew is simple to make with canned tomatoes and flageolet beans. Try serving with thick plain yoghurt and crusty bread or boiled rice for a complete meal.
A traditional soup made by my parents and grandparents and a traditional winter soup in Northern Ireland and especially popular served as a starter to Christmas dinner. Pure, simple, wholesome comforting and natural food. As with all one pot dishes, it always tastes better the following day when all the ingredients have had time to marinate and got to know each other so if you want to impress, make it the day before serving. Enjoy.
Basmati rice and green beans are stirred into roast sweet potato and cauliflower and baked for a one pot vegetarian biryani. Thanks to Cheryl Humphreys for this recipe.
A simple, hearty and tasty vegetarian dish. Good as a light main, side, or wrapped in a flour tortilla with cheese. I always make a double batch and freeze some.
I love pilau rice, so I came up with this Indian-inspired version that is a meal in itself!
Kidney beans simmered with onion, pepper, garlic, tomato purée and rice. A perfect one-pan meal. Leftovers are tasty wrapped in a tortilla, too.
Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds and chilli powder. Served warm, this is eaten often during Ramadan at Iftar.
Alter the chilli powder amount according to your preference. Peeling the squash is quite difficult, but I have found that a carrot peeler is the most useful tool for this job.