(choose your favourite), 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.
Hot Chilli
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in ¼ tsp hot paprika pepper, ½ tsp ground cumin, 1 tsp garlic purée, 1 tsp chilli paste, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.
Olive and Lemon Tajine
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in ½ tsp ground turmeric, 1 tsp caraway seeds, 2 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, rind and juice of a lemon, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. After 25 minutes’ cooking, stir in 12 green or black pitted olives and 2 tbsp chopped parsley.
Mustard Sausages
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb of your favourite sausages, each cut into 4, in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in 2 tbsp wholegrain mustard, 2 tbsp mango chutney, 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.
Thai Fish
Serves 4, can be halved or doubled
• In a saucepan, fry 1 finely chopped onion and 6 sliced mushrooms in a little oil for 6 minutes. Stir in 1 tbsp green Thai curry paste, 1 tsp lemon grass purée, 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 150 ml / ¼ pint / ⅔ cup coconut milk, 150 ml / ¼ pint / ⅔ cup vegetable stock, freshly milled salt and pepper. Bring just to the boil, reduce the heat and cook for 10 minutes. Stir in 450 g / 1 lb skinned, boneless, chopped fish pieces, a large handful of spinach leaves and 2 tbsp chopped parsley. Cook for a further 10 minutes until piping hot and cooked through.
Vegetables with Pine Nuts and Sesame Seeds
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 6 cups shredded vegetables (such as courgette (zucchini), aubergine (eggplant), fennel bulb and carrot) in a little oil with 1 very finely chopped onion. Cook for 4–6 minutes, stirring a few times. Stir in a grated 1 cm / ½ inch piece of root ginger, 1 tsp garlic purée, 1 tsp chilli paste, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 15 minutes. Stir in 2 tbsp chopped parsley, 2 tbsp toasted sesame seeds and a handful of pine nuts. Cook for a further 10 minutes until piping hot and cooked through.
Citrus
Hot Chilli
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in ¼ tsp hot paprika pepper, ½ tsp ground cumin, 1 tsp garlic purée, 1 tsp chilli paste, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.
Olive and Lemon Tajine
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 4 cups lean minced beef, chicken or lamb in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in ½ tsp ground turmeric, 1 tsp caraway seeds, 2 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, rind and juice of a lemon, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. After 25 minutes’ cooking, stir in 12 green or black pitted olives and 2 tbsp chopped parsley.
Mustard Sausages
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb of your favourite sausages, each cut into 4, in a little oil with 1 finely chopped onion and 1 finely chopped carrot. Cook for 8 minutes. Stir in 2 tbsp wholegrain mustard, 2 tbsp mango chutney, 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 35 minutes until piping hot and cooked through. Stir in 2 tbsp chopped parsley just before serving.
Thai Fish
Serves 4, can be halved or doubled
• In a saucepan, fry 1 finely chopped onion and 6 sliced mushrooms in a little oil for 6 minutes. Stir in 1 tbsp green Thai curry paste, 1 tsp lemon grass purée, 1 tsp garlic purée, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 150 ml / ¼ pint / ⅔ cup coconut milk, 150 ml / ¼ pint / ⅔ cup vegetable stock, freshly milled salt and pepper. Bring just to the boil, reduce the heat and cook for 10 minutes. Stir in 450 g / 1 lb skinned, boneless, chopped fish pieces, a large handful of spinach leaves and 2 tbsp chopped parsley. Cook for a further 10 minutes until piping hot and cooked through.
Vegetables with Pine Nuts and Sesame Seeds
Serves 4, can be halved or doubled
• In a saucepan, fry 450 g / 1 lb / 6 cups shredded vegetables (such as courgette (zucchini), aubergine (eggplant), fennel bulb and carrot) in a little oil with 1 very finely chopped onion. Cook for 4–6 minutes, stirring a few times. Stir in a grated 1 cm / ½ inch piece of root ginger, 1 tsp garlic purée, 1 tsp chilli paste, 1 red (bell) pepper, halved, stalk and seeds removed, and finely chopped, 400 g / 14 oz can of chopped tomatoes, 300 ml / ½ pint / 1¼ cups vegetable stock, freshly milled salt and black pepper. Bring just to the boil, reduce the heat and cook for 15 minutes. Stir in 2 tbsp chopped parsley, 2 tbsp toasted sesame seeds and a handful of pine nuts. Cook for a further 10 minutes until piping hot and cooked through.
Citrus
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