Slow cooker vegetable lasagne Serves 4 Ingredients 1 tbsp rapeseed oil 2 large garlic cloves (chopped) 2 onions sliced 2 large courgettes (diced) 1 red and 1 yellow pepper (deseeded and sliced) 400g can chopped tomatoes 2 tbsp tomato purée 2 tsp vegetable bouillon 15g fresh basil (chopped) 1 large aubergine (sliced across length or…
Baked tomato & mozzarella orzo Serves 2 Ingredients 150g orzo ½ tbsp olive oil 2 roasted red peppers from a jar (roughly chopped) handful olives (roughly chopped) big pinch chilli flakes ½ tsp dried oregano 400g can chopped tomatoes with garlic (if you can’t find ready mixed, crush 1 garlic clove into a can of tomatoes) 125g…
Spicy harissa aubergine pie Serves 4-6 Ingredients 3 tbsp olive oil 2 red onions (finely sliced) 2 aubergines (cut into chunks) 2 large garlic cloves (crushed) 2 tbsp rose harissa paste 1 tbsp ground coriander 400g cherry tomatoes 100g pitted green olives 250g pouch cooked puy lentils 1 small bunch of parsley (finely chopped) 1.3kg…
Pepper & lemon spaghetti with basil & pine nuts Serves 2 Ingredients 1 red pepper (deseeded and diced) 1 tbsp rapeseed oil 150g wholemeal spaghetti 2 courgettes around 250g (grated) 2 garlic cloves (finely grated) 1 lemon (zested and juiced) 15g basil (finely chopped) 25g pine nuts (toasted) 2 tbsp finely grated parmesan or vegetarian alternative…
Rice and peas Serves 4 Ingredients 400g kidney beans (rinsed and drained) 400ml can of low fat coconut milk 6 spring onions (sliced) 1/2 tsp dried thyme 1/2 tsp ground allspice 200g long grain rice Method Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to…
bethkent ✅