2 medium sweet potatoes, peeled and chopped into cm cubes
1 medium onion, peeled and diced
1 clove of garlic, peeled and crushed
4 tsp of ancho chilli powder
1 400g tin of black eye beans (drained)
Pour about a tablespoon of olive oil into a medium sized pan and heat. Once the oil is warm, add the sweet potato to the pan and shallow fry for 15 to 20 minutes or until it starts to soften, stirring occasionally.
Add onions and garlic to the pan, mix well and cook for 3-5 minutes, until the onions start to turn translucent.
Add ancho chilli powder, stirring to ensure vegetables are evenly covered. Add more oil if necessary to prevent the powder from sticking to the pan.
After 1-2 minutes, add the black eye beans to the pan and stir thoroughly. Cook for a further 5-10 minutes until beans are mixed in and warm through.
Serve with warm corn tortillas and sprinkle with grated, mild cheese (optional).
Simple Salsa Ingredients:
100g of baby plum or cherry tomatoes
1 onion, peeled and diced
1 clove of garlic, peeled and crushed
1 red chilli, de-seeded and finely diced.
Handful of coriander, cilantro leaves
Fry onion, garlic, chilli and half the tomatoes in a small frying pan with a splash of oil for 3-5 minutes. Once the onions start to turn translucent, transfer to a food processor along with the other half of the tomatoes and a handful of coriander or cilantro leaves and pulse until coarsely blended. Strain to remove the excess fluid.
Heat oil in a medium sized pan on a medium heat. Once the oil is warm, add the onion, garlic and ginger to the pan. Cook for 3 t0 5 minutes or until the onions turn translucent.
Add a pinch of salt, cracked black pepper, turmeric and cumin, stirring well for 30 seconds.
Add the grated carrot, sweet potato and celery to the pan, mix well and cook for one or two minutes until the the carrot and sweet potato have slightly softened.
Add the red lentils and stir thoroughly.
Add about one and a half pints of boiling water to the pan, mix in. Bring to the boil and reduce to a simmer. Simmer for 25 to 35 minutes or until lentils have cooked. Add more water if it appears too thick.
Blend with a handheld blender or in a food processor for a smoother soup.
Put a small pan of water on to boil with a pinch of salt and a splash of vinegar.
Cut the cherry tomatoes in half and place in an grill proof dish. Season tomatoes with salt and pepper. Put cherry tomatoes under the grill on a medium high heat.
Scoop out the avocados, remove the stone and cut the avocados into cubes. Put into a bowl, season with salt, cracked black pepper, lemon juice and diced chilli. Mix with a fork until slightly mashed but still chunky.
Shred the spinach.
Once the water in the pan begins to simmer, crack one egg into the water from a low height. Add the second around 30 seconds later.
Remove the tomatoes from the grill when they are softened but not charred and set aside.
Toast the bread until lightly browned.
After about 1 minute, remove the eggs from the simmering water. The egg should feel firm but with a slightly soft yolk.
To serve, spread the smashed avocado on toast and place one poached egg on top or to the side, then place the grilled tomatoes on a bed of fresh, shredded spinach to the side.
Pour a splash of oil into a medium sized oven-proof pan and heat on a medium heat.
When the oil is warm, add onion and garlic, cook on a medium heat for three to five minutes, until onions turn translucent.
In a second pan, bring water to boil and add the potatoes. Cover and simmer until cooked through.
Add carrot and celeriac to the first pan. Cook for about five minutes, stirring occasionally.
Add herbs to the pan with the vegetables, and season with salt and cracked black pepper. Mix well.
Add the drained aduki beans to the vegetables.
Add about half a cup of boiling water to the vegetables and stir in Marmite until dissolved.
Add the frozen peas to the vegetables. Stir thoroughly, cover and cook for 20 minutes or until the vegetables are tender and the stock has thickened. Remove the pan from the heat and allow to sit for a few minutes.
Preheat grill to a medium heat.
Drain the potatoes and allow to sit. Add a generous amount of butter or dairy-free spread and mash until smooth.
Spoon a small amount of mashed potato onto the top of the vegetables, until evenly covered.
Place the oven-proof pan under the grill and remove when the mashed potatoes start to turn golden or crisp.
(An alternative option is to peel and thinly slice the potatoes to roughly ½ cm thickness. Add to boiling water and simmer until almost cooked but still firm. Drain and set aside. Once the vegetables and sauce are cooked, layer the potatoes on top. Drizzle with olive oil and cook under the grill until crisp and golden.)