Store Cupboard Recipes

Leftover Roasted Veg Soup
£ 0.00

This is a quick way to hunt through your vegetable drawer and get out all the veg that may need using up in some way or another. I found a couple of carrots, some mushrooms and a potato. There was some fresh rosemary too which I used but you could add dried herbs such as thyme or mixed herbs if you like. On the image is a sprig of rosemary. Serves 4 800g leftover veggies such as carrots, parsnips and potatoes, washed peeled and roughly chopped 2 garlic cloves, finely chopped 2 tbsp olive oil 1 onion, finely chopped 1/4 tsp sea salt 1/4 tsp freshly ground black pepper A sprig of fresh rosemary or any dried herbs 1 litre stock, made with 1 low sodium stock cube 1/2 x white baguette or a slice of bread, torn to serve some washed green salad leaves   Preheat the oven to 180C/gas 4. Put the vegetables and the garlic in a roasting tray or tin and sprinkle over 1 tablespoon of the oil. Scatter the herbs and place in the oven for about 25 minutes until the vegetables are tender. Heat the remaining 1 tablespoon of oil in a large saucepan and add the onion. Cook for 5 minutes until softened. Put in the salt and black pepper. Add the roasted veg from the oven and mix well. Pour in the stock and cook for a further 5 minutes. Using a stick blender, whizz the soup in the pan until smooth or blend in a food processor. Serve in bowls with a dollop of creme fraiche or a teaspoon of cream with pieces of baguette on the side or some bread and some salad.

Black Beans with Garlic and Allspice
£ 0.00

This is a quick recipe that can be prepared with any type of tinned pulses and beans such as kidney beans, pinto beans or even chickpeas or red lentils. If you don't have allspice, you could try a pinch of garam masala. Improvise as much as you like but don't over do it on the chilli heat in the first instance. You can freeze the recipe without adding the coriander as long as the beans are covered in a liquid. Defrost thoroughly if you freeze.   Black Beans with Garlic and Allspice Serves 4 2 tbsp olive oil 2 bay leaves (optional) 1 onion, chopped 3-5 garlic cloves, chopped 1 tsp tomato puree 1/2 tsp allspice 1 tsp ground cumin 1/4 tsp chilli flakes 1/4 tsp salt 200g or half a can of chopped tomatoes (you can save the remaining for another dish) 1x400g can of black beans 250ml or a cup vegetable stock made from a stock cube   Heat a saucepan on a medium heat and add the oil. Add the bay leaves, if using, and stir. Tip in the onion and fry for 3-4 minutes until soft. Tip in the garlic and cook for 2-3 minutes more until soft. Add the tomato puree, allspice, cumin, chilli flakes and salt cook stirring for 2 minutes. Mix in the tomatoes and cook for another 4-5 minutes until the mixture becomes quite thick. Tip in the beans along with the water and sauté for a minute. Pour in the stock and simmer for 10-15 minutes until the beans are tender and the consistency of the mixture is fairly thick and not too runny. Garnish with coriander leaves, if using and serve with rice.

Streetfood Snack – Samosa Chaat
£ 0.00

Samosa Chaat is a street food sold in eateries predominantly in northern India. It is made up of crushed samosas served with a generous topping of a chickpea preparation and garnished with a selection of chutneys and a crunchy scattering of Bombay mix. This recipe uses shop bought samosas but you could make your own for an even more personal touch. For the Amritsari Chole - Northern Indian Chick peas Serves 4 3 tbsp sunflower oil 2 bay leaves 4 black cardamoms 2 onions, finely chopped 1 tsp ginger paste 2 tsp ground cumin 1.5 tsp ground coriander 1 tsp ground fennel  1/4 tsp salt 1 tsp mango powder or ground pomegranate seeds 1/4 tsp chilli powder 1.5 tsp garam masala 1 x 450g can of chopped tomatoes 1 tea bag 2 x 450g cans of chick peas 2-3 green chillies, slit lengthways  Julienned fresh root ginger 8 cooked samosas   For garnishes: Sev or Bombay mix Green chutney Red chutney (can be shop bought garlic and chilli sauce) Red onions, finely chopped  Natural yogurt Tamarind sauce Washed and chopped coriander leaves   Heat the oil in a large saucepan over a medium heat. Add the bay leaves and the black cardamons and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown. Add the ginger to the pan with the cumin, coriander, fennel, salt, mango powder or ground pomegranate seeds, chilli powder and garam masala and continue stirring for 2 minutes. Add the tomatoes and mix well till the mixture becomes thick. Bring 500ml or 2 cups of water to the boil. Put the tea bag in a heatproof bowl, pour over the water and set aside to brew. Tip in the chickpeas and continue stirring for a further 5 minutes, mashing some of the chickpeas against the side of the pan with a wooden spoon. Discard the tea bag and stir the tea into the pan. Leave the mixture to simmer for 7-8 minutes, stirring occasionally, until it becomes quite thick. Garnish with the green chillies and the root ginger. To assemble the samosa chaat: For one serving, add a couple of tablespoons of the chickpeas on a plate. Then break up 2 samosas and place on top of the chickpeas. Tip over a teaspoonful of sev. Add some green and red chutney, sprinkle over the red onions and coriander leaves and serve.   For the Green Chutney: Serves 4 A large bunch of washed and chopped coriander leaves 20 washed mint leaves with stalks 2 green chillies, roughly chopped 1 x 2.5cm piece root ginger  1/2 tsp lime juice  1/2 tsp ground cumin 1/2 tsp chaat masala 1 tbsp water, for blending    Put all the ingredients in a blender or a food processor and blend till smooth.

Enchiladas
£ 0.00

An enchilada is a wrap made from an unleavened flatbread filled with vegetables or meat and surrounded by a sauce. This is a variation on the enchilada using any store cupboard ingredients that are available which included some wraps and a tin of black beans. Allspice is not essential and can be replaced with black pepper or smoked paprika.   Serves 4-6   3 tbsp olive oil 2 onions, chopped 4 garlic cloves, chopped 1 tsp ground cumin 1/2 tsp chilli powder 1/4 tsp allspice 1/4 tsp ground cinnamon  1 x 450g can chopped tomatoes 1 tsp tomato puree or paste 240ml or 1 cup low sodium vegetable or chicken stock (from a stock cube is fine) 1 tsp dried oregano 2 tsp brown sugar  1/4 tsp sea salt 1/4 tsp freshly ground black pepper 300g quorn pieces or 2 cups cooked shredded chicken (about 2 breasts) 1/2 cup or 140g cooked black beans 8 x 7-inch whole wheat flour tortillas or wraps   Garnish for the enchiladas: 8 x 7-inch whole wheat flour tortillas or wraps 130g or 1 1/2 cups shredded Cheddar or Mexican cheese A few washed and chopped spring onions  washed and chopped and fresh washed and chopped coriander leaves 1/2 medium red onion, chopped jalapeños (optional) plain Greek yogurt or sour cream (optional)   Heat the olive oil in a pan over a medium-high heat. Sauté the onions for 5-7 minutes until soft. Then add the garlic and cook for 4-5 minutes until soft and translucent. Put in the ground cumin, chilli powder, allspice and cinnamon and mix for a couple of minutes. Stir in the tomatoes and the puree or paste and continue to cook until the mixture thickens a little. Add the stock. Cook for another 2-3 minutes until the mixture is quite thick. Stir in the oregano, sugar, salt and black pepper. Remove from the heat. Pour half of the mixture into a bowl and set aside. Put the pan of leftover sauce mixture back on the heat and add the quorn or chicken and cook for a minute. Put in the black beans and cook for 3-5 minutes more until the mixture is not too runny and quite thick. Remove from the heat. Preheat the oven to 180C/350F/gas 4. Place a tortilla on a flat surface.  Fill each tortilla with 2-3 tbsp of the chicken and black bean mixture followed by a sprinkling of cheese and then roll it up. Place the rolled tortilla seam side down into a grease-lined deep baking tray or dish. Repeat the process with the remaining tortillas. Cover with the remaining sauce and sprinkle with the remaining cheese over the top. Cover the tray with foil and bake in the oven on the middle rack for about 20-25 minutes or until the cheese is melted and the enchiladas are warmed throughout. Serve the enchiladas with the garnishes or toppings of your choice.