Veg – it doesn’t have to be boring!
Carrot & courgette strips
Top and tail 1 carrot & 1 courgette. Use a potato peeler to peel ribbons of both the veg. Heat a little oil in a pan with a lid. Gently cook the carrot & courgette for a few minutes on a medium heat then put lid on and cook on a low heat until softened to your liking.
Green beans, asparagus & cherry tomatoes
Hold each end of the asparagus – bend it until it snaps naturally ( this is the best way to see which part is woody & tough) Heat some oil in a pan with a lid, crush 1 garlic clove into the pan and fry gently, add the asparagus (if the asparagus is thick you may want to slice it lengthways) put the lid on the pan and turn the heat to medium. Cook for a few mins then add green beans. Prick a hole in each cherry tomato then add to the pan. Give it a good shake, add a drop more oil of needed, put lid back on and cook on a low heat until all veg has softened to your liking.
Nando’s style Peas
In a small saucepan, gently fry some garlic & chilli. Boil the kettle, add the boiling water to another small pan and add frozen peas. Cook for a few minutes then drain the peas and add to the garlic & chilli. Add chopped fresh coriander and a tsp. or 2 of mint sauce. Mix then add salt & pepper.
150ml hot vegetable stock / 200g frozen peas
600g mixed green vegetables
( i.e Tenderstem broccoli, asparagus and mangetout or try spinach, sliced red onion & walnuts)
Tsp. coconut oil
Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the coconut oil and mix well.