The Savvy Cook: easy food on a budget by Izy Hossack

Author:Izy Hossack [Hossack, Izy]
Language: eng
Format: epub, azw3
Publisher: Octopus
Published: 2017-06-29T05:00:00+00:00

TIPS & SWAPS

Just make the filling and serve as a stew with thick wholemeal bread.

If you have roasted cauliflower to hand use about 300g instead of raw cauliflower and skip step 1.

Double up on the pastry and store half in the refrigerator or freezer for another day.

Use cooked kidney beans or chickpeas instead of the cannellini beans.

PAPRIKA BEAN STEW

GF option

One night when my flatmate, Anna, and I were craving something substantial and comforting, we cooked up this stew by cobbling together what we had in the refrigerator. We served it with a huge Yorkshire pudding, of course. The next time we made it, we added some chorizo, which really amped up the rich, smoky flavour, so omnivores take note.

Serves 2

1 tablespoon olive oil

1 red onion, finely diced

1 carrot, finely diced

1 celery stick, finely diced

about 100ml water

1 orange, yellow or red pepper, deseeded and cut into thin strips

1 garlic clove, crushed or very finely chopped

½–1 red chilli, finely chopped (keep the seeds in if you like it spicy)

2 tablespoons plain white flour

1 tablespoon smoked paprika

1 tablespoon miso, any kind, or 2 tablespoons soy sauce or tamari

400ml vegetable stock

240g (1 can, drained weight) cooked kidney beans, rinsed and drained

½ teaspoon granulated sugar or honey or 1 teaspoon Date Paste

juice of ½ lemon

salt

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