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2 4 6
Ratatouille (red capsicum,
zucchini, eggplant & red onion)
300 g 600 g 900 g
Passata
50 ml 100 ml 150 ml
Cumin Powder ½ tsp 1 tsp 1 ½ tsp
Basil (chopped) ½ tsp 1 tsp 1 ½ tsp
cumin ratatouille
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2 4 6
Olive Oil 2 tsp 1 tbsp 1 tbsp
Onion (chopped)
100 g 150 g 150 g
Korma Curry Paste 1 tbsp 2 tbsp 3 tbsp
Tomato Paste 2 tsp 1 tbsp 1 ½ tbsp
Vegetable Stock 325 ml 625 ml 935 ml
Red Lentils (dried) 100 g 200 g 300 g
Coriander (chopped, to serve) 1 tsp 2 tsp 3 tsp
dahl
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2 4 6
Butter 10 g 20 g 30 g
Diced Vegetable Medley
100 g 150 g 200 g
Fish or Vegetable Stock 50 ml 1 l 1 ½ l
White Fish Fillets
(chopped, bones removed)
250 g 500 g 750 g
Caulifl ower (chopped) 200 g 400 g 600 g
Cannellini Beans
(canned, drained weight)
125 g 250 g 375 g
Dill (to serve) 1 tsp 2 tsp 1 tbsp
Cream (to serve) 40 ml 80 ml 120 ml
Bread (to serve)
Fish & cauliFloWer soup
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starter
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