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living nikki legon’s cuisine | 39 dish and roast for 30 to 40 minutes. Heat 2 tbsp of oil in a large frying pan over a medium heat. Add the onion, garlic and chillies and cook for 5 minutes, adding a little water if necessary. Drain and add the beans and tip in the tomatoes. Bring to the boil then reduce the heat to low and cook a further 20 minutes. Remove the vegetables from the oven and add to the sauce, stir and season adding chopped coriander leaves. Serve with guacamole and rice or tortilla chips.

Garlic Mushrooms 500g mushrooms of an even size 5 large garlic cloves, crushed 2 banana shallots, diced finely 5 tbsp olive oil 2 sprigs of fresh thyme

Chilli con Veggie METHOD Heat the oil in a deep frying pan and fry the potatoes for 5 minutes. Add the cauliflower florets and cook until crispy and browned. Add the tomato and all the spices, cook for a further 2 minutes. Garnish with coriander and serve with warm chapati.

METHOD Heat the oil in a large pan over a medium heat. Add the mushrooms (which can be any type), shallots and thyme, season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden and tender. Stir in the garlic, cook a further minute. Serve sprinkled with chives or parsley.

Garlic Mushrooms

Chilli con Veggie 2 sweet potatoes, diced 1 red pepper, diced 1 yellow pepper, diced 2 carrots, diced 2 cloves of garlic 1 tsp cayenne pepper 1 heaped tsp ground cumin 1 tsp ground cinnamon 2 tbsp olive oil For the sauce 2 tbsp oil 2 banana shallots, diced 2 garlic cloves, crushed 1 fresh green chilli, diced finely 1 fresh red chilli, diced finely 2 x 400g tins of red kidney beans 2 x 400g tins of crushed tomatoes handful of fresh coriander leaves METHOD Preheat the oven to 200°C. Place the vegetables in a bowl. Add all the seasoning and the oil, stir. Place in a baking

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Living Magazine April/May 19