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Bettina\u2019s Fridge Raid with InSinkErator\u00a0

Makes 4 servings

Ingredients:

\u00bd leek, halved, washed and finely sliced
handful of cavalo nero or kale leaves, chopped
1 carrot, peeled and diced
3 potatoes, peeled and diced
400g tin of butter beans
200ml tinned tomatoes or passata\u00a0
handful fresh thyme
\u00bd red pepper, diced
handful of spring greens, chopped
salt & pepper, to taste
2-3 tbsp plant sour cream

For the Crispy Croutons:

2-3 slices of bread, chopped into small crouton sized pieces
pinch of chilli
olive oil, for frying
For the coriander oil:
handful of fresh coriander, chopped
2-3 tbsp olive oil
pinch salt

Method:

Heat some olive oil in a large frying pan and saute the leeks on a medium heat, along with the carrots and potatoes, for 5-10 minutes with the lid on, stirring occasionally.

Add the thyme, salt & pepper and tinned tomatoes (if it needs more liquid, add some water to the empty tin of tomatoes, shake to get the remaining tomatoes and add to the pan).

Then add the spring greens, kale, butter beans and red pepper and cook for approx 15-20 minutes.

Meanwhile, make the croutons by adding the chopped bread to a pan with some olive oil and chilli and fry until nice and crispy.\u00a0 Set aside.

Now make the coriander oil by adding the coriander, olive oil and salt to a small blender, and blitz to combine.\u00a0 Set aside.

Serve up the stew into a bowl and top with some crispy croutons, a dollop of sour cream, and a drizzle of coriander oil.\u00a0 And enjoy!

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"}}}]}]}]}]

Bettina’s Fridge Raid with InSinkErator