LOOSE ENDS
Make the most of your leftover ingredients with these recipe ideas
PEPPERS
IDEA 1: Try creamy red pepper soup.
HOW? Heat olive oil in a pot over medium heat. Add. a diced onion and 3 cloves minced garlic and cook for a few minutes. Add 1 tsp salt and 4 roasted red peppers. Cook for 1-2 minutes more, stirring as you go. Add 940ml vegetable stock, bring to a boil, reduce heat and simmer for 15 minutes. Add 100g coconut cream, mix, bring to a boil, and remove from heat. Puree with a hand blender.
IDEA 2: Jazz up ordinary falafels with roasted red peppers.
HOW? Halve 2 large red peppers and remove seeds. Rub with a little oil and roast at 190°C (375°F) for half an hour. Turn the oven up to 200°C (400°F). Place the roasted peppers in a food processor with 240g drained chickpeas, 2 cloves garlic, small bunch fresh coriander, and 1 tsp sriracha. Blitz until smooth. Place dollops of the falafel mixture on a lined baking tray. Bake for around 25 minutes, or until firm and slightly crispy.