Serves 2 adults and 2 small children
2 tbsp sunflower oil
1 red onion, finely sliced
1 yellow pepper, finely sliced
1 red pepper, finely sliced
2 garlic cloves, peeled and left whole
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp smoked paprika
2 tbsp tomato puree
500ml tomato passata
500ml vegetable stock
1 x 400g tin kidney beans, drained
1 x 400g tin cannellini beans, drained
Preheat the oil in a large saucepan and add the onion and peppers. Cook for 2 minutes and then add the whole garlic, spices and tomato puree. Cook for 1 minutes and then add the passata and stock. Bring to the boil and then reduce to a simmer. Cook uncovered for 25-30 minutes until reduced and slightly thickened. If you want a smooth consistency then blend it down into a sauce but I like to leave it chunky. Return to the pan and add the beans and cook for a further 10 minutes. Serve immediately or place in the fridge for up to 2 days.
If serving with roasted sweet potato ‘jackets’: quarter the potatoes and preheat the oven to 200oC. Coat the quarters with 1 tbsp oil, 1/2 tsp smoked paprika and 1/4 tsp sea salt per potato. Place in the oven for 30-35 minutes whilst your chilli is cooking. Serve 1-2 quarters per person with a big spoonful of chilli, my hidden veg guacamole and cheddar cheese.
Makes 4-6 pasta portions
300g kale, stalks removed
4 garlic cloves
1/2 cup (120ml) olive oil
1/4 cup ground almonds
juice of 1/2 lemon
1/2 tsp sea salt
Fill a pan a little under halfway with water and bring to the boil. Add the kale and garlic. Cover and cook for 3 minutes. Drain and then add to the blender with the remaining ingredients (add the olive oil first to give the best consistency). Blend until you have a smooth green sauce. Store in the fridge for 1-2 weeks.
Serves 4-6 depending on age and appetite!
500g salmon fillets
3 tbsp soy sauce
2 tbsp honey
30g frozen prepared ginger
For the marinated cucumber:
2 small cucumbers, finely sliced or diced
1-2 tsp soy sauce
Place the salmon in a bowl with the soy, honey and ginger and coat. Leave to marinade for 2 hours for the best flavour.
For the cucumber: just drizzle the soy sauce over the prepared cucumber and leave until ready to serve.
When ready to cook, preheat the oven to 220°C and place a lined baking tray in the oven to heat up. After 10 minutes, carefully remove the hot tray and place the salmon on the tray- it will sizzle. Place the tray in the oven for 15-20minutes depending on how well you like your salmon cooked. Remove and serve with rice and marinated cucumber
1:00pm - 2:00pm
Enjoy your favourite music back to back commercial free, tune in to the Music Mix everyday from 1 until 2 for the music you love and the news updates you need
2:00pm - 5:00pm
Every weekday afternoon, Helen Farmer will help you to navigate the highs and lows of life in the UAE. Stay up to date with what’s happening and where to go.
Enjoy an invite-only Supper Club meal at one of the hottest new restaurants in town.
Helen is joined by Tom Arnel on the latest episode of Farmer's Kitchen to create incredible sides and salads with Spinneys ingredients.