Harvest time has arrived and autumn is well underway, so try the below recipe for a warming, comforting food that is packed full of their daily vegetables they’ve grown themselves.
Smashing Vegetable Hash
This quick and filling stir-fry with beans for protein and corn and squash providing colourful vitamins, it’s a good start to the day. It’s a bit like a seasonal Bubble & Squeak. As it’s made with just 1 tbsp olive oil for two people, it’s low fat and packed with vegetables – get your ‘five a day’ in one bowl!
You need:
• 2 medium potatoes, scrubbed and cubed into 1″ pieces
• 1 cup squash cubes
• 1 cup fresh borlotti beans (or frozen soya beans)
• 1tsp vegetable stock powder
• 2 cobs of sweetcorn
• 1 cup fresh mushrooms, sliced
• 1tbsp olive oil
• 1 small onion, chopped
• 1 tbsp rosemary, chopped finely
• 2-3 tomatoes
• 250g spinach, washed, with big stems removed
• Salt and pepper
• Optional: 2oz cheddar cheese, grated
What to do: Cut the kernels from the sweetcorn and set aside. First, part boil the potatoes, squash and borlotti beans in a pan of water with 1 tsp bouillon (vegetable stock) dissolved in it. Bring to the boil and set the timer for 4 minutes, add the corn and give the pan another 2 minutes, then drain them and set aside.
Heat a large wok with the olive oil, then toss in the onion and rosemary. Stir for a minute before adding the drained vegetables and the mushrooms, stirring over a high heat to quickly brown them. Fry briskly for 5 minutes or until you start getting golden bits. Now taste and season. Add the chopped tomatoes and spinach, and sizzle until the spinach has just wilted. Divide between two large, heated plates. If liked, sprinkle with cheese and put under a grill to melt it.