Foodtube
By Jamie Oliver
About the recipe
A rich, hearty filling topped with gorgeous root veg mash and zesty breadcrumbs for a super-crisp finish that makes this dish really special.
Recipe From
600g Maris Piper potatoes
600g sweet potatoes
40g dairy-free margarine (or use butter or margarine if you’re not vegan)
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
1 tablespoon coriander seeds
olive oil
½ a bunch of fresh thyme (10g)
350g chestnut mushrooms
12 sun-dried tomatoes
2 tablespoons balsamic vinegar
optional: vegan red wine (or regular red wine if you’re not vegan)
100ml vegetable stock
1 x 400g tin of lentils
1 x 400g tin of chickpeas
5 sprigs of fresh flat-leaf parsley
2 sprigs of fresh rosemary
1 lemon
30g fresh breadcrumbs
Leftover herbs? Woody herbs like rosemary and thyme add depth of flavour to soups, stews and sauces. Chopped parsley adds fresh flavour to winter salads, or tossed through simple pasta dishes before serving. If you have lots of different soft herbs left over, why not try making my salsa verde? It’ll transform any roasted veg, and it’s delicious stirred into risottos, too.
This big-batch pie serves 8, so you can eat half straightaway and cool and freeze the remaining half to enjoy in week 4.
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
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