Recipe of the day
Stuffed lamb rumps in saffron broth with green harissaA fragrant, spicy North African inspired dish. Make the harissa first.
Vegetable & Chickpea 'Bouillabaisse'
Ray McVinnie provides inspiration for simple summer meals.by Ray McVinne | Cuisine issue #156 | Thursday, 27 December, 2012
Slow-fry chopped onions, garlic, saffron, thyme and thickly sliced zucchini and carrots in plenty of extra virgin olive oil until the onion is soft. Add a couple of drained cans of chickpeas, canned chopped tomatoes and enough vegetable stock to cover. Bring to the boil then simmer for 10 minutes or until the carrots are tender. Add peas and baby spinach and simmer for 3 minutes. Serve in wide bowls, topped with grated Gruyere cheese and a sprinkle of parsley.
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