HIDDEN V RECIPES

Steps:

• 1. Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
  2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
  3. Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
  4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
  5. Put a large non-stick frying pan on a medium heat.
  6. One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
  7. Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
  8. Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  2. Peel and roughly chop the ginger and garlic.
  3. Peel, trim and roughly chop the veg.
  4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
  5. Add the ginger, garlic and veg, and cook with the lid on for 30 minutes or until softened and lightly coloured, stirring every so often. Stir in the curry powder for the last 5 minutes of cooking.
  6. Add the lentils and the tomatoes, breaking up the tomatoes with a wooden spoon – remember to note the liquid level in the pan.
  7. Add 200ml of water and the veg stock cube, then give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes or until reduced – the liquid should return to the same level as in step 6.
  8. Pour in the coconut milk and bring back to the boil.
  9. Remove from the heat and whiz with a stick blender until smooth. Season to taste with sea salt and black pepper.