Meatless MARVELS

With a zero-tolerance approach to bland, you'll love these healthy meals using fresh, tricked up veg

Spicy shakshuka eggs

1 Boil potatoes in salted water then drain.

2 In a large deep frying pan, 22 tablespoons olive oil over medium heat. Sauté onion and capsicum for 5 minutes or until the onion is 3 de dese beginning to turn golden. Add garlic and dried chillies and sauté for a further 2 minutes.

3 Add in all the remaining spices, salt and oregano, stirring until well mixed. Toss in the potatoes and the remaining 1 tablespoon of olive oil, stirring well. Combine the tomato mixture and 2/3 cup (170ml) of water, then add to pan. Simmer for 5 minutes or until it begins to reduce slightly.

4 Make some little wells with the back of a spoon 4M for the eggs.

5 Crack in the eggs and reduce to low. not stir once the eggs are in. Allow them to poach for 5-7 minutes, covering for the last 3 minutes.

6 Serve with aioli, chilli crisp, oil and lemon.

CHILLI CRISP

1/4 cup (20g) chilli flakes

2 tablespoons sesame seeds

1 teaspoon fine salt

1 teaspoon chicken-style stock powder

2 garlic cloves, crushed

1 cup (250 ml) peanut oil

1 tablespoon crispy fried shallots

1 teaspoon Sichuan peppercorns 

Combine chilli flakes, sesame seeds, salt, stock powder and garlic in a heatproof bowl, then set aside. Heat peanut oil, fried shallots and peppercorns in a medium saucepan over medium-low heat until the mixture simmers. Continue cooking for 2-3 minutes, then carefully pour it over the spice mix, allowing it to crackle. Let it cool, then store in a jar in the fridge for up to 3 weeks.

Note

For top tips on how to become a "flexible cook" to reduce your waste and make the food in your fridge go further, see page 58.

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