YOUR SHOPPING LIST
VEGETABLES & CITRUS
3 onions.
2 red onions
8 garlic cloves
4 celery sticks
6 mixed peppers
400g carrots
300g long-stemmed broccoli
1 lemon
2 limes
200g baby corn
200g cherry tomatoes
1/2 small bunch of mint
STORECUPBOARD
7 tbsp rapeseed oil
1 tbsp chilli oil
400g can chickpeas
3 low-salt vegetable stock cubes
2 tbsp tahini
360g wholemeal linguine
3 tbsp sriracha
2 tbsp low-salt dark soy sauce
300g cooked brown basmati rice
300g pearl barley
2 x 400g cans chopped tomatoes
2 tbsp rose harissa
400g mixed grain pouch
1 tbsp honey
50g pine nuts
1 tbsp cornflour
1/2 tsp chilli flakes
1 tsp Sichuan peppercorns
2 tsp paprika
DAIRY
130g feta
MEAT & FISH
280g raw king prawns
300g thin-cut steak
65g diced chorizo
FROZEN
200g frozen peas
HEALTHY
Carrot & tahini soup
SERVES 4 PREP 5 mins
COOK 30 mins EASY V
2 tbsp rapeseed oil
400g can chickpeas, drained and rinsed
2 onions, roughly chopped
2 garlic cloves, roughly chopped
4 celery sticks, roughly chopped
400g carrots, roughly chopped
800ml hot low-salt vegetable stock
2 tbsp tahini
1 Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.
この記事は BBC Good Food ME の June/July 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は BBC Good Food ME の June/July 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Kung Pao & Beyond by Susan Jung
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