Add tomato paste and fry before topping with veg stock or boiling water.
Pour in about 200ml of the chilli soaking juice or veg stock and bring up to a simmer.
Cook for about 20 minutes, adding hot veg stock or water if you run out of liquid.
Add around 600ml veg stock such as bouillon, and a few peeled new potatoes, chopped into small cubes.
Add around 600ml veg stock and all but a handful of a tin of chickpeas (try and buy a brand that isn't too bullet-like).
Use veg stock and replace the chorizo and flaked almonds with roughly chopped toasted almonds tossed in salt and smoked paprika.
Add a little white wine, burn it off, then cover with veg stock or water and cook in the oven until tender.
Potato, radish and chervil warm salad Ingredients to serve 4 Veg stock or bouillon 800g new or salad potatoes, cut in half, or quarter if large 12 radishes (keep their tops if bunched), trimmed of long roots 2 tablespoons sherry vinegar 50g butter Pinch of sugar 2 tablespoons chervil leaves (or use parsley) Bring a pan of veg stock to the boil (or a pan of water with a little bouillon).
If you don't have a mountain of cooked turkey to get through, make this vegetarian by leaving out the turkey and pancetta, and using veg stock instead of chicken; or, for committed meat-eaters, brown a dozen chicken thighs all over in the casserole for 10 or so minutes, then lift out before starting on the jerusalems.
500g beetroot 4 garlic cloves, skin on, bashed 4 sprigs fresh thyme 3 bay leaves Sea salt and freshly ground black pepper 2 tbsp olive oil 50g bulgur wheat ½ tsp vegetable bouillon powder or ¼ of a veg stock cube (optional) About 75g watercress For the dressing 2 tbsp plain, full-fat yoghurt 1 tbsp sour cream ¼ garlic clove, peeled First, roast the beetroot.
Serves 4 3 tbsp oil, for frying 8 sausages 2 red or white onions, sliced 2 carrots, peeled and diced 240g pearl barley, rinsed with cold water 2 sprigs rosemary, leaves finely chopped 1 litre chicken or veg stock Salt and black pepper 300g cavolo nero or other kale, leaves stripped from the stalks and roughly chopped 1 Heat 2 tbsp of oil in a large frying pan.
