Waitrose & Partners Weekend Issue 617

22 SEPTEMBER 2022 23 Food&Drink Serves 4 Prepare 15 minutes Cook 35 minutes 500g pack frozen Essential Grilled Vegetable Mix 2 vegetable stock cubes 4 cobs Essential Sweetcorn 1 tsp smoked paprika 1 green chilli, thinly sliced 1 slice brown or white bread, nely diced ½ x 25g pack coriander, chopped 150ml tub Essential Soured Cream 1 avocado, peeled, stoned and cut into thin slices ½ x 200g pack Essential Radishes, thinly sliced 1 Preheat the oven to 220ºC, gas mark 7, then scatter the vegetable mix into a large roasting tin and roast for 25 minutes. 2 Meanwhile, crumble the stock cubes into a large saucepan and add 1L boiling water from the kettle. Add the sweetcorn, cover with a lid and cook for 5 minutes, turning once. Lift the corn out onto a plate and leave for a few minutes, until cool enough to handle. Using a sharp knife, cut the kernels away from the cobs. 3 Return the corn kernels (discard the cobs) to the pan of stock with the paprika, chilli, bread, coriander and vegetable mix. Cover and cook gently for a further 10 minutes. Ladle the stew into shallow bowls, top with spoonfuls of soured cream and serve scattered with the avocado and radishes. Per serving 1233kJ/296kcals/15g fat/5.2g saturated fat/27g carbs/12g sugars/11g bre/9.5g protein/0.2g salt/ 2 of your 5 a day Mexican-inspired corn & pepper stew Serves 4 Prepare 15 minutes Cook 8 minutes 400g can Essential Mixed Bean Salad 300g pack Essential 2% Fat British Turkey Breast Mince 4 tsp Cooks’ Ingredients Vadouvan Spice Blend 1 Essential Red Onion, ½ nely chopped, ½ thinly sliced ¼ Essential Cucumber, halved lengthways, then sliced across 4 sprigs mint, leaves picked and nely chopped 2 tbsp white wine vinegar 1 tbsp caster sugar 4 Essential White or Wholemeal Giant Baps 2 tsp olive oil 120g Essential Greek Style Yogurt 1 Drain the beans and pat dry between several layers of kitchen paper. Reserve 100g in a small bowl. Transfer the rest to a larger bowl and mash with a fork until broken into small pieces. Add the turkey mince, vadouvan spice, chopped red onion and a little salt. Mix well and shape into 4 even-sized burgers. 2 Combine the cucumber, sliced red onion, mint, vinegar and sugar in a bowl and stir well to make a salsa. Halve the baps, ready for lling. 3 Heat the oil in a frying pan and fry the burgers for 4 minutes on each side, until golden and cooked through. Place on the bap bases, top each with a spoonful of the reserved beans, yogurt and salsa, then top with the lids. Per serving 1821kJ/432kcals/8.7g fat/2.9g saturated fat/49g carbs/12g sugars/7.1g bre/36g protein/1.4g salt/ 1 of your 5 a day Spicy turkey & bean burgers withminted cucumber salsa COOK’S TIP If you’re short of time, speed the preparation up by cooking 500g frozen Essential Sweetcorn in the stock instead of using fresh, then add the remaining ingredients. COOK’S TIP For a slightly more substantial supper, serve the burgers with Essential Oven Chips or French Fries instead of the oured baps.