Waitrose & Partners Weekend Issue 617

22 SEPTEMBER 2022 25 Serves 2 Prepare 10 minutes Cook 15 minutes 250g Essential Sweet Potatoes, scrubbed, then cut into 2cm chunks 100g pack Cooks’ Ingredients Spicy Italian Pepperoni 2 small red onions, sliced 1 stick Essential Celery, thinly sliced 200g frozen Essential Grilled Vegetable Mix 1 tsp Cooks’ Ingredients Italian Seasoning 3 tbsp Essential Tomato Ketchup ¾ x 20g pack at leaf parsley or coriander, chopped (optional) 1 Cook the sweet potatoes in boiling water for 10 minutes, or until tender. Drain thoroughly. 2 Put the pepperoni, red onions and celery into a frying pan and cook gently for 5 minutes, until softened and lightly browned. Stir in the sweet potatoes, grilled vegetable mix and Italian seasoning, then cook for 3-4 minutes more, increasing the heat if needed, until everything is piping hot throughout. 3 Add the ketchup and 3 tbsp water, stirring brie y over the heat to combine. Lightly stir in the parsley or coriander (if using), then serve. Per serving 1843kJ/439kcals/17g fat/6.2g saturated fat/45g carbs/35g sugars/7.4g bre/23g protein/3g salt/ 3 of your 5 a day/gluten free Quick pepperoni & sweet potato hash Serves 4 Prepare 15 minutes Cook 30 minutes 500g pack 20 Essential British Lamb Meatballs 2 Essential Green Peppers, deseeded, cut into small chunks 1 large Essential Red Onion, chopped 2 x 400g cans Essential Cannellini Beans 50g Essential Pitted Black or Green Olives, chopped 1 tbsp thyme, chopped, plus a few leaves to scatter 2 cloves garlic, nely chopped 100g Essential Half Fat Mayonnaise 1 Preheat the oven to 220ºC, gas mark 7. Heat a frying pan without adding oil, then fry the meatballs, shaking the pan frequently, for 5 minutes, or until browned. Lift out onto a plate with a slotted spoon. Add the peppers to the pan and fry for 5 minutes, then add the onion and fry for 5 minutes more. 2 Stir in the contents of the cans of beans (including the liquid), the olives, thyme, ½ the garlic and 100ml water. Heat through, then carefully tip into a roasting tin. Sit the meatballs on top and bake for 15 minutes. 3 In a small bowl, beat the mayonnaise together with the remaining garlic, plenty of black pepper and 2 tbsp water. Transfer the lamb and beans to plates and serve, with the garlic mayonnaise alongside. Per serving 2008kJ/481kcals/25g fat/ 7.8g saturated fat/25g carbs/6.8g sugars/11g bre/34g protein/1.3g salt/ 2 of your 5 a day/gluten free Lamb, peppers & cannellini beans with garlic mayo COOK’S TIP As an alternative to lamb meatballs, try using 4 Essential British Lamb Leg Steaks instead. Fry brie y in the pan with a dash of oil, then nish as above. COOK’S TIP This type of dish is perfect for using up small amounts of vegetables left in the fridge or freezer, such as French beans, mangetout, broccoli and runner beans. Chop and cook brie y in boiling water rst to soften, then toss them in once the onions and celery are browned.