29 May 2020
This week we welcome Karen Hartnell-Beavis, a food photographer and keen cook. Karen has just published a new ebook with cookery writer Nadine Abensur, author of the Cranks’s Bible, which is packed full of delicious vegetarian recipes from around the world. It’s available to download for free, and donations will be split between FareShare and Liberation Larder, an Australian food charity.
At FareShare we’re working hard to continue delivering essential food supplies to frontline charities getting food to vulnerable people during the coronavirus outbreak. A donation of just £10 can provide enough food for 40 meals for those who are most at risk of hunger. If you have enjoyed this week's recipe please donate today and help us help others.
See here for more of Karen’s gorgeous pictures:
Serves 3-4 approx
This dish is utterly flexible, you can replace the veg in the recipe with aubergines, mushrooms, leeks, celery, carrots, new potatoes, whatever you have in your fridge. It is dairy free, gluten free, can be vegan, vegetarian or you can add meat. I chucked in some chorizo as it was lurking in our fridge and needed to be used up. You can also leave out the chickpeas and passata.