“This scrumptious one-pot meal may be prepped forward and prepared for the freezer in a matter of moments,” says Suzanne Mulholland, AKA The Batch Girl.
“In the event you’re not acquainted with miso, do not be scared – it brings a scrumptious savoury edge to the dish that works splendidly with the sweetness of the greens.”
Candy potato miso medley
115g frozen chopped onions
2tsp frozen chopped garlic
1 x 500g bag frozen candy potato chunks
175g frozen sliced peppers
1 x 400g tin butter beans, drained
4tsp miso paste
1 x 400g tin coconut milk
IF YOU’RE COOKING NOW… Put all of the elements in a big pan over a medium warmth and stir to mix. Convey to the boil, then cut back the warmth to a simmer and go away to cook dinner, stirring sometimes, for quarter-hour, till the greens are tender. Spoon into serving bowls and serve sizzling.
IF YOU’RE MAKING AHEAD TO FREEZE… Tip all of the elements into a big, labelled freezer bag, then give the contents of the bag a mild stir to mix. Freeze flat for as much as three months.
Then… Take away the bag from the freezer and go away to completely defrost within the fridge, ideally in a single day. As soon as defrosted, tip the medley into a big pan over a medium warmth and stir to mix. Convey to the boil, then cut back the warmth to a simmer and go away to cook dinner, stirring sometimes, for 15–20 minutes, till the greens are tender. Spoon into serving bowls and serve sizzling.
The Batch Girl: Cooking On A Finances by Suzanne Mulholland is printed by HQ, priced £22. Images by Haarala Hamilton. Out there now.
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