New In Now From Denby

Ingredients:

1 carrot, finely sliced
1 small red pepper, finely sliced
1 small yellow pepper, finely sliced
2 spring onions, finely sliced
1/4 small red cabbage, shredded finely
A small handful of sugar snap peas
A small handful of edamame beans
A small handful of plain peanuts
A good handful of fresh coriander leaves, chopped
1 tablespoon of sesame seeds
1 lime, quartered
Freshly ground black pepper and salt to taste
1 pack of fresh noodles, cooked as per packet instruction

For the dressing: 

1/4 cup of vegetable oil
1/4 cup of rice vinegar
1/4 cup of runny honey
1 teaspoon of sesame oil
1 tablespoon of soy sauce
1 tablespoon of peanut butter
A good pinch of salt
1 teaspoon of Sriracha sauce
1 small red chilli, finely chopped
1 clove of garlic, crushed

Method: 

In a medium sized Denby bowl, whisk together all of the ingredients for the dressing. Make sure the peanut butter is completely blended into the dressing. Set to one side.

Arrange all the salad ingredients into a large Denby bowl, apart from the peanuts, half the coriander leaves, sesame seeds and noodles.

Pour over the dressing and mix to coat well. Leave for at least 10 minutes so the vegetables have chance to soak up the dressing. Taste and adjust the seasoning if necessary.

Cook the noodles as per the packet instructions. Drain and mix directly into the salad bowl whilst still warm. Leave for 5 minutes.

Serve in a large Denby bowl, top with the remaining coriander leaves, a sprinkle of peanuts, lime wedges and sesame seeds. Enjoy!

Ingredients: Curry 

3 Jars of vegan curry sauce
2 medium onions, thinly sliced, plus extra for serving
1 small red pepper, thinly sliced
1 small red chilli, thinly sliced
3 x 400g cans of chickpeas
1 large butternut squash
1 teaspoon of chilli flakes
A splash of extra virgin olive oil
Freshly ground black pepper and salt to taste
A good handful of fresh coriander leaves, chopped
1 pilau basmati rice pouch, cook as per packet instructions
1 basmati rice pouch, cook as per packet instructions
2 naan breads of your choice, cook as per packet instructions

Ingredients: Tomato Salad 

A selection of seasonal cherry tomatoes, halved
1 small red onion, finely sliced
1 lime, halved and juiced
A small handful of fresh coriander leaves, chopped
A good splash of extra virgin olive oil
Freshly ground black pepper and salt to taste

Method: Curry 

Heat the oven to 400°F / 200°C and prepare a Denby oval casserole dish with a splash of olive oil.

Cut both ends of the butternut squash, remove the skin off and cut lengthways. Scoop out the seeds with a spoon and cut into equal sized chunky pieces about 1.5cm thick.

Pop in a large Denby roasting tray, with a good glug of olive oil, chilli flakes, salt and pepper.

Place in the oven for 25 to 30 minutes until softened and just starting to brown.

Whilst it’s cooking, prep your curry. Place the Denby oval casserole dish over a medium heat on the hob and cook the chopped onions, red pepper and red chilli. Stir for a few minutes until nicely softened.

Add the curry sauce and cook for 3 to 5 minutes. Bring to a gentle simmer and add the chickpeas and cook for a further 5 minutes.

Arrange the roasted butternut squash pieces half in and half out of the curry and place in the oven for 15 to 20 minutes.

Add the naan breads to the oven for the last 5 minutes.

Remove the casserole and top with fresh coriander and red onion. Serve with a mix of pilau and basmati rice, naan breads and tomato salad. Enjoy!

Method: Tomato Salad 

Layer the tomatoes and onion in a Denby serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Drizzle over the salad and top with fresh coriander.

Ingredients:

1 sweet potato
3 small carrots
5 large cavolo nero leaves - de-stemmed
3 tins of organic cannellini beans
15 cherry tomatoes
2 onions
4 cloves of garlic
100ml red wine
1 stock cube
3 tablespoons of cooking olive oil
6 vegan sausages (we used Meatless Farm)
2 bay leaves
5 sprigs of oregano
1 stick of celery

Method: 

Pour the olive oil into a large pan; we used the Denby Cast Iron Shallow Casserole. Let the oil warm up on a medium heat.

Add chopped onions and fry until they darken. Just before they get to this stage, add the sausages. Both the sausages and onions should be brown.

Remove sausages and put aside. Add garlic, chopped celery, chopped cavolo nero and let cook for a few minutes, stirring regularly.

Cut the tomatoes, splitting them, and add to pan. Press them while stirring, releasing juices. Continually stir.

Add the wine, chopped sweet potato, and chopped carrots and continue to mix.

Don't let the mixture dry out. If it does, add a splash of water.
A few minutes later, add beans with the liquid from the tins. Add stock and salt.

Add bay leaves and oregano; the dish should have a sweet smell of wine. If not apparent, add more wine.

Add boiling water to cover the ingredients in the pan.
Cover and let it cook on a medium-high heat for 30-40 minutes, or until carrots are tender.

Let some of the water boil off and evaporate.

You don't want a watery soup, but more of a stew-type consistency.
If the water level is too high, remove some with a spoon.

Once ready, add sausages from earlier, and serve alongside roasted
vegetables, grains, and a good loaf of bread.