Bettina’s Fridge Raid with InSinkErator 

Makes 4 servings

Ingredients:

• ½ leek, halved, washed and finely sliced
• handful of cavalo nero or kale leaves, chopped
• 1 carrot, peeled and diced
• 3 potatoes, peeled and diced
• 400g tin of butter beans
• 200ml tinned tomatoes or passata 
• handful fresh thyme
  ½ red pepper, diced
• handful of spring greens, chopped
• salt & pepper, to taste
• 2-3 tbsp plant sour cream

For the Crispy Croutons:

• 2-3 slices of bread, chopped into small crouton sized pieces
• pinch of chilli
  olive oil, for frying
• For the coriander oil:
• handful of fresh coriander, chopped
• 2-3 tbsp olive oil
• pinch salt

Method:

• Heat some olive oil in a large frying pan and saute the leeks on a medium heat, along with the carrots and potatoes, for 5-10 minutes with the lid on, stirring occasionally.

• Add the thyme, salt & pepper and tinned tomatoes (if it needs more liquid, add some water to the empty tin of tomatoes, shake to get the remaining tomatoes and add to the pan).

• Then add the spring greens, kale, butter beans and red pepper and cook for approx 15-20 minutes.

• Meanwhile, make the croutons by adding the chopped bread to a pan with some olive oil and chilli and fry until nice and crispy.  Set aside.

• Now make the coriander oil by adding the coriander, olive oil and salt to a small blender, and blitz to combine.  Set aside.

• Serve up the stew into a bowl and top with some crispy croutons, a dollop of sour cream, and a drizzle of coriander oil.  And enjoy!