Spicy peanut pies

• potatoes↗500g g

  peeled and chopped

• cannellini beans↗2 x 400g cans g

  drained

• chopped fresh coriander3 tbsp tbsp
• chilli powder↗1 tsp tsp
• cauliflower↗320g g

  cut into small florets

• rapeseed oil↗2 tsp tsp
• finely chopped ginger2 tbsp tbsp
• red chilli↗1

  seeded unless you like it very spicy

• cumin seeds↗2 tbsp tbsp
• ground coriander↗2 tbsp tbsp
• chilli powder↗1 tsp tsp
• leeks↗400g g

  thickly sliced

• red pepper↗1

  deseeded and diced

• green pepper↗1

  deseeded and diced

• chopped tomatoes400g can g
• tomato purée↗2 tbsp
• vegetable bouillon↗2 tsp
• chunky peanut butter↗85g

  (with no sugar or palm oil)

Step-by-step instructions

1. 1

   Heat oven to 200C, 180C fan, gas 6. Steam the potatoes for the mash for 20 mins until tender, adding the cauliflower to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli and stir around the pan until starting to soften. Stir in the dried spices then add the leeks and peppers and cook, stirring frequently, until they are softening.

2. 2

   Tip in the tomatoes and tomato purée with the cauliflower and 150ml water, and the bouillon. Cover and simmer for 10 mins.

3. 3

   Stir the peanut butter with 100ml water to loosen the consistency, then stir into stew and cook 5 mins more. Spoon equally into 25cm by 18cm pie dishes.

4. 4

   For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it.

5. 5

   Bake one for 35 mins and chill the other for another day. It will keep for 3 days. Reheat the remaining pie as above, adding an extra 15 mins as you're cooking it from cold.