Vegan winter one-pan

• rapeseed oil↗2tbsp tbsp
• baby potatoes↗250g g

  sliced

• orange pepper↗1

  cut into chunks

• bay leaf↗1
• leek↗1

  trimmed and thinly sliced

• large garlic cloves↗2

  thinly sliced

• passata↗200g g
• vegetable stock↗200ml ml

  made with 1 tsp vegetable bouillon powder

• flat-leaf parsley↗1tbsp tbsp

  chopped

• baby spinach↗160g g
• dry roasted peanuts↗45g g
• fine trimmed green beans100g g

  halved

Step-by-step instructions

1. 1

   Heat the oil in a wide non-stick pan over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender.

2. 2

   Add the parsley, spinach, peanuts and green beans, then put the lid on and cook for about 7 mins more, or until the spinach is wilted and green beans are cooked. Will keep chilled overnight, but best served fresh.