' �� I FAUX PULLED PORK WITH BLACKENED CORN 2 x 400-g/14-oz. cans jackfruit a splash of olive oil 1 large onion, thickly sliced 1 tablespoon smoked paprika 1 tablespoon ground cumin 1 teaspoon plain/all-purpose flour 80 ml/5'1, tablespoons tomato ketchup 1 teaspoon dark soy sa�ce 1 tablespoon maple syrup 1 teaspoon cider vinegar a generous pinch of dried oregano 200-g/7-oz. can sweetcorn/com , kernels, drained a small pinch of cayenne pepper sea salt flakes and freshly ground black pepper TO SERVE tortilla chips, rice or a burger bun sliced fresh or pickl•d chi I lles/chiles l ime wedges, for squeezing SERVES 4 I I I r I I r' This vegan {aux 'pulled tork' uses fa�kfruit and is deliciously smoky ana barbecue-y. It's accom pa'riied 6y black"ened corn , . which is good enough tb eat on its own."Se,ve nacho-style spoon,ed over tortilla chips, with rice, or in a soft bun (if you are not afraid to get dirty!). Drain the jackfruit throvgh a sieve/strainer� pushing it down to release the exces.� wtltet. Just befo<e you MA re.9dy to use it, pat it dry with paper towels. J Heat a frying pan/skillet to smoking hot, add a spJash of olive oil and stir-fry the onion for a minute to char, then irp'mediately tum off the he(lt -0nd remove the onion from the p9n (yo�J want the ' • • t· h I r· ) 1 l 1 onion to remo,n s 1$ t y 1(m . \ ) Mix the paprika, cumin and,flour together in a bowl and toss the jackfruit in to coat. Reheat t�e skillet, add another splash of oil if needed and fry the jackfrvit fo( a(fe,.v minutes to get some colou(. Using the b;)ck of;} fork. or o poti'lt◊ mi'lsher, gently push down to breok up lhe jockfruit slightly ond then odd 100 ml/scont 1/2 cup hot wate(. Gently shake the p(an to mix in the wate(, then add the ketchup, soy sauce, maple sy(up, vinega( and oregano and season with salt flakes and freshly ground black pepper. Simmer over a low heat for a few minutes, breaking up the jackfruit more if needed, until the sauce thickens and becomes glossy. Remove from the hea� scatter the onion over the jackfruit and keep warm. Heat a clean, dry frying pan/skillet to almost smoking hot. Tip in the sweetcorn/com kernels, shaking the pan to level them and leave to ch<>r for a couple of minutes.Any water will quickly evaporate. As the kernels start to blacken, shake the pan to get • an eve,, cha(dng. Remove from the heat, season well with salt flakes and a pi1,ch of cayenne pepper. Serve with the fal.JX pulled pork and trimmings. SNACKS 6 LIGHTER PLATES 47 ( . .. l1 / <3 I . . j . , ·,,,.,f,. , • ' . • -• SMOKY BLACK BEAN STEW WITH SWEET POTATOES & TANGY MINT DRESSING 750 g/1 lb. 10 oz. sweet potatoes a splash of ol ive oil 1 tablespoon dried thyme 1 onion, diced 1 fresh red chilli/chile, deseeded and chopped 3 garlic cloves, crushed 1 ½ teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon ground dnnamon 400-g/14-oz. can cherry tomatoes 2 x 400-g/14-oz. ca ns black beans, drained and rinsed 1 vegetable stock cube a pinch of sugar a few sprigs of fresh coriander/ cilantro, chopped, to garnish salt and freshly ground black pepper TANGY MINT DRESSING 1 garlic dove 250 g/1 cup plant-based natural yogurt 2 tablespoons freshly {hopped mint or 2 teaspoons dried mint 1 tablespoon freshly squeezed lemon juice 1 ½ teaspoons ground cumin SERVES 4 This deliciously easy black bean stew is complemented byroasted sweet potato and a cooling yogurt and mint dressing. You can cook this either on the stovetop or in a hot oven, covered, for 30 minutes. It's a very versatile recipe so feelfree to swap sweet potatoes for any squash or root vegetable. Serve with creamy mashed potatoes or rice. Preheat the oven to 200'C fan/220'C/425'F/Gas 7. Peel and cut tha sweet potntoes into irregular wedges clnd pla<.:e on a baking sheet. Orii,de with olive oil, then season with salt, pepper and dficd thyme. Bake in the preheated oven for 20-30 minutes until cooked through and slightly char<ed, then remove and set aside until the black bean stew is ready. For the minted yogurt dressing, crvsh the garlic clove and combine with the plant-based yogurt, mint, lemon juice, a generous pinch of salt and the cumin. Set aside. In a large pan, fry the onion in another splash of olive oil for 5 minotes until soft, then stir thro1..19h the chilli/chile and crvshed garlic for� minute. Add the cumin, paprika and cinnamon, quickly followed by the tomatoes and black beons. Fill the used tomato can with cold water and pour into the pan, crumble in the stock cube and season with salt a,,d pepper and a generous pinch of sugar. Part-cover the pan and simmer over a low heat for about 1 S minutes or until the sauce has reduced and thickened. Fold the cooked sweet potatoes into the stew. Taste for seasoning, scatter the coriander/cilantro over the top and add a swirl of the dressing, with the rest sorved on the side. SOUPS & STEWS 79BEAN 6: PEA PAELLA WITH SALSA VERDE 4 tablespoons/60 ml olive oil 2 garlic cloves, crushed 2 tomatoes, seeded and finely chopped 2 teaspoons sweet paprika ¼ teaspoon saffron strands 1'/.cups/350 g a rborio rice s<ant 4 cups/900 ml vegetable stock S'h ozJ150 g green beans, trimmed and halved 1 heaping cup/150 g shelled fava/broad beans 1 cup/150 g shelled peas 'I, cup/SO g pitted black olives sea salt and freshly ground black pepper lemon wedges, to serve SALSA VERDE 1 bunch of fresh mint {about 1 oz./ 30 g) 'I, bunch of fresh flat-leaf parsley {about 'I, ozJ15 g) 1 garlic dove, chopped 1 tablespoon capers, drained and washed 1 teaspoon Dijon mustard 2 teaspoons white wine vinegar 2/, cup/1 SO ml extra virgin olive oil SERVES 4-6 This is the perfect summer paella-style dish with its multitude of beans and peas rounded off with a piquant herb salsa. It is a great al fresco sharing dish. Heat the oil in a 3-quart/lit<e Dutch oven over a medium heat, add the garlic and fry for 30 seconds or until it starts to soften {be careful not to let it burn}. Add the tomatoes, paprika, saffron, and a little salt and pepper and cook for about 5 minutes uniil the tomatoes and oil start to separnte. Scatter the rice over the tomato mixture, stir well, and cook for 2 minutes. Add the stock, bring to the boil, and cook, uncovered. over a medivm•low heat for 10 minvtes. Scatter both types of be.nns and the peas over the top of the rice, cover the p�n, and cook for o further 10-1 S minutes until the dee is tender, the vegetables cooked, and the stock .absorbed. Meanwhile, make the salsa verde. Place all the ingredients in a food processor or blender with some salt and pepper. Puree 10 form a smooth paste. Adjvst the seasonings to taste. Remove tho pan from the heat, scatter over the olivc-s, then cover with a clean dish/tea towel and leave to sit for S minutes. Drizzle over some of the salsa verde and seNe with lemon wedges and a'ioli, if wished. RICE 6. GRAINS 128 • • • • ',1 \ • � , • ' ; ('. "" ' ' � ' . ., • • .. � • • • ' 0' • �..-:::� ;;,• • • ,,• , ., Next >