Bag 0 Bag

Ingredients

1 tbsp olive oil

1 red onion, chopped

4 garlic cloves, minced

1 red pepper, thinly sliced

2 tsp smoked paprika

1 tsp liquid smoke or an additional 1 tsp of smoked paprika

400g chopped tomatoes

2 tbsp sun dried tomato paste

50g sun dried tomatoes, chopped

200g Mornflake Organic Porridge Oats

500ml vegetable stock

Pinch of saffron

100g marinated artichokes

75g pitted olives

75g frozen peas

Squeeze of lemon juice

Method

Heat the olive oil in a large frying pan, and fry the onion and garlic for 5 minutes, until soft.

 

Stir in the smoked paprika, liquid smoke (if using) and sliced pepper, and cook for another couple of minutes.

 

Add in the chopped tomatoes, sun dried tomato paste, sun dried tomatoes, vegetable stock and pinch of saffron. Bring to a simmer, then stir in the oats.

 

Cook for another 10 minutes, before stirring in the olives, artichokes and frozen peas. Simmer for a few minutes.

 

Before serving, squeeze over the lemon juice, and an extra drizzle of olive oil (optional).

 

Store any leftovers in the fridge, and eat for lunch / dinner the next day.




Shop the ingredients