Ingredients:
2 sticks of celery (sliced) 1 red pepper 1 tbsp peach chutney 50 ml orange juice 1/2 tsp mild curry powder 3 large baby marrows (or 1/2 a butternut) diced 2 leeks sliced 1 tin of diced tomatoes 1 chicken stock cube 3 peeled cloves of garlic (finely chopped) 4 tablespoons of olive oil Salt and freshly ground black pepper to taste |
1 can of borlotti beans, drained and rinsed (or replace with a can of cannelini or kidney) 2 handfuls of mixed dried beans presoaked for at least 20 hours. 1 large handful of black lentils (presoaked) 1 large handful of pearled barley 3 peppadews finely sliced or 80 ml of peppadew sauce 1 can of butter beans (or 1 handful of presoaked dried butter beans) ± 2 litres of water pinch of mixed herbs pinch of dried oregano (or four fresh leaves) 2 bay leaves |