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Creamy prawn halfmoons

15 minutes

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Spicy brinjal with lentil pasta

40 minutes

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Poached leeks with creamy asparagus sauce

10 minutes

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35 minutes

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Tomato soup with air-fryer scones

20 minutes

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Sorghum tabbouleh

15 minutes

Creamy black bean, harissa and almond butter stew

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

1 T olive oil
2 shallots, halved and finely sliced
1 brinjal, finely diced into 1cm cubes
4 garlic cloves, crushed
1 × 400 g tin black beans, drained and rinsed
3 T harissa, plus extra to serve
1 × 400 ml tin of coconut milk
400 ml hot vegetable stock
2 heaped T smooth almond butter
2 t maple syrup
2 juicy limes, grated and juiced
sea salt and black pepper, to taste

Method

1. Put the olive oil into a large frying pan over a medium heat, add the shallot and aubergine and a pinch of salt and fry for 5 minutes, until soft. Add the garlic, black beans and harissa and fry for 2 minutes, until fragrant.

2. Pour in the coconut milk, stock, almond butter and maple syrup. Bring to a boil, then put the lid on the pan and turn the heat down to a simmer. Cook for 15 minutes, until the sauce has thickened.

3. Stir in the lime zest and juice and season with salt and pepper to taste. Swirl an extra tablespoon of harissa through the stew to serve (if you’d like a little extra spice).

NOTE To make crispy roast cauliflower, simply chop your cauliflower into small florets, place them on a baking tray with a tablespoon or so of olive oil and a sprinkling of salt and roast in an oven preheated to 200ºC fan for about 20–25 minutes, until golden and crispy

My girls love this recipe too, so when I’m cooking it for the family I hold off on the harissa and stir it into the adult portions once I’ve served the little ones.

c. Ella Mills. Extracted from DELICIOUSLY ELLA: HEALTHY MADE SIMPLE by Ella Mills, to be published by Yellow Kite on 4th January 2024. Photography Sophia Spring © Hodder & Stoughton 2024.

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