I’m keen to try simple meal-in-a-pot recipes that can be prepared in advance.
This is one inspired by a Nigel Slater recipe from an old newspaper clipping.
We found it hard not to finish it off last night–impossible in fact!
“Well it’s just one medium sweet potato, a single fennel bulb and some chickpeas.”
(I added smoked paprika and halved the amount of smoked bacon in the original.)
“Oh–go on then!”
So much for moderation.
2 sticks of celery–chopped
2 tblsps olive oil
3 garlic cloves–pulped with a teaspoon of salt
1 tsp rosemary spears–chopped fine
2oz/50gms smoked bacon–cubed
1 tsp smoked paprika
1 medium sweet potato–peeled, sliced into thick rounds and these halved
1 fennel bulb–outer leaves removed and sliced thick on the vertical
1/2 pint stock–I use organic vegetable stock cubes
250gms cooked chickpeas
200ml coconut cream*
2 tblsps breadcrumbs
2 tblsps parmesan cheese–grated
- set the oven to 190C/360F
- Heat the oil in a medium size, shallow sauté pan.
- Fry the onion and the celery for a couple of minutes over a medium heat–
- then add the garlic, rosemary and bacon and paprika.
- Stir these together and continue cooking and stirring as the vegetables begin to soften and the bacon colours–about ten minutes.
- Turn the chickpeas into the pan and mix them in.
- Add the sweet potato half-rounds and the fennel slices and mix them in.
- Ease in the stock and the coconut cream.
- Season with salt and pepper.
- Bring it to the boil and sprinkle over the parmesan and breadcrumb mixture.
- Place in the middle of the oven for about thirty minutes.
- From oven to plate and tuck in!
*The difference between coconut milk/cream and cream of coconut is fully explained here:
It looks like milk, it is NOT sweetened and it does NOT taste of coconut!