This versatile, quick and easy one-pan is packed with flavour and nutrients providing a balanced, satisfying dish. The prawns can be substitute for halloumi or tofu for a vegetarian version and the vegetables for what you have available.

SERVES: 2 – 3

NOTES: Leftovers can be stored in an airtight container in the fridge and enjoyed within 2 days.  The leeks, peppers and sprouts can be substituted for other vegetables try; spinach, carrots, bok choy, Chinese cabbage, kale, etc.

ALLERGENS: Shellfish, soya

Ingredients

1 tbsp olive oil

½ large onion, diced

1 medium leek, sliced

2 large garlic cloves, fine chopped

1 yellow pepper, de seeded and large diced

8 brussel sprouts, sliced

1 tsp dried oregano

¼-½ tsp dried chilli flakes

50ml white wine

50mls water

1 tsp bouillon powder

1 can butter beans, drained and rinsed

150ml oat cream

3 tbsp sweet white miso paste

20-30 raw king prawns

Pinch or pepper

Squeeze fresh lemon

Method

  1. First prep all vegetables, cutting the leek lengthways and then into semi-circle slices and the sprouts in half through the root and then slicing each half.
  2. Dissolve the bouillon powder in 50ml hot water and set aside.
  3. Heat the olive oil in a large wok or saucepan with lid, add the onion and sauté for 3 mins over a medium heat until softening.
  4. Add the peppers and sauté for a further 3 mins before adding the leeks and garlic. Continue to cook for 2 mins stirring to ensure the leeks and garlic do not catch or colour.
  5. Next add the sprouts, oregano, chilli flakes and white wine and cook stirring for 30 seconds to allow the alcohol to burn off.
  6. Add the water and bouillon along with the butter beans, cover and cook over a medium heat for 3 mins until sprouts begin to soften.
  7. Meanwhile whisk the sweet miso paste into the oat cream before adding to the vegetables. Bring to a simmer, add the prawns cover and cook for 3-5 mins stirring occasionally until prawns are just pink and cooked through.
  8. Taste and adjust as required adding a pinch of pepper and a squeeze of lemon before serving.