POTATO “RISOTTO”

Sometimes it’s good to do things a bit differently-this lunchbox risotto is made from potatoes instead of rice. The olives, capers, and sun-dried tomatoes provide a culinary lunch time escape to the Mediterranean-dreaming about your summer holiday while you eat is definitely to be encouraged!

Ingredients:

400g (14oz) new potatoes

1 small red pepper

1 shallot

1 small garlic clove

2 tbsp olive oil

3 tbsp vegan margarine

25g(scant 1oz) capers, rinsed

40g (pitted black olives

50g (1 ¾ oz) sun dried tomatoes in oil

2 tbsp white wine

1 tsp balsamic vinegar

400ml (14fl oz) vegetable stock

Sea salt

Freshly ground black pepper

Pinch of dried basil

Pinch of dried rosemary

Pinch of dried thyme

Pinch of sugar 2 tbsp chopped chives

Method:

1.Peel the potatoes and cut into small cubes.Quater the pepper, remove the seeds, and chop into small cubes. Peel and finely chop the shallot and garlic.

2.Heat the oil and margarine in a sauté pan and sauté the potatoes, pepper, shallots and garlic over medium heat. Finely chop the capers, olives and tomatoes, add them to the pan and cook briefly. Deglaze with the wine and vinegar, scraping at the base of the pan, then pour in the stock and cook, stirring for 5 minutes.

3. Season with salt and pepper, the herbs, and sugar, and fold in the chopped chives. Decant into a lunchbox to to take with you.