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Veggie Bolognese (V)<\/strong><\/span><\/em><\/span><\/p>\n 2 tbsp extra virgin olive oil<\/p>\n 2 onions, finely chopped<\/p>\n 400g can chickpeas, drained, rinsed and roughly chopped<\/p>\n 15g dried sliced porcini mushrooms<\/p>\n 300g coarsely grated pumpkin or squash<\/p>\n 200g coarsely grated courgette<\/p>\n 1 tbsp chopped oregano leaves<\/p>\n 2 large garlic cloves, crushed<\/p>\n 680ml tomato passata<\/p>\n 400g can cherry tomatoes, [or fresh sliced in half]<\/p>\n 1tbsp balsamic vinegar<\/p>\n 400g dried wholemeal pasta<\/p>\n basil leaves and finely grated parmesan or vegetarian alternative, to serve<\/p>\n Heat a large deep sided pan over a medium heat. Add the oil, onion and chickpeas and cook for about 10 mins, stirring occasionally, until the mixture is a deep golden colour. While the chickpeas are cooking put the porcini in a med bowl and cover with 250ml of boiling water. Leave to soak for 15 mins or until softened. While the mushrooms are soaking, add the pumpkin, courgette, oregano and garlic to the pan and cook, stirring, for 5 mins. Drain the mushrooms, reserving the soaking liquid, finely chop and add to the pan. Add the reserved liquid, passata and tomatoes. Leave to simmer for 10 mins or until the mixture has thickened. Add the vinegar and some seasoning and stir to combine. While the sauce is simmering cook the pasta as per packet instructions until al dente. Drain well and serve on warm plates. Top with the sauce and sprinkle with the basil and parmesan.<\/p>\n <\/p>\n Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g can cherry tomatoes, [or fresh sliced in half] 1tbsp balsamic […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-12089","jetpack-related-posts":[{"id":4490,"url":"http:\/\/wenvoe.org.uk\/?p=4490","url_meta":{"origin":12089,"position":0},"title":"Fish Recipes","author":"Alan Williams","date":"28th April 2018","format":false,"excerpt":"\u00a0 White Fish with Sweet and Sour Peppers 1 tbsp olive oil 3 mixed peppers, deseeded and finely sliced 1 fennel bulb, finely sliced 2 large garlic cloves, finely sliced 50ml white wine vinegar zest and juice of 1 large orange handful of chopped parsley + extra to serve 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5806,"url":"http:\/\/wenvoe.org.uk\/?p=5806","url_meta":{"origin":12089,"position":1},"title":"Leek Linguine","author":"Alan Williams","date":"6th May 2019","format":false,"excerpt":"Leek Linguine 400g linguine 2 sprigs of fresh thyme 2 med leeks, quartered and sliced thinly 2 large garlic cloves, crushed 150g frozen peas 50g grated Parmesan cheese 150ml single cream 2 tbsp. flat leafed parsley chopped Bring a large pan of water to the boil. Cook the linguine and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13013,"url":"http:\/\/wenvoe.org.uk\/?p=13013","url_meta":{"origin":12089,"position":2},"title":"Rosemary Chicken with Tomato Sauce & Cheese, Ham & Olive Loaf","author":"Alan Williams","date":"14th March 2023","format":false,"excerpt":"Rosemary Chicken with Tomato Sauce 1 tbsp olive oil 8 boneless, skinless chicken thighs 1 rosemary sprig, leaves finely chopped 1 red onion, finely sliced 3 large cloves of garlic, sliced 3 anchovy fillets, chopped 400g can chopped tomatoes 1 tbsp capers, drained 75ml red wine Heat half the oil\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9154,"url":"http:\/\/wenvoe.org.uk\/?p=9154","url_meta":{"origin":12089,"position":3},"title":"Sorrento Chicken","author":"Alan Williams","date":"28th February 2021","format":false,"excerpt":"Sorrento Chicken 3tbsp olive oil 2 onions sliced 125g pancetta or streaky bacon, sliced 1 large clove of garlic, crushed and chopped 8 chicken thighs, boned and skin on 2 tbsp plain flour, seasoned 1tsp smoked paprika 300ml chicken stock, [OXO] 400g can cannellini beans, rinsed and drained 400g can\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8540,"url":"http:\/\/wenvoe.org.uk\/?p=8540","url_meta":{"origin":12089,"position":4},"title":"Baked Cod with Garlicky Spinach and Chick Peas","author":"Alan Williams","date":"30th October 2020","format":false,"excerpt":"Baked Cod with Garlicky Spinach and Chick Peas [ serves two ] 2 cod loins, about 175g each pinch dried chilli flakes grated zest and juice of 1 lemon 2 tbsp. chilli oil 1med onion, sliced thinly 1 large clove garlic, finely chopped 400g can of good quality chick peas\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7253,"url":"http:\/\/wenvoe.org.uk\/?p=7253","url_meta":{"origin":12089,"position":5},"title":"Chicken and Chorizo Jumbalaya","author":"Alan Williams","date":"29th February 2020","format":false,"excerpt":"Chicken and Chorizo Jumbalaya 1 tbsp. garlic olive oil 2 large skinless chicken breasts, cut into bite sizes pieces 1 onion, diced 1 red pepper, thinly sliced 3 large cloves of garlic, finely chopped 100g chorizo, cut into chunks 1 tbsp. 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