Who doesn’t love a good old-fashioned English fry up? Try this meat-free vegan take on the classic English breakfast.
Total Time: 40 mins
200g mixed small peppers
Oil for drizzling and frying
200g large oyster mushrooms
200g baby leaf spinach
For the tamarind tomatoes
2 shallots, roughly chopped
40g fresh ginger, grated
1 red chilli, deseeded and finely chopped
2 tbsp tamarind paste (from large supermarkets)
400g tin chopped tomatoes
1 tbsp palm sugar
For the avocado and bean mash
1 ripe avocado, roughly chopped
400g tin butter beans, drained & rinsed
Juice 1 lemon
½ garlic clove, crushed
1 tsp sumac (from large supermarkets)
Heat the oven to 200°C/180°C fan/gas 6. Put the peppers on a roasting tray and drizzle with a little oil. Roast for 25-30 minutes until soft and starting to blister.
For the tamarind ketchup, heat more oil in a medium saucepan. Add the shallots and fry for 5 minutes, then add the ginger, chilli and tamarind paste. Fry for 2-3 minutes, then add the chopped tomatoes and sugar. Simmer for 20 minutes until thick, then season to taste.
Meanwhile, mash the avocado and butter beans in a medium mixing bowl. Add the lemon juice, garlic and sumac and season to taste. Set aside.
Heat another glug of oil in a frying pan and add the mushrooms, then fry over a medium-high heat for 5-8 minutes until soft and starting to caramelise. Push the mushrooms to one side of the pan, then add the spinach and stir-fry until wilted.
Serve the avocado mash, peppers, mushrooms and spinach with a generous dollop of tamarind ketchup and toast on the side, if you like.