Smokey Saffron Pepper Stew With Jazzy Mids

veg boxes

Smokey Saffron Pepper Stew With Jazzy Mids

Earthy Jazzy Mids, sweet peppers and smokey paprika and a delightful, natural richness from the saffron… this stew is a real celebration of Spring and Summer.

 

Ingredients to feed 4, generously:

2 peppers, deseeded & finely sliced

1 white onion, finely sliced

2 cloves of garlic, finely sliced

2 tsp cumin seeds

2 tsp ground coriander

1 tsp paprika

1 tsp smoked paprika

1/2 tsp freshly ground black pepper

1 tin of tomatoes

A good pinch of saffron, steeped in 1 inch of water

6-8 jazzy mids, scrubbed and cut into quarters length

Sea salt

Olive oil

 

Method:

1. In a large casserole dish, drizzle in a couple of glugs of olive oil and place over a medium heat.

2. Add the peppers, onions, garlic and cumin seeds, mix everything together and allow to gently cook for 10 to 15 minutes, stirring occasionally, until they start to turn soft and buttery.

3. Sprinkle in the ground coriander, paprika, smoked paprika and black pepper. Mix everything together and allow to cook for a further minute or two before adding the tinned tomatoes along with a tins worth of fresh water. Give the pot a stir, bring to the boil and reduce to a simmer.

4. Add the saffron, jazzys and season well with sea salt. Cover the pot with a lid and simmer for 35 – 40 minutes or until the potatoes are cooked through and serve!

 

We love this served in the pot it was made in, served with a big green salad and some crusty bread to mop up the juices!

Rustic dining doesn’t get much better than this…! XX