A heart of Colcannon

A heart of colcannon, feeling the love.

A mixed plate if ever there was one, but I always listen to my cravings, and dish up accordingly.
A heart of colcannon
Fennel with lemon and Parmesan
Baked tofu in tomato sauce
Pea, garlic and mint purée.

For the fennel:

• Slice in half
• Place in oven dish
• Drizzle with salt, pep, olive oil, lemon and grated Violife Prosociano
• Into the oven at 180c for 25 min
• Finish off with another grating of cheese.

For the pea purée:

• Into a blender place
• Cooked peas
• Handful of mint leaves
• A glug of tinned coconut milk
• Garlic powder, salt and pep to flavour
• Blitz to desired consistency

For the tofu:

• Sliced tofu marinated in tomato sauce
• I used up the leftover tom sauce from my pizza the other day
• Into the oven with the fennel for approx 35-40 min.

For the potatoes:

• Peel, chop, boil and drain pots
• Mash and add:
• Salt/pepper
• 1/2 tin of coconut milk
• Scoop of dairy free butter
• Chopped and cooked scallions or leeks and kale or cabbage.
• I opted for scallions and kale today.

Yum yum a million times yum.
Potatoes are my box of chocolates I can never get enough of them.

Love,
Louise