Cook time: 40 minutes
couple, family
If you need an excuse to open a bottle of red wine, this dish would go wonderfully with one. Use a splash in the ragu before you add the tinned tomatoes.
Don’t cut the potatoes too small. The smaller they are the more water they absorb resulting in less creamy mash.
^denotes a staple item, not supplied by Green Dinner Table.
Peel the potatoes and cut into large chunks (roughly golf ball sized).
Place in a pot of cold water with a big pinch of salt. Bring to a boil, then simmer for 20 to 25 minutes, until fully cooked.
While the potatoes are cooking, prepare the red split pea ragu.
Mince the garlic.
Trim most of the green off the leeks. Cut in half lengthways, wash if need be then thinly slice.
Wash, pat dry, then slice the mushrooms.
In a medium (or large) pot, cook the leek in a little oil for 4-5 minutes until soft. Add the garlic and cook for another 30 seconds. Add the sliced mushrooms and red wine tomato paste, along with a pinch of salt. Fry for a few minutes, then add the tinned tomatoes, red split peas, and water. Bring to a simmer.
Reduce the heat on the ragu.
If the ragu is looking dry, add a little more water.
Cook for about 15-20 minutes, until the split peas are fully cooked.
Remove the parsley leaves from the stalk, discard the stalk, finely chop the leaves.
Once the potatoes are cooked, strain and return to the pot. Allow to steam uncovered for a minute or so, as this removes any excess water and allows for a creamier mash.
Add the plant milk and butter with a pinch of salt, then mash. Add more milk or butter, if you’re inclined. Keep warm.
Add the chopped parsley to the ragu.
Remove any seeds from the preserved lemon then finely chop.
Trim the bottom 5 cm or so off the asparagus.
We are going to pan fry the asparagus (alternatively, you can boil them in salted water for a few minutes). Heat a large fry pan with a little oil to medium high and add the asparagus. Fry for about 90 seconds, add a pinch of salt, half of the preserved lemon and then add a few splashes of water to finish cooking the asparagus. Once the water is evaporated the asparagus should be ready.
Taste the ragu, and add more salt or water, if needed.
Serve mash, with a side of asparagus and topped with ragu and remaining preserved lemon.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!