Sheffield Veg.

Recipe by Sam Walby
Serves 4-5

400-500g chorizo, diced
600g sweet potato, peeled and diced
400g chickpeas, tinned
1 red onion
150g seasonal mushrooms, finely chopped
4 or 5 eggs
Chilli, roughly chopped
Olive oil
Thyme, fresh

Set your oven to 200°C. While it heats up, place the sweet potato chunks on a baking tray with a sprig of thyme, a dash of olive oil and a small amount of water and cover with foil. Roast for around 20 minutes until tender. In the meantime, fry the mushrooms for five minutes until soft. Set both aside.

Next, fry the chopped onion, chorizo and chilli in olive oil for five minutes in an ovenproof pan, then add in the chickpeas, fried mushrooms and roasted sweet potato, mix it up and cook for a few more minutes. Mash up the mixture in the pan, making sure it stays quite chunky, add black pepper to taste then press it down into a hash. The chickpeas and soft potato should help everything stick together.

Cook on a low-medium heat for about ten minutes until it’s nice and crispy, then set your grill to high. Break one egg for each diner onto the top of the hash and grill until the eggs are cooked. Serve with rocket salad.

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Recipe by Verity May Henry
Serves 3-4

1 onion
1 celery stick
400g red lentils
1 pint of chicken or veg stock (as more as needed)
400g chickpeas, tinned
Paprika (2 tsp smoked, 1 tsp unsmoked)
Smoked paprika
Salt & pepper

This is really cheap and easy – great after a long day at work. I have served it with curly kale but you can just use whatever you have handy.

Finely chop the onion and celery. Add to a pan and slowly reduce with olive oil on a low heat for 15 minutes, making sure they don't become browned. Add the paprika, salt and pepper and mix it up. Cook for around 30 seconds so the onions take on the taste of the paprika.

Throw in the red lentils. Add the stock and cook for 15-20 minutes. Add more stock if needed, and a tablespoon of tomato puree. Drain the chickpeas, scrunch up half with your hands or a fork, then add to the lentils and heat through. Serve with a squeeze of lemon juice, olive oil, chopped parsley and curly kale.

Photo by Sara Hill.
Cooking by Freddie Bates.

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