Pepperpot Stew: A #SimplyHygge Recipe
Elizabeth's Kitchen Diary
Elizabeth's Kitchen Diary
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Ingredients

  • 450 grams
  • / 1 inch cubes
  • 50 grams plain flour
  • 3 tbsp sunflower oil
  • 2 sprigs fresh thyme leaves
  • 2 garlic cloves
  • 1 tsp garlic puree
  • 2.5 cm fresh ginger
  • 2 tsp ginger puree
  • or
  • chopped onions
  • 450 g pack
  • 1 fresh red chilli
  • 700 ml hot beef stock
  • 450 grams potatoes peeled
  • and cubed
  • 225 grams butternut squash
  • 200 ml light coconut milk
  • 400 grams tin
  • 150 grams fresh
  • 450 grams
  • / 1 inch cubes
  • 50 grams plain flour
  • 3 tbsp sunflower oil
  • 2 sprigs fresh thyme leaves
  • 2 garlic cloves
  • 1 tsp garlic puree
  • 2.5 cm fresh ginger
  • 2 tsp ginger puree
  • or
  • chopped onions
  • 450 g pack
  • 1 fresh red chilli
  • 700 ml hot beef stock
  • 450 grams potatoes peeled
  • and cubed
  • 225 grams butternut squash
  • 200 ml light coconut milk
  • 400 grams tin
  • 150 grams fresh

Instructions

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