Sweet potato and chick pea tandoori

Dice 1 small carrot, 1 shallot, half inch round of sweet potato cut from the middle and 6 fresh topped and tailed green beans.

Drizzle a fry pan with chilli oil and heat a few minutes. Add the diced veg and stir for 1 minute.

Dice 3 garlic cloves, add to the pan and stir 1 minute.

In a small bowl mix 1 tbs tandoori spice, 1tbsp white ground pepper, 1 tsp cumin, 1 tbsp freshly ground chilli with garlic salt, 2 whole cloves, 3 cardamon seeds, half tsp mustard seeds and quarter tsp fennel seeds. Add to the frypan mixing in with the veg.

Add a 254g drained can of chick peas, 2 tbsp frozen peas, 1 tbsp milled linseed, 4 tbsp brown rice, 1 tbsp brown lentils

Pour in half pint home made veg stock. Bring to the boil, turn down heat and mix in 1 tbsp garam masala then simmer for 40 minutes. Sprinkle on half tsp dried fenugreek and serve with a tbsp of greek yoghurt and rinsed pakchoi leaves.