In this series of festive recipes, we’ve called upon our friends at River Cottage for some decadent winter food inspiration. We’ve brought together the expertise of their head chefs with the delicious flavours of our organic herbal lattes. Curl up with a steaming bowl of this delicious, healthy molé made extra special with the addition of our Cacao Maca Magic herbal latte.
What you need:
4 cloves of garlic, peeled and diced
2 onions peeled and diced
1 leek trimmed sliced and washed
1 red pepper, de-seeded and diced
1 parsnip de-seeded and diced
250 grams squash, de-seeded, peeled and diced
8 chestnut mushrooms quartered
240 grams red kidney beans, drained
2 tablespoons sweet paprika
1 smoked paprika
1 teaspoon flaked fresh red chillies
100 grams tomato puree
1 vegetable stock cube in 300 millilitres of boiled water
2 tablespoons Pukka Cocoa Magic Latte Powder
1 bunch of parsley to serve
Fry the onions, leeks and garlic together until soft and translucent.
Add the pepper, parsnip, squash and mushrooms and cook until they take on a little colour.
Cover with the vegetable stock.
Put a lid on the pan and simmer until the vegetables have softened, stirring occasionally. This should take about 10 minutes.
Add the tomato puree, season to taste with salt and pepper and serve.
Garnish with chopped parsley.