It's Shrove Tuesday - how do you eat yours? Sweet or Savoury? I'm a savoury kinda gal.
We all know that the traditional pancake is made with eggs and while its straight forward to make a pancake without eggs I wanted to do something a little different.
You may or may not know that I am from the County of Staffordshire, and here we are well known for our oatcakes. So to celebrate Shrove Tuesday I replaced the pancakes with oatcakes and Shrove Tuesday - The Staffordshire Way was born.
Oatcakes are 'accidentally' vegan and are very easy to make, but as Shrove Tuesday is a weekday, I thought why not cheat a little. I visited Stone Farmers market on Saturday, which is one of my favourite past times and I bought loads of goodies, including a packet of Foley Oatcakes. My arms were aching from carrying all my bags! Stone is a brilliant farmers market so if you find yourself in the area on the first Saturday of the month, you should go and visit.
2 Tbsp Olive oil
2 Tsp Jerk paste
1 Aubergine, diced
1 Red pepper, diced
1 Green pepper, diced
1 Red onion, diced
1 Brown onion, diced
1 Courgette, diced
½ Tsp Herbamare salt
1 Tin tomatoes
1 Tin chickpeas
1 Tsp Paprika
1 Tsp Garlic granules
1 Tsp Cumin
½ Lemon, juice only
Salt & Pepper
First mix the olive oil with the jerk paste in a large bowl. Add the diced vegetables and mix to coat all the veg with the 'jerk oil'.
Spread the coated vegetables onto a tray and roast in the oven for 15 minutes.
Meanwhile, pour the tin of tomatoes into a large saucepan, add the chickpeas, paprika, garlic granules & cumin and bring to a boil. Reduce to a simmer and cook for 5 minutes.
Add the roasted vegetables to the saucepan with the lemon juice and stir to combine thoroughly.
Serve the mixture in a bowl and three oatcakes per person, they can wrap them up 'fajita style' themselves.