Roasted Green Vegetables, Bulgur Wheat, Ricotta and Toasted Almonds

One tray, 30 minutes, dinner DONE

The Capsule Pantry in one sentence: Eat incredibly well, save money and reduce food waste by creating your own Capsule Pantry designed to have you “thinking like a chef”

If you’re in the UK you’ll know we’re in the midst of what Britain calls a heatwave.

Up in this corner of North Wales, I call it pleasantly warm (we’re not a hot bit of the country) — certainly warm enough to make me uninterested in slaving over a hot stove.

So right now, I’m all over the (a) one-pot wonders with minimal washing up (more time for being outside) and (b) seasonal green veg.

My sister-in-law put me onto this banging vegetarian dinner a few months back that is now firmly in my Summer rotation.

This is a very TCP-friendly dish in the sense that it has infinitely swappable ingredients depending on the season and uses a lot of basic foodstuffs that you’ll probably already own most of. As usual, I’ve included a whole heap of variations for you to experiment with at your leisure, from swapping the bulgur wheat out to different vegetables, cheeses, and nuts.

I’ve also included a new section called Why This Dish Works.

One of TCP’s aims is to teach you how to successfully substitute ingredients in a recipe for what you like / have in your pantry. Much of that comes down to understanding what each ingredient brings to a dish. Is it texture? Acid? Creaminess? Sweetness, sourness, bitterness, balance?

I’ll break down some of the main components of the recipe so you know how to swap like for like.

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Serves 4

The main dish

• A mixture of summer green vegetables. I like tender-stem broccoli, asparagus (if it’s still in season where you are), and green beans. Roughly chop them up into bitesize pieces.