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1 tbsp oil
1 essential Waitrose Onion, chopped
1 essential Waitrose Red Pepper, diced
1 essential Waitrose Courgette, diced
150g potatoes, diced
400g can essential Waitrose Chopped Tomatoes
500ml Cooks’ Ingredients Vegetable Stock
25g pack chives, chopped
1. Heat the oil in a large saucepan and fry the vegetables for 4–5 minutes.
2. Add the tomatoes and stock, bring to the boil and simmer, covered for 10 minutes until tender. Season to taste.
experiment with this recipe by using other veg left over in your fridge.
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