A pack of frozen grilled vegetables is a real freezer superstar, making quick work of pastas, tacos, casseroles, soups and warm salads, amongst many other things
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220ºC, gas mark 7, then scatter the vegetable mix into a large roasting tin and roast for 25 minutes.
Meanwhile, crumble the stock cubes into a large saucepan and add 1L boiling water from the kettle. Add the sweetcorn, cover with a lid and cook for 5 minutes, turning once. Lift the corn out onto a plate and leave for a few minutes, until cool enough to handle. Use a sharp knife to cut the kernels away from the cobs.
Return the corn kernels (discard the cobs) to the pan of stock with the paprika, chilli, bread, coriander and vegetable mix. Cover and cook gently for a further 10 minutes. Ladle the stew into shallow bowls, top with spoonfuls of soured cream and serve scattered with the avocado and radishes.
If you’re short of time, speed the preparation up by cooking 500g frozen Essential Sweetcorn in the stock instead of using fresh, then add the remaining ingredients
Typical values per serving when made using specific products in recipe
Energy | 1,233kJ/ 296kcals |
|---|---|
Fat | 15g |
Saturated Fat | 5.2g |
Carbohydrates | 27g |
Sugars | 12g |
Fibre | 11g |
Protein | 9.5g |
Salt | 0.2g |
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