When I have the house to myself I love to make vegetarian dinners. I tried to be vegetarian for a summer a few years ago but felt it was quite tricky in some social settings so I settled on going back to eating meat occasionally and choosing vegetarian where and when possible.

This dish is so quick to make. In 10-15 minutes you’ll be sitting at the table with the most delicious meal. This recipe serves two, or in my case dinner for one and lunch for one the next day.

Hope you enjoy!

Amy x

Ingredients
1 courgette, sliced into semi-circles
2-3 baby corn, sliced
2 cloves of garlic, crushed
1 tin of butter beans
1 tsp chilli flakes
1 tbsp dark soy sauce
1/2 tsp Worcestershire sauce
1 tbsp cream cheese
Crunchy bread, to serve
Salt and pepper, to taste

Method
Heat a non-stick pan over a medium heat and cook the courgette, garlic and baby corn

Pour in the butter beans and some of the water.

Add the chilli, soy sauce and Worcestershire sauce and allow to summer for a few mins.

Stir in the cream cheese and serve immediately with buttered crunchy bread.