For the roast vegetables
- beetroot, peeled and cut into wedges
- 4 large carrots, peeled and cut into batons
- 2 red onions, peeled and cut into wedges
- 3 parsnips, peeled and cut into batons
- 3 heaped tbsp Suma culinary coconut oil (GT350)
- handful chopped fresh herbs, eg oregano
- salt & pepper
For the aduki balls
- tbsp Suma culinary coconut oil (GT350) plus extra for roasting balls
- 2 tsp Suma organic ground cumin (HE376)
- 1 tsp Suma organic ground turmeric (HE170)
- 1 tsp Suma organic ground cinnamon (HE370)
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 400g tin Suma organic Aduki beans (VF675)
- 50g/1oz chestnut flour
- 60g/2 oz Suma apricots (DR093), roughly chopped
- handful chopped fresh parsley
- 1 tsp chopped fresh chilli
- salt and pepper to taste
For the miso gravy
- 2 shallots, quartered
- 250ml/9floz white wine
- 1 tbsp tamari
- 1 tbsp miso paste
- small handul chopped fresh mixed herbs
To make the pan de higo
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the chopped vegetables together with the melted coconut oil in an ovenproof dish. Season with salt and black pepper and sprinkle over the herbs. Roast in the oven for 18-20 minutes.
To make the aduki balls, heat the coconut oil in a frying pan over a medium heat until melted. Add the cumin, turmeric and cinnamon and fry until fragrant.
Add the onion and fry for 4-5 minutes, or until soft and transluecent, stirring well to coat with spices. Stir in the garlic and aduki beans and continue to fry for 2-3 minutes, squashing the beans with the back of a wooden spoon so that any excess moisture is released and evaporates.
Turn off the heat, then gently stir in the remaining aduki ball ingredients until well combined. Season with salt and pepper.
Roll 1 tablespoonful portions of the mixture into balls and place the balls on a greased baking tray. Melt a little coconut oil and baste the aduki balls all over with it. Bake for 12-15 minutes, turning halfway through cooking, until crisp on the outside and heated through. Remove from the oven, and keep warm.
Remove the roasted vegetables from the oven and stir. Continue to roast for a further 20-30 minutes, or until the vegetables are just tender.
Meanwhile, for the miso gravy, put the onions in a small saucepan. Add the wine and 250ml/9fl oz of water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the onion has softened. Stir in the tamari, miso and herbs. Blend until smooth using a hand-held blender. Add a dash more water if necessary to loosen the gravy. Season with salt and pepper to taste.
adapted from a recipie by Hemsley and Hemsley