I live in Bristol, England and one of my most local restaurants called La Bomba serves very good tapas and cocktails including a Pisto similar to this which has quickly become a firm favourite for my vegetarian husband . The recipe is from Nieves Barragan Mohacho.
Described as ” a plant based ragu to end all others ” I can assure you this vegan recipe will not disappoint. The ragu will keep in the fridge for up to 3 days, or in the freezer for a month. It can be served with pasta or polenta, or used as a base for lasagne or shepherds pie ( for the latter cook a bit less as it will cook more in the oven.) The recipe is from ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
A recipe using vegetarian haggis from the inspired ” Dinner” by Meera Sodha. It’s a book I am gradually cooking my way through and I have yet to find a recipe that does not please. The haggis keema and the rotis can be treated as separate recipes- in the version pictured I served the haggis with naan bread and purple sprouting broccoli.