Serves 2 - 550 Calories
250g White Potato roughly chopped
250g Sweet Potato roughly chopped
250g Green Caggage sliced
250g Red Onions Finely Sliced
100g Carrot Roughy Chopped
2 Large Flat Mushrooms
100g cooked spinach
1 Tin/400g Baked Beans
2 Tsp Brown Sauce or Ketchup
Salt and Pepper to taste
1 TBSP Olive Oil
Boil the unpeel but chopped potatoes and carrots in a pan for 10 minutes. Add the onions and cabbage and cook for a further 3 minutes. Drain well and place on a large oven tray with the olive oil and a pinch of salt and pepper. Place in a Preheated oven at 200c and bake for 15 minutes. Remove from the oven mix the hash well again and place back int he oven for a further 15 minutes.
Place the mushroom on a tray and place in the oven for 8 minutes. Remove and place 1 TSP of ketchup or brown sauce in the mushroom and a pinch of salt. Fill the mushroom up with spinach and place back in the oven for 5 minutes.
Heat up the beans until hot.
Remove the hash and mushrooms from the oven.
Place the hash on the bottom of the plate and then place the mushroom on top and pour around the beans.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks