Ingredients

25g cashews
4 tbsp olive oil
1 corn cob
250g rainbow baby carrots
halved lengthways
2 red onions
finely chopped
2 celery sticks
finely chopped
2 large red peppers
finely sliced
3 garlic cloves
crushed
2 tbsp Cajun seasoning
1½ tbsp smoked paprika
1 tsp chipotle paste
2 tbsp tomato purée
200g heirloom cherry tomatoes
halved
400g can kidney beans
drained and rinsed
400g can cherry tomatoes
300g long-grain rice
washed
400ml vegetable or vegan stock
1 tbsp red wine vinegar
(vegan varieties are readily available)
2 tbsp caster sugar
2 spring onions
finely sliced

Method
step 1
Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.

step 2
Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.

step 3
Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.

step 4
Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.