- Olive oil
- 2 onions
- 6 mixed peppers
- ½ chip of mushrooms diced
- 2 tins 5 bean salad
- 1 c/s baby corn chopped
- 6 courgettes diced
- 2 aubergines diced
- 1/2 box mange tout diced
- 2 heads broccoli
- 2 heads cauliflower
- 1 tin tomato paste
- 2 cartons of tomato juice
- 2 cups of Bulgar wheat
- 2 bunch of coriander
- 7 teaspoons of salt
- 4 teaspoons of garlic
- 2 teaspoons of cumin
- 4 teaspoons of chilli powder
- 2 teaspoons of cracked black pepper
Ingredients
Method
put all in pot apart from bulgar which you add when cooked
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
