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Ingredients
  • 2tbsp rapeseed oil
  • 250g baby potatoes, sliced
  • 1 orange pepper, cut into chunks
  • 1 bay leaf
  • 1 leek, trimmed and thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 200g passata
  • 200ml vegetable stock, made with 1 tsp vegetable bouillon powder
  • 1tbsp flat-leaf parsley, chopped
  • 160g baby spinach
  • 45g dry roasted peanuts
  • 100g fine trimmed green beans, halved
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