Serves 2

Ingredients

1 tbsp coconut oil
1 shallot, finely chopped
6oz / 170g / ¾ cup chestnut mushrooms, chopped
1 red pepper, chopped
6oz / 170g / ¾ cup baby sweetcorn, halved lengthways
¼ tsp dried sage
Salt and freshly ground black pepper

Preparation Method

1 Melt the coconut oil in a saucepan and fry the shallot for 2-3 minutes.
2 Add the rest of the vegetables and cook gently, stirring occasionally.
3 When the vegetables are cooked, season and serve immediately.