Beano Plato with Courgettes and Carrots

Plato: first three ingredients mixed together
195g tinned Kidney beans
40g roasted chopped Hazelnuts
1 Albumen, lightly whisked
45ml Sunflower Oil
400g Courgettes, sliced into medium rounds
250g Carrots, sliced into chunky sticks
nutmeg, pepper, cinnamon
30g Table Cheese, grated finely

COURGETTES (20min) CARROTS (20min)
In large frypan stirred the Courgettes into 15ml Sunflower Oil and the Carrots with the spices also in 15ml Sunflower Oil. Fried both 20min in all. At the end placed the Cheese on the Courgettes.

PLATO (15min)
In covered frypan with 15ml Sunflower Oil cooked the Plato 15min, turned about halfway

Complete Protein 20.6
Saturated Fats 13

W 34abcd

Colours and the brush used for each colour; all brushes sable round:
Ultramarine with n.8
Manganese with n.7
Turner’s Yellow with n.6
Raw Umber with n.3
Watercolour paper NOT 280gsm 38 x 28cm