Hot & Smoky beans

I like to make a big pan of these beans so I can use them to jazz up lunches and dinners through the week they go really well with grilled Halloumi, feta, rice salad (as shown here), grilled fish or chicken, in wraps or quesadillas. Super versatile and tasty!

Ingredients

Serves 8 approx

• 2 medium onions, chopped finely

• 1 large garlic clove, grated finely

• ½ tsp sweet smoked paprika

• ½ tsp ground coriander

• ½ tsp hot chilli powder

• 1 x 400g tin black beans

• 1 x 400g tin any other cooked bean - chickpea cannellini

• 1 x 400g tin chopped tomatoes

• ¾ tsp sea salt

• ½ tbsp red wine vinegar

• A good grind of black pepper

Method

1. Pour a lug of extra virgin olive oil into a large saucepan and fry the onions gently for 10-12 minutes.

2. Next add the garlic and cook for 2-3 minutes before adding the ground spices. Stir to warm through for 30 seconds.

3. Next pour in the can of black beans including their water, the other tin of bean (drained) and the tomatoes.

4. Stir well and leave to bubble with the lid on for 25 minutes minutes, leaving a small gap for escaping steam.

5. Add the red wine vinegar and simmer for a further 20 minutes without the lid, stirring occasionally.

6. Add the salt and pepper to finish.

7. Serve with Greek yoghurt or sour cream and fresh herbs

Spicy Spanish style chickpeas

I’m a big fan of chickpeas, they’re one pulse that everyone seems to be able to get on board with - or am I in my little veggie bubble here?!

This is a really versatile dish which is great with lots of different combinations, I like to make a big pan so I can freeze a couple of portions and eat the rest over a few days.

I’ve used pimento and chipotle chilli to give a Spanish flavour as I always imagine eating this kind of thing as part of a tapas style meal. Although they’re still delicious eaten quite simply with sourdough and feta or yoghurt as you can see from our lunch here.

Ingredients

Serves 4-6 for lunch or 8 as part of a mezze

• 1 large or 2 medium red onions, sliced in thin half moons

• 200g sweet potato, chopped in 1cm cubes

• 1 large clove garlic, grated

• 1.5 tsp pimento

• 1 tsp chipotle chilli flakes

• 2 x 400g tinned tomatoes

• 2 x 400g tinned chickpeas, drained

• 2 tsp maple, honey or brown sugar

• 1.5 tsp red wine or cider vinegar

• 1 tsp sea salt

Method

• Heat about 2 tbsp of olive oil in a large pan then add the onions and sweet potato. Cook on a low heat for about 20 minutes until all the veggies are softened.

• Next add the garlic and cook for 2 minutes before adding the pimento and chilli, stir and warm through for a further 2 minutes.

• Pour in the tomatoes and chickpeas, then simmer for 25 minutes with the lid on, stirring regularly.

• Add the maple or honey, vinegar and salt, and simmer for another 10 minutes. Add a tbsp or two of water if the sauce becomes too dry.

Tip

• This is a really versatile dish and is great with sourdough and feta, or you could add a blob or Greek or coconut yoghurt instead (I like Coconut Collaborative best).

• The chickpeas also work really well in a wrap or pitta with grilled halloumi and salad. I took them to my friend’s last weekend and we had them with a lovely fig, spinach, feta and toasted almond salad which worked so well.

• Another idea would be to make some tortilla chips (just lightly brush a wrap with oil, chop into triangles and bake for a few minutes in the oven at 180ºc) and serve with yoghurt, a pinch of paprika and some homemade slaw (as pictured below).

• You can sub the sweet potato for red pepper if you prefer and cook in the same way.

Romesco sauce

Romesco is such versatile sauce that you can make a tub and keep in the fridge to add to lots of different things. It’s great with any roasted vegetable: especially cauliflower and aubergine, grilled meat or fish, halloumi wraps or other sandwiches, bread or crackers as a dip, roast potatoes, crudités… do you need me to go on?!

It’s dead easy to make and delivers a big smoky sweet flavour hit - which in my book makes romesco a winning addition to your plate.

Ingredients

Makes enough for 6-8 to share with a portion of veggies, fish or meat

• 2 red peppers (from a jar)

• 1 tsp smoked paprika

• 1 small clove garlic

• 60g breadcrumbs

• 60g ground almonds

• 1 1/2 tbsp red wine vinegar

• 80-90ml water - depending on how thick you like the sauce 

• 1/4 tsp table salt

• 50g toasted flaked almonds, optional to serve scattered on top - they look nice and add crunch!!

Method

• Put all the ingredients, except the water and toasted flaked almonds, into a food processor.

• Add only 70ml of water at first and then increase if needed - if some of the red pepper water has gone into the mix, you probably won’t need as much.

• Blitz until you have a rough paste.

• Store in an air tight container for up to 10 days.

Tip

• I like to roast a whole cauliflower to serve with romesco or pan fried sea bas with mini roast potatoes and salad.