Trending ProductsView All Products
| This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold. |
This dish is created by Amy Eylsia, who says:
"I made this dish on repeat last summer… partly due to a gut of courgettes in the garden, but it has everything I want from a summer dish - sweet onions, creamy beans in their cooking stock, all cut through with the acidity of plenty of vinegar and capers. You can use lemon juice in place of cider vinegar, but I love the sweetness of the cider vinegar.
"I like to serve this with a big dollop of yoghurt and some crusty bread to mop up the juices if I have it. Switch the mint and basil for any fresh summer herbs you like."
Serves 3 to 4
Ingredients
|
Method
|
Made with cooked-down apples instead of buttermilk, this stoneground rye soda bread feels cosy and rustic and perfect for autumn. Studded with plump raisins and warm spices, it bakes beautifully in a cast iron skillet.
This recipe is from Ali Honour's cookbook Beans. A proper veggie burger with structure, bite, and serious flavour thanks to the mighty British Carlin pea. None of that bland, beige nonsense here—served with a tangy beany burger sauce and all the classic trimmings.
A clever twist on classic sticky toffee pudding from Ali Honour's cookbook Beans. Rich, yet lighter than the traditional dense bake, the recipe includes cooked beans and grated parsnip, drowned in a decadent toffee sauce.
