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| 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
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Method
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
