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| This easy and quick dinner from Claire Thomson's brilliant new book One Pan Beans makes the most of whatever veg you have to hand, combined with fragrant fennel yoghurt and hearty borlotti beans. |
"Roasted vegetables seems like a vague missive from me in the title for this recipe and, sure enough, I do give you a hit list of vegetables to roast, but do take this with a pinch of salt. Roast your favourite combination of veg, or whatever you have to hand. I am a big fan of clearing out the veg drawer in my fridge and roasting the lot with salt, spices and olive oil until soft and burnished, then all you have to do is add some flattering ingredients and plate the lot as attractively as you can to serve. This is where borlotti beans and this gem of a dressing come in handy; seasoning and thinning the yogurt with fennel seeds, crushed garlic and lemon juice really brings this medley of roasted veg to life, then just add the beans!"
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Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).
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