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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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Method
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These traditional potato cakes are named “farls” from the Gaelic word fardel, meaning quarter. A central part of an Ulster fry, farls are popular across Northern Ireland. Making them at home is simple and requires minimal ingredients: some left-over mashed potatoes, a pinch of salt and just enough flour to bind.
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
