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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!"
Ingredients
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
An old-fashioned classic, upgraded for more plant diversity, more fibre, and, dare I say it, more flavour too! Instead of using just oats in crumble bars, try our four grain muesli base. You can make the crumble bars with either a caramelly date filling or a fresh, tart berry filling.
