- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| 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
|
Method
|
This dish allows the leeks and peas to cook and soften together slowly, lending their flavours to each other. Cooking the peas slowly helps release their starch, giving the dish an overall creamier consistency. The salsa verde adds a great savoury tang. Author Eden Owen-Jones is an avid listener of the Home Cooking podcast with Samin Nosrat and Hrishikesh Hirway and there is only so many times she could hear Samin talk about this salsa without trying to make a version for herself – we think it works really nicely here.
Much like chickpeas, flamingo peas really come into their own once they’ve had time to soak up flavour. Here, Eden Owen-Jones cooks them marinated with lemon, garlic, fennel seeds and soft herbs, creating a punchy, fragrant base you’ll want to keep on hand for salads, toast toppers and more.
