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| This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, works perfectly as a vegetarian dish of borlotti beans. If you wish you could also add some cubed tofu, pork shoulder or bacon, rubbed with crushed fennel seeds and browned in the pan with the onion and fennel wedges. |
"The use of fennel reminds me of Sicily, where the wild herb grows everywhere, and the leaves are used to flavour pasta con le sarde (pasta with sardines) as well as sausages and cured meats. Fennel calms flatulence – fennel oil is used in the manufacture of babies’ gripe water – so its digestive properties make it the ideal companion for beans."
Serves 2
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Beans, Peas & Everything In Between by Vicky Jones, published by Ryland Peters & Small. Photography by William Reavell © Ryland Peters & Small.
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.
