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Baked chilli tomatoes with poached eggs recipe
Baked chilli tomatoes with poached eggs and mozzarella This fiery brunch recipe makes the most of ripe, seasonal tomatoes, perfect for lazy weekend mornings. 2 tbsp olive oil40g/1½oz unsalted butter1 onion, chopped3 garlic cloves, finely chopped 1 red chilli, chopped4 sage leaves, chopped 100g/3½oz kale, stalks removed and roughly chopped8 ripe tomatoes, halved1 tsp sherry vinegar 250ml/9fl oz vegetable stocksalt and freshly ground black pepper 4 poached eggs, to serve1 ball of mozzarella, torn into pieces, to serve 1–2 tbsp sumac, to serve 2 tbsp olive oil 40g/1½oz unsalted butter 1 onion, chopped 3 garlic cloves, finely chopped 1 red chilli, chopped 4 sage leaves, chopped 100g/3½oz kale, stalks removed and roughly chopped 8 ripe tomatoes, halved 1 tsp sherry vinegar 250ml/9fl oz vegetable stock salt and freshly ground black pepper 4 poached eggs, to serve 1 ball of mozzarella, torn into pieces, to serve 1–2 tbsp sumac, to serve Method Preheat the oven to 230C/210C Fan/Gas 8.Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover.Put the pan in the oven and roast for around 40 minutes until blistered. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover. Heat the olive oil in a flameproof pan on a medium heat, add the onions, garlic, chilli and sage and fry for 10 minutes. Add the kale and fry to soften, this will take 2–3 minutes, then add the halved tomatoes cut side down. Season with salt and pepper, then pour in the sherry vinegar and stock. Do not cover. Put the pan in the oven and roast for around 40 minutes until blistered. Put the pan in the oven and roast for around 40 minutes until blistered. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve. Top with the poached eggs and mozzarella. Sprinkle over the sumac and put back through the oven for 3–4 minutes to warm. Remove and serve.
Mixed bean salad recipe
 Grab that tin of beans from the back of your store cupboard and whip up this simple bean salad. Each serving provides 321kcal, 9g protein, 24g carbohydrate (of which 6g sugars), 18g fat (of which 3g saturates), 12g fibre and 0.3g salt. 1 x 400g tin mixed beans, drained and rinsed2 spring onions, finely chopped2 celery sticks, thinly sliced1 large tomato, deseeded and finely dicedsalt and freshly ground black pepper 1 x 400g tin mixed beans, drained and rinsed 2 spring onions, finely chopped 2 celery sticks, thinly sliced 1 large tomato, deseeded and finely diced salt and freshly ground black pepper 3 tbsp olive oil1 tbsp white wine vinegar1 tsp sugar2 tsp Dijon mustard1 tbsp chopped fresh tarragon 1 tbsp chopped fresh parsley 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp sugar 2 tsp Dijon mustard 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh parsley Method Put all the salad ingredients in a bowl and mix well. Mix the dressing ingredients in a separate bowl or jug until well combined. Pour the dressing over the salad, season well with salt and pepper and toss together. Put all the salad ingredients in a bowl and mix well. Put all the salad ingredients in a bowl and mix well. Mix the dressing ingredients in a separate bowl or jug until well combined. Mix the dressing ingredients in a separate bowl or jug until well combined. Pour the dressing over the salad, season well with salt and pepper and toss together. Pour the dressing over the salad, season well with salt and pepper and toss together. Recipe tips The salad will keep, covered, in the fridge for 2–3 days, in fact this will allow the flavours to develop.
Store cupboard spiced bean stew recipe
 This store cupboard spiced bean stew will help you keep on top of busy weeks. Make a batch to store in the freezer and use it in different ways. 2 tbsp ground cumin2 tsp onion powder2 tsp garlic powder2 tsp dried oregano2 tsp sea salt flakes1 tsp ground black pepper½ tsp cayenne pepper3 tbsp chipotle chilli flakes2 tbsp cornflour 2 tbsp ground cumin 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 2 tsp sea salt flakes 1 tsp ground black pepper ½ tsp cayenne pepper 3 tbsp chipotle chilli flakes 2 tbsp cornflour 2 tbsp spice blend (see above)400g tin chopped tomatoes400g tin mixed beans, drained and rinsed400g tin butter beans, drained and rinsed 2 tbsp spice blend (see above) 400g tin chopped tomatoes 400g tin mixed beans, drained and rinsed 400g tin butter beans, drained and rinsed Method To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. Serve using the suggestions in the Recipe Tips or however you like! To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the spice blend, mix all of the ingredients together well in an airtight jar. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. To make the stew, place the spice blend, tomatoes, mixed beans and butter beans in a saucepan. The remaining spice blend can be stored and used in other recipes. Bring the stew to a simmer, then half cover the pan with a lid and cook gently over a low heat for 20 minutes. Serve using the suggestions in the Recipe Tips or however you like! Serve using the suggestions in the Recipe Tips or however you like! Recipe tips This store cupboard spiced bean stew can dressed up or down. Try it: • On toast with grated cheese • With soured cream on a baked potato. • With pan-fried fish, such as sea bass fillets. Dust the fish with 1 heaped tablespoon plain flour mixed with 1 tablespoon spice blend and fry in a dash of oil (maybe a knob of butter too) for 2 minutes on each side until golden and cooked through. Serve with spicy beans, soured cream, lime wedges and fresh coriander.
Air fryer chorizo and fish bake recipe
You can use any colour pepper you like for roasting, but yellow or orange contrasts nicely with the deep red sauce. Butter beans go particularly well in this dish, but feel free to use any variety of tinned beans. Or leave the beans out completely and serve with rice or potatoes instead. Leftover beans can be stored in a covered dish in the fridge for up to two days, or frozen for one month. Passata is usually sold in bottles or cartons – you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, because the smooth texture is perfect for quick sauces. Make sure you use smoked paprika, as it will add lots of flavour. If you like a bit of spice, pick a hot smoked paprika. If you only have the sweet, mild version, add a small pinch of chilli powder, too. The chorizo used in this recipe is the ready-sliced kind found with the sliced ham in the supermarket, rather than sausage-shaped. It cooks quickly and crisps up beautifully in an air fryer. If your air fryer has a particularly powerful fan, layer the chorizo slightly or place a piece of fish or chunk of vegetable on one side to weigh it down lightly. Air fryers vary. This recipe was tested using standard drawer-style 4 litre capacity air fryers. If yours works differently, or has a much larger or smaller capacity, you will need to adjust the timings given.
Courgette and butter bean salad recipe
 This simple courgette and butter bean salad is packed with flavour and protein. It makes the perfect summer lunch or side. 400g tin butter beans, drained and rinsed 1 small garlic clove, finely grated 1 unwaxed lemon, zest and juice 2 tbsp extra virgin olive oil pinch chilli flakes 10g fresh parsley, roughly chopped 10g fresh mint, roughly chopped 10g fresh basil, roughly chopped 100g/3½oz green olives, stoned and roughly chopped2 spring onions, trimmed and thinly sliced100g/3½oz feta, crumbled1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler4 tbsp toasted almond flakes salt and freshly ground black pepper 400g tin butter beans, drained and rinsed 1 small garlic clove, finely grated 1 unwaxed lemon, zest and juice 2 tbsp extra virgin olive oil pinch chilli flakes 10g fresh parsley, roughly chopped 10g fresh mint, roughly chopped 10g fresh basil, roughly chopped 100g/3½oz green olives, stoned and roughly chopped 2 spring onions, trimmed and thinly sliced 100g/3½oz feta, crumbled 1 courgette (approx. 200g/7oz), washed and peeled into ribbons with a vegetable peeler 4 tbsp toasted almond flakes salt and freshly ground black pepper Method Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes.Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Add the courgettes and almonds and mix again. Check for seasoning and serve. Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes. Place the butter beans in a large mixing bowl and season with salt and pepper. Stir in the garlic, lemon zest and juice, olive oil and chilli flakes then leave to marinate for 5 minutes. Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Stir in the parsley, mint, basil, olives and spring onions. Mix again, then gently stir in the feta. Add the courgettes and almonds and mix again. Check for seasoning and serve. Add the courgettes and almonds and mix again. Check for seasoning and serve.
Harissa butter beans recipe
 This lightly spiced harissa butter bean dish makes a perfect quick brunch, lunch or even dinner. 1 tbsp rapeseed oil2 garlic cloves, crushed1 red chilli, seeds removed and finely chopped3 tsp harissa paste 400g tin chopped tomatoes1 tsp brown sugar400g tin butter beans, drained2 free-range eggssalt and freshly ground black pepper1 tbsp finely chopped fresh parsley2 slices crusty bread, toasted 1 tbsp rapeseed oil 2 garlic cloves, crushed 1 red chilli, seeds removed and finely chopped 3 tsp harissa paste 400g tin chopped tomatoes 1 tsp brown sugar 400g tin butter beans, drained 2 free-range eggs salt and freshly ground black pepper 1 tbsp finely chopped fresh parsley 2 slices crusty bread, toasted Method Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant.Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through.Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set.Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper. Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant. Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant. Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through. Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through. Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set. Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set. Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper. Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper.
Easy sausage stew recipe
Easy sausage and bean stew This simple sausage, potato and bean stew is cheap to make and very filling. It will certainly warm you up on a chilly night. 400g tin chopped tomatoes1 chicken stock cube dissolved in 250ml boiling water1 tsp dried red chilli1 tsp smoked paprika 2 garlic cloves, grated500g/1lb 2oz new potatoes, quartered1 tbsp vegetable oil8 reduced fat sausages, pork or vegetarian400g tin kidney beans, drained400g tin butter beans, drained 400g tin chopped tomatoes 1 chicken stock cube dissolved in 250ml boiling water 1 tsp dried red chilli 1 tsp smoked paprika 2 garlic cloves, grated 500g/1lb 2oz new potatoes, quartered 1 tbsp vegetable oil 8 reduced fat sausages, pork or vegetarian 400g tin kidney beans, drained 400g tin butter beans, drained Method Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on.Add the kidney and butter beans and cook for 10 minutes. Serve. Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Put the chopped tomatoes, stock, chilli, paprika, garlic and potatoes into a large, lidded saucepan and simmer for 15–20 minutes with the lid off. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on. Heat the oil in a frying pan and brown the sausages all over. Add the sausages to the stew and cook for 15 minutes, or until cooked through, with the lid on. Add the kidney and butter beans and cook for 10 minutes. Serve. Add the kidney and butter beans and cook for 10 minutes. Serve.
Smoked paprika orzo soup recipe
 More than a soup, this is a meal in a bowl – packed with vegetables and pasta, it’s filling, colourful, tasty and nutritious. Each serving provides 318 kcal, 11g protein, 30g carbohydrate (of which 6.7g sugars), 15g fat (of which 2.3g saturates), 8.1g fibre and 1.7g salt. 1 tbsp olive oil1 red onion, finely chopped4 garlic cloves, finely chopped 400g tin butter beans or black beans, rinsed and drained200g/7oz passata85g/3oz orzo700ml/1¼ pints vegetable stock1 heaped tsp smoked paprika100g/3½oz kale or spinach, roughly chopped4 tbsp pestosea salt and freshly ground black pepper 1 tbsp olive oil 1 red onion, finely chopped 4 garlic cloves, finely chopped 400g tin butter beans or black beans, rinsed and drained 200g/7oz passata 85g/3oz orzo 700ml/1¼ pints vegetable stock 1 heaped tsp smoked paprika 100g/3½oz kale or spinach, roughly chopped 4 tbsp pesto sea salt and freshly ground black pepper Method Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente.Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes.Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Heat the oil in a large pan, add the onion and fry for 5–6 minutes, until it is beginning to soften. Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat and simmer for around 10 minutes, or until the orzo is al dente. Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes. Add the kale or spinach and a generous pinch of salt and pepper, and simmer for a few minutes. Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Taste and add a little more salt and pepper if needed. Serve in bowls and top each with 1 tablespoon of pesto. Recipe tips Fresh pesto is great, but if you’re using pesto from a jar, you may need to stir in 1 teaspoon of olive oil to loosen the texture.
‘Marry me’ butter bean pasta recipe
 Creamy midweek pasta perfection! Whip this up in minutes for a protein-packed tea. 400g/14oz dried pasta, such as rigatoni400g tin butter beans, drained2 tsp smoked paprika2 tbsp lemon juice2 tsp mixed herbs1 tsp onion granules2 tbsp finely grated Parmesan1 tbsp rapeseed oil4 sun-dried tomatoes, choppedsea salt and freshly ground black pepper 400g/14oz dried pasta, such as rigatoni 400g tin butter beans, drained 2 tsp smoked paprika 2 tbsp lemon juice 2 tsp mixed herbs 1 tsp onion granules 2 tbsp finely grated Parmesan 1 tbsp rapeseed oil 4 sun-dried tomatoes, chopped sea salt and freshly ground black pepper handful fresh basil, left wholegrated Parmesan, to taste handful fresh basil, left whole grated Parmesan, to taste Method Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside.To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Serve topped with fresh basil and grated Parmesan. Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside. Cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving a mug of the pasta water. Set aside. To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. To make the marry me butter bean sauce, place the butter beans, smoked paprika, lemon juice, mixed herbs, onion granules, grated Parmesan, rapeseed oil, a pinch of salt and pepper and half the reserved pasta water in a blender (or in a bowl and use a stick blender) and blitz until smooth. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Stir the sauce and sun-dried tomatoes through the cooked pasta and heat over a medium heat until warmed through for a minute or so, add the rest of the pasta water to loosen the sauce if needed. Serve topped with fresh basil and grated Parmesan. Serve topped with fresh basil and grated Parmesan.
Slow cooker summer vegetable and butter bean stew recipe
 An easy-going, vegan, slow-cooked summer veg stew. Serve as a main course with crusty bread to mop up the juices, or as a warm salad along with other sharing plates. Each serving provides 350 kcal, 11g protein, 30g carbohydrate (of which 15g sugars), 17g fat (of which 2.5g saturates), 13g fibre and 0.7g salt. 2 red, orange or yellow peppers, roughly diced1 small courgette, diced½ aubergine, diced1 small red onion, finely sliced1 small fennel bulb (or ½ a large one), finely sliced3 large ripe tomatoes, finely diced2 large garlic cloves, crushedsmall handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano15g/½oz basil, plus extra small leaves to serve3 tbsp extra virgin olive oil, plus extra to serve60g/2¼oz marinated olives in oil400g tin butter beans, drained 1 tbsp sherry vinegar or balsamic vinegarsalt and freshly ground black pepperfresh bread, to serve 2 red, orange or yellow peppers, roughly diced 1 small courgette, diced ½ aubergine, diced 1 small red onion, finely sliced 1 small fennel bulb (or ½ a large one), finely sliced 3 large ripe tomatoes, finely diced 2 large garlic cloves, crushed small handful fresh oregano leaves, roughly chopped, or ½ tsp dried oregano 15g/½oz basil, plus extra small leaves to serve 3 tbsp extra virgin olive oil, plus extra to serve 60g/2¼oz marinated olives in oil 400g tin butter beans, drained 1 tbsp sherry vinegar or balsamic vinegar salt and freshly ground black pepper fresh bread, to serve Method Preheat the slow cooker to high. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil.Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread. Preheat the slow cooker to high. Preheat the slow cooker to high. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Add all the chopped veg to the slow cooker pot and stir in the garlic, oregano, half the basil and the olive oil. Season generously with salt and pepper, cover with the lid and cook for 2 hours. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil. Stir in the olives, butter beans and vinegar and cook for another 15–20 minutes until the veg is all tender. Taste and adjust the seasoning. Stir through the remaining basil. Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread. Finish with a scattering of small basil leaves and a drizzle of olive oil. Serve with plenty of fresh bread.