Green Bean Tart

Ingredients

• Filo Pastry
• 25g Butter
• Potatoes
• Green Beans
• Eggs
• Double Cream
• Nutmeg
• Lancashire Cheese

Method

1. Peal and boil the Potatoes (15 mins)
2. Par-boil the trimmed Green Beans (5 mins)
3. Layer a Filo sheet on a baking tray, brush with melted Butter
4. Repeat for several more sheets
5. Fold the edges over
6. In a bowl, beat Eggs, Double Cream, grated Cheese, a little Nutmeg and season well
7. Mash the Potatoes and add to the Egg mixture
8. Pour this into the center of the Filo sheets
9. Top with the Green Beans
10. Bake @190C (20 mins)
11. Serve with Salad

Cod with Tomato & Beans

Ingredients

• Cod
• Lemon Juice and Zest
• Anchovies
• Garlic
• Tomato Purée
• Chopped Tomatoes
• Rosemary
• Runner Beans
• Green Beans
• Basil

Method

1. Gently fry Anchovies, Garlic and Tomato Purée in Olive Oil (5 mins)
2. Add the Chopped Tomatoes, Rosemary, Lemon Zest, trimmed Runner Beans and Green Beans
3. Add a little water if the mixture is too thick, simmer (20 mins)
4. Meanwhile fry the Cod in Oil and Butter (5 mins)
5. To serve, spoon the Bean mixture into a bowl, then layer the Cod on top
6. Sprinkle over Basil leaves and Lemon Juice

Madras Sambal & Garlic Naan

Ingredients

• 200g Lentils (Red, Green, Yellow)
• 1/2 tsp Turmeric
• 2 Potatoes
• Handful of Green Beans
• 3tbsp Chickpeas
• Madras Paste (Chilli, Ginger Garlic, Coriander/Cumin/Fenureek/Mustard Seeds, Tomato Puree)
• 1 Onion

Naan:

• 5g Instant Yeast
• Milk
• 1 Egg
• 200g Plain Flour
• 1tsp Baking Powder
• 1tsp Salt
• 50g Butter
• 1 Garlic

Method

1. For Naan, sieve Flour, Baking Powder and Salt into bowl and mix
2. Add beaten Egg, Yeast and warmed Milk to bring the dough together (add plenty of Milk as the dough should be quite wet)
3. Knead the dough until soft and smooth – then leave in a warm place to rise
4. When doubled in size, roll out into a tear drop shape (1 cm thin)
5. Grill (on as high as it will go) until brown, flip it over and brown the other side
6. Fry chopped Garlic in Butter (1 min), then pour butter over grilled Naan
7. For curry, cover Lentils in Water and boil with Turmeric until soft (30 mins)
8. Cube and boil Potatoes until soft (20 mins)
9. Boil Green Beans until soft (5 mins)
10. Fry Onion and Madras Paste (5 mins)
11. Add Potatoes and continue to fry (5 mins)
12. Add Green Beans, Chickpeas and Lentils with the water they were cooked in and simmer (15 mins)
13. Add a little water if the mixture turns too dry (note: this is quite a dry curry though)

Spring Vegetable Boxes

Ingredients

• Puff Pastry
• Egg
• Whole Baby Carrots
• Whole Asparagus Tips
• Whole Green Beans
• Sliced Baby Leek
• Sliced Spring Onion

Sauce:

• Garlic
• Chopped Tomatoes
• Dill
• Parmesan Cheese
• Lemon Juice
• Sugar

Method

• Roll out Puff Pastry and cut into rectangles
• Use trimmings to create a raised edge on top of each rectangle
• Brush with beaten Egg, then Bake @220C until browned
• Cut out the middle, reserve for the lid
• For Sauce, fry Garlic in a little oil (2 mins)
• Add Chopped Tomatoes and simmer (20 mins)
• Stir in chopped Dill and grated Parmesan
• Season sauce and add a little Sugar and Lemon Juice
• For filling, boil Carrots, Asparagus and Beans (7 mins)
• Drain Vegetables then fry with sliced Leeks and Spring Onion in butter (2 mins)
• Season Vegetables
• For the Boxes, pour a little sauce onto box, put a couple of each vegetable in each box, cover with a little more sauce
• Pour remaining sauce on plate then place box on top and then pastry lid on top of that
• Serve with Dill and grated Parmesan sprinkled over