BEST RECIPE FOR GREEN BEANS STRAIGHT FROM THE VEGETABLE GARDEN

Fresh pick green beans from the veggie garden at Dovecot Studio B&B
Freshly picked green beans from the veggie garden at Dovecot Studio B&B

BEST RECIPE FOR GREEN BEANS STRAIGHT FROM THE VEGETABLE GARDEN

I love to cook (just as well running a bed & breakfast!).  My favorite cook book is  by Anna Jones ‘A Modern Way to eat’.  I love her vegetarian recipes and healthy approach to eating.

Dovecot Studio B&B breakfasts are made with the best locally sourced ingredients.  I am a vegetarian so when I cook a traditional English breakfast I go to great lengths to ensure that the meat has been farmed locally and their lives ended in the most humane way possible.  It really matters to me. This ensures the meat is tender and delicious.  If possible the tomatoes come direct from our garden and roasted in balsamic vinegar and herbs.  Eggs are free range of course!

The vegetarian breakfast will change depending on my current favorite.

If you don’t fancy a cooked breakfast our continental is fab.  Freshly baked croissant, fresh fruit, yoghurt, homemade muesli, toast (homemade bread if time allows), juices and of course, tea or coffee.  Delicious and smells great first thing in the morning after a restful luxurious nights sleep!

 

Fresh vegetables from the veggie garden at Dovecot Studio B&B

Here is my favorite recipe by Anna Jones.  There is nothing better than a curry made from fresh veg.  Here is Anna’s take on green bean curry. Delicious!

 

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PANEER_CURRYSTICKY GREEN BEAN AND CHILLI PANEER

This is a super-quick but supremely flavourful curry that fills my house with incredible smells. It’s spicy, sticky and sweet and, for me, that’s the best way to eat paneer. Its roots lie in Kashmir, a place I have never been to but somewhere my parents visited when they were young. They often tell me of its beauty and I imagine it while scooping up this flavour-packed cloud-like paneer.

SERVES 4
1 medium onion
3 cloves of garlic
2 tablespoons coconut oil
500g green beans
1 tablespoon cumin seeds
1 teaspoon turmeric
1 teaspoon Kashmiri chilli or mild chilli powder
1 heaped teaspoon ground coriander
4 vine tomatoes, or 200g cherry tomatoes
a large thumb-size piece of fresh ginger
1 lemon
1 tablespoon runny honey
1 red chilli 200g paneer

TO SERVE
1 lemon
a small bunch of fresh coriander
a few chapattis or flatbreads

Get all your ingredients together. If you’re using shop-bought paneer, put the paneer in a bowl of water and leave to soak.

Peel and finely chop the onion and garlic. Put the coconut oil into a heavy- bottomed pan and place on a medium heat, then add the onion and garlic and cook for about 5 minutes, until soft and sweet and beginning to brown.

Trim the tops from your green beans.

Add all the dry spices, then turn the heat to low and stir for a little while to toast the spices and release their flavours.

Roughly chop the tomatoes and peel and roughly chop the ginger. Add them to the pan and cook for another 2–3 minutes over a high heat.

Add the green beans to the pan along with the juice of the lemon and the honey and stir to coat them with the spices. Add 100ml of water and cook for a couple of minutes, until the beans have lost their rawness, all the water has evaporated and everything is well coated. This will take about 4 minutes.

Finely chop the red chilli. Drain the paneer and roughly cut into 2cm slices. Add them to the pan and stir to coat with all the tomatoes and spices. Season well with sea salt. Squeeze over the juice of the lemon, then chop the coriander and scatter it over. Serve with warm chapattis or flatbreads for scooping, mango chutney and some rice if you are really hungry.

 

 

 

 

 

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