Two potato gnocchi (gluten-free; dairy-free; vegan)

Sweet_potato_gnocchi
Two potato gnocchi. Image: Kathryn Hawkins

I’m feeling a bit pleased with myself this week. I have just dug up the first couple of sweet potato plants and harvested a reasonable crop. I planted the “slips” back in early June in my unheated greenhouse, and with the wonderful summer we had this year along with plenty of watering, the plants flourished.

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Home-grown sweet potatoes, variety: Beauregard. Images: Kathryn Hawkins

To be honest, the sweet potatoes did better than the regular potatoes I planted outside. I grew my favourite variety, Pink Fir, which have knobbly pink skins and a delicious flaky texture inside. I had a fair crop, but I think the lack of natural rain water did inhibit their growth.

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Final crop of Pink Fir potatoes. Image: Kathryn Hawkins

This week’s recipe combines the two varieties to make one of my favourite Italian meals, the floury potato dumplings known as gnocchi. Adding sweet potato in the mix gives the dumplings a light golden colour, and subtle sweet flavour.

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Freshly cooked two potato gnocchi. Image: Kathryn Hawkins

Choose a dry textured white potato to mix with the sweet potato, and you’ll have the perfect textured gnocchi. Because my sweet potatoes were home-grown, they were quite small in comparison to ones I can buy. To make the perfect gnocchi, you cook the potato whole, in the skin, so you may need to cut up the potatoes if they are very large to make sure both varieties cook evenly and in a reasonable time.

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Scrubbed and ready for cooking. Image: Kathryn Hawkins

Once the dumplings are cooked through, I like to pop them in a heated pan with some melted dairy-free margarine and olive oil, and stir fry them for a few minutes to crisp up the outsides. The more traditional way of serving gnocchi is simply freshly boiled, seasoned, and then accompanied with the dressing of your choice – I like to dress freshly cooked gnocchi with extra virgin olive oil, some fresh basil and wild rocket leaves. I hope you enjoy the recipe.

Ingredients

Serves: 3 to 4

  • 450g same-size sweet and white potatoes, scrubbed
  • Approx. 100g gluten-free plain flour blend (I use Dove’s Farm)
  • Salt
  • 25ml good quality olive oil
  1. Put the whole potatoes, unpeeled, in a saucepan and cover with water. Bring to the boil and cook until tender – mine took about 15 minutes. Drain well, and leave to cool for about 10 minutes until just cool enough to handle, then slip off the skins.
  2. For perfectly smooth gnocchi, process the cooked potatoes by pushing through a ricer or wide meshed metal sieve, directly on to the work top, then work in sufficient flour, along with ½ tsp salt and the olive oil to make a smooth, firm dough.

    Preparing_potatoes_for_making_gnocchi
    Cooking and ricing potatoes for gnocchi. Images: Kathryn Hawkins
  3. Leave the dough to rest for 15 minutes on the work top, then divide into 4 pieces. Roll each piece into long rolls about 2cm thick, and cut each roll into 2cm wide chunks. You should be able to make about 50 pieces in total.
  4. To achieve the distinctive shape of the dumplings, roll the potato pieces into a balls and gently press your finger into the centre of each to make an indent, then roll onto the prongs  of a fork to make the pattern. Spread out the prepared gnocchi on a clean floured tea-towel.

    How_to_shape_Italian_potato_dumplings_(gnocchi)
    Shaping gnocchi. Images: Kathryn Hawkins
  5. To cook, bring a large pan of lightly salted water to the boil and cook the dumplings gently, in 2 batches, for 2-3 minutes until they float to the surface, then remove from the saucepan  using a slotted spoon and place them in a warm serving dish. Cover and keep warm while you prepare the remaining gnocchi in the same way. Serve immediately with your favourite accompaniment. Buon Appetito!

    Close-up_on_serving_of_freshly_cooked_home-made_two_potato_gnocchi
    Freshly cooked gnocchi with fresh basil, black pepper and wild rocket. Image: Kathryn Hawkins

Roast love apple soup (gluten-free; dairy-free; vegan)

Single_bowl_of_love_apple_soup_with_heart-shaped_croutons
Roast love apple soup. Image: Kathryn Hawkins

Something pretty to calm the nerves after all the spooky goings on this week, and also a recipe to help take the chill away – it’s been much colder here since last weekend.  Love apple is a much nicer name for a tomato, and this recipe combines tomatoes with apples, fresh sage and bay leaves to give a refreshing sweet/savoury flavour, and there’s a pinch of hot paprika for some warmth.

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Home-grown love apples. Image: Kathryn Hawkins

I’m all for making life in the kitchen as simple as possible, so the main ingredients are baked in the oven, on a tray, first. This allows you to do the preparation one day and then whizz up the cooked veg to make your soup the next. If you have a glut of tomatoes and apples, the baked mixture freezes fine for soup, so you can keep bags ready-prepared in the freezer.

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Home-grown Flamingo tomatoes. Images: Kathryn Hawkins

I used fresh tomatoes for the recipe because I have so many at the moment. I have made the recipe with canned tomatoes, but as these have already been cooked, you will notice a slightly different flavour and the soup will be more intense in colour. My cooking apples are quite mild, so you may need to play around with the sugar content if you are using a more tart variety. Eating apples work well too, but again, do a taste test to make sure that you don’t overdo the sweetness.

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Heart-shaped tomato. Image: Kathryn Hawkins

I made some heart-shaped croutons to serve with my soup. Just pieces of seeded, gluten-free, sliced bread cut out with cookie cutters and shallow-fried in olive oil. Simple but delicious. To add another tangy twist to the soup, try drizzling the top with balsamic glaze (a sweet syrup made from grape juice and balsamic vinegar), or extra virgin olive oil for richness.

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Making heart-shaped gluten-free croutons. Images: Kathryn Hawkins

Ingredients

Serves: 4

  • 400g cooking apples
  • 500g ripe tomatoes
  • 1 red onion
  • 2 tbsp. olive oil
  • 2 bay leaves
  • A few sprigs fresh sage
  • 1 tbsp. caster sugar
  • Salt and freshly ground black pepper
  • 750ml vegetable stock
  • ¾ to 1 tsp hot paprika
  • Balsamic glaze, fresh sage and gluten-free croutons to serve
  1. Preheat the oven to 190°C, 170°C  fan oven, gas 5. Peel, core and roughly chop the apples. Halve the tomatoes. Peel and slice the onion.
  2. Spread out the prepared fruit and veg on a large baking tray. Drizzle with the oil, poke in the herbs, then sprinkle with sugar, salt and pepper. Cover the tray with foil and bake for 30 minutes. Remove the foil, stir and cook for a further 10 minutes, uncovered, until tender and soft At this point, you can leave everything to go cold and then keep refrigerated (or freeze) until ready to cook the soup.

    Baking_tray_of prepared_tomatoes_and_apples_with_sage_and_onion
    Roasting tomatoes and apples. Images: Kathryn Hawkins
  3. When you’re ready to make the soup, discard the herbs and put the cooked fruit and veg into a blender or food processor along with 150ml stock. Blitz until smooth then pour into a saucepan and add the remaining stock and paprika to taste. Adjust seasoning as necessary.
  4. Heat through gently, stirring, for 4-5 minutes until piping hot. Ladle into warm soup bowls and serve with a drizzle of balsamic glaze, fresh sage and croutons.
    Overhead_image_of_roast_love_apple_soup
    Ready to eat. Image: Kathryn Hawkins

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    Real love apples? Image: Kathryn Hawkins

Green chutney (gluten-free; dairy-free; vegan)

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Freshly made Green chutney. Image: Kathryn Hawkins

It’s that time of year. Out come the jars, preserving pan and accessories again, yes, it’s chutney-making season! Green tomatoes are not something I usually have many of, but this year, I grew a spcific green variety of tomato thinking that they would make an interesting addition to the salad bowl. As attractive as the tomatoes are, they are not to my taste, but as it turns out, when combined with cooking apples, they have made a delicious chutney.

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Green Zebra tomatoes on the vine and a branch of Lord Derby apples. Images: Kathryn Hawkins
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Lord Derby apples and Green Zebra tomatoes. Image: Kathryn Hawkins

I have eaten green chutneys in the past, and mostly they have been flavoured with cinnamon and mixed spice. As tasty as they were, the colour of the spicy flavourings turned the chutney shades of khaki brown. With this in mind, I set to thinking about flavours that would be interesting and also help preserve the colour.

 

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My green chutney flavourings: onions, garlic, bay and ground fenugreek. Image: Kathryn Hawkins

I plumped for ground fenugreek which adds that quintessential “curry powder” flavour but is pale in colour. It has a strong, slightly bitter flavour so use with caution. I suggest just 1 tsp to give a hint of curry. If you prefer a stronger flavour, increase to 1 ½ tsp to 2 tsp.

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Chopped green tomatoes. Image: Kathryn Hawkins

This is a very straightforward recipe. Minimum amount of preparation – just peel and roughly chop as necessary, and let a food processor do the rest of the chopping for you. The chutney can be eaten immediately (it’s not too vinegary from the outset) but if you allow it at least a month in storage, the fenugreek flavour will develop further.

Makes: approx. 1.3kg

Ingredients

  • 650g green tomatoes
  • 325g cooking apples, roughly chopped (prepared weight)
  • 325g onions, roughly chopped (prepared weiht)
  • 2 large garlic cloves, peeled
  • 425ml cider or white wine vinegar
  • 2 bay leaves
  • 1 tsp ground fenugreek
  • 2 tsp salt
  • 425g granulated sugar
  • 125g sultanas

1. Wash the tomatoes and chop them roughly. Mix with the apples, onion and garlic. Place half in a food processor with half the vinegar and blitz for a few seconds until smooth. Transfer to a large saucepan or preserving pan, then process the other half of the vegetables with the remaining vinegar in the same way and add to the pan.

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Preparing the vegetables for green chutney. Images: Kathryn Hawkins

2. Add the bay leaves, stir well, and bring to the boil, then cover and simmer gently for 30 minutes until softened.

3. Stir in the fenugreek, salt and sugar. Heat gently, stirring, until the sugar dissolves, then bring to the boil, and cook for about 25 minutes, stirring occasionally, until reduced and thick. Turn off the heat, stir in the sultanas, cover and stand for 5 minutes. Discard the bay leaves.

4. Ladle into warm, sterilised jars and seal with non-corrosive lids. Allow to cool then store for 6-8 months in a cool, dark cupboard. Once opened, keep in the fridge and use within 2 weeks. Delicious with roasted vegetables and cheeses.

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Sealed and labelled. Image: Kathryn Hawkins
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Spoonful of green chutney. Image: Kathryn Hawkins

 

Mushroom barley risotto (dairy-free; vegan)

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Mushroom barley risotto Image: Kathryn Hawkins

It feels like the right time of year for a mushroom dish. This is one of my favourites. I usually make it with just fresh mushrooms, but I had a pack of dried porcini mushrooms in the cupboard and this seemed like the perfect dish to add them to. They were a present from my Mum who went to northern Italy this summer, for a holiday. Porcini mushrooms do add an extra rich flavour to the dish but if you don’t have them, just use a few more fresh mushrooms and more vegetable stock.

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Dried porcini mushrooms. Images: Kathryn Hawkins

The fresh mushrooms I used were small Portobello mushrooms which have a firm texture and good, nutty flavour. I find them ideal for longer cooking techniques as they hold their shape and texture well. Brown chestnut mushrooms work well too.

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Portobello mushrooms. Image: Kathryn Hawkins

To flavour the dish, I added garlic, a splash of wine, and some sprigs of fresh rosemary and thyme – strong, woody aromatics that go well with earthy mushroom flavours.

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Home-grown fresh rosemary and thyme. Image: Kathryn Hawkins

In terms of making the dish, if you’ve ever made a risotto with Arborio rice, then it’s the same technique of adding the liquid to the grain, little by little, to ensure an even cooking. It’s take a bit of time, but the effort is worthwhile, and I find it strangely therapeutic, especially if accompanied with a glass of wine!

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A hearty autumnal supper. Image: Kathryn Hawkins

Serves:4

Ingredients

  • 35g dried porcini mushrooms
  • 2 tbsp. olive oil
  • 1 red onion, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • Large sprig of rosemary
  • A few sprigs thyme
  • 300g Portobello mushrooms, wiped and sliced
  • 300g pearl barley, rinsed
  • 150ml dry white wine
  • Approx. 750ml vegetable stock
  • Salt and freshly ground black pepper
  • Freshly chopped parsley
  1. Put the dried mushrooms in a heatproof dish and pour over 350ml boiling water. Leave to soak for at least 30 minutes until tender, then drain well, reserving the soaking liquid, and slice.

    Dried_porcini_mushrooms_soaking_in_hot_water
    Soaking porcini mushrooms. Image: Kathryn Hawkins
  2. Meanwhile, heat the oil in a large, lidded frying pan and gently fry the onion for 10 minutes with the lid on, until tender. Stir in the garlic, herbs and Portobello mushrooms and stir fry for 3-4 minutes.
  3. Stir in the sliced porcinis and pearl barley, mix everything well, then pour over the wine. Bring to simmering point, and cook gently until the wine has reduced by half, stirring occasionally.
    Enamel_dish_of_pearl_barley
    Pearl barley. Image: Kathryn Hawkins

     

  4. Pour the mushroom soaking liquid into a jug and make up to 1l with vegetable stock, then pour into a saucepan and heat until hot. Keep on a low heat.
  5. Add one ladleful of hot stock to the barley and mushrooms, and simmer gently, stirring, until the stock has been absorbed before you add in another. Continue the ladling and simmering until all the stock is used up – this will take about 40 minutes – by which time the barley should be perfectly tender. Turn off the heat, season, cover and leave to stand for 10 minutes for the last of the stock to be absorbed.
  6. To serve, discard the rosemary and thyme and sprinkle with parsley. Delicious topped with handfuls of rocket or watercress.
    Spoonful_of_barley_and_mushroom_risotto
    Ready to serve. Image: Kathryn Hawkins

     

 

 

 

Ribbon vegetable soba noodles with peanut dressing (gluten-free; dairy-free; vegan)

Runner_bean_and_peanut_soba_noodles_with_peanut_dressing
Runner bean and peanut soba noodles. Image: Kathryn Hawkins

Over the past week or so, I’ve picked more runner beans from my 3 plants than I can possibly eat. The beans do keep well for a few days in a container of water in the fridge, but even so, this year, I have resorted to freezing some down. Not ideal as they do lose some texture, but it’s a good way of eking them out a while longer.

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My late summer harvest of runner beans. Images: Kathryn Hawkins

I like my runner beans cut thinly in fine ribbons. I inherited a tiny, wee gadget from my grandmother which is perfect for this. If the beans are very fresh, you can whip them through the fine, grill-like slicing plate in next to no time, and sliced this way, they take just a few minutes to cook.

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Grannie’s Zipp runner bean slicer. Images: Kathryn Hawkins

For freezing, it helps preserve texture if you cut the runner beans into chunkier pieces, and that’s what I did with the majority of these beans. I blanched the prepared beans in rolling, boiling water for about 1 ½ minutes, then drained them and cooled them completely in cold running water. Before bagging your prepared vegetables, shake off the excess water, pat dry with kitchen paper and then pack into freezer bags. Make sure the bag is free of as much air as possible. I do this by screwing the bag closed, and then sucking out the excess air via a straw inserted into the top. It’s very effective. Seal the bag tightly with a wire bag tie or clip, and don’t forget to label – remember how time flies! Blanched vegetables should keep perfectly fresh in the freezer for at least 6 months. If you don’t do the blanching, use them up in a couple of months.

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Blanched and ready for the freezer. Image: Kathryn Hawkins

This week’s recipe is a tasty vegetable noodle dish that can be eaten hot but I usually enjoy the dish served cold as a light lunch. Try and cut all the vegetables thinly and evenly so that they cook to the same texture. If you don’t have a bean slicer, cut the beans into short lengths and then slice thinly lengthways. For the dressing, if peanuts aren’t to your taste, use cashews or almonds and the associated nut butters instead.

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Vegetable noodles served cold with peanut dressing. Image: Kathryn Hawkins

Serves: 4

Ingredients

  • 225g runner beans
  • 1 large carrot
  • 1 medium leek
  • 200g soba noodles (or use your favourite variety and cook accordingly)
  • 1 tsp sesame oil
  • 2 tbsp. toasted sesame seeds
  • 40g roasted peanuts, crushed

For the dressing:

  • 50g smooth whole nut peanut butter
  • 1 tsp sesame oil
  • 25g Tamari gluten-free soy sauce
  • 1 tbsp. white rice vinegar
  • 15g light soft brown sugar
  1. Trim the beans. Peel the sides of the beans using a vegetable peeler and slice into thin shreds. Peel and trim the carrot; slice into thin ribbons using a vegetable peeler. Trim the leek. Slice down the centre and run under cold running water to flush out any trapped soil. Shake well to remove excess water, then cut in half, and slice into ribbon-like strips. Arrange all the vegetables in a steamer, colander or large sieve.

    Preparing_runner_beans_and_carrots_into_ribbons_for_steaming
    Preparing the ribbon vegetables. Images: Kathryn Hawkins
  2. Bring a saucepan of water to the boil (unsalted if you’re using soba noodles). Put the vegetables on top, cover and cook for 2 minutes. Add the noodles to the boiling water, bring back to the boil, put the vegetables back on top, and cook everything for a further 5 minutes, until the noodles are tender and the vegetables are just cooked through. Drain the noodles well, and return to the saucepan. Toss in the sesame oil and then the vegetables. Mix well and either leave to cool if serving as a salad, or cover to keep warm.

  3. For the dressing, put all the ingredients in a small screw-top jar. Seal and shake well to mix into a thick, dressing.

    Glass_jar_for_making_peanut_dressing
    Making peanut dressing. Images: Kathryn Hawkins
  4. To serve, pile the hot or cold vegetable noodles on to a serving platter and sprinkle with sesame seeds and peanuts. Serve with the peanut dressing.

    Forkful_of_ribbon_vegetables_and_soba_noodles_served_as_a_salad
    Ready to eat, ribbon vegetable and soba noodle salad. Image: Kathryn Hawkins

Courgette and leek bhajis (gluten-free; dairy-free; vegan)

Pile_of_courgette_and_leek_bhajis_sprinkled_with_coriander
Courgette and leek bhajis with cucumber and coconut raita. Image: Kathryn Hawkins

It has reached the time of year that sees the end of my supply of home-grown courgettes. The three plants I sowed from seed have been growing happily, side by side, in a grow-bag, in my greenhouse over the past few weeks. The plants have given me a good, steady and tasty crop of yellow and green globe-shaped fruits. I am sad to see their demise.

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Yellow and green globe courgettes. Image: Kathryn Hawkins

To use up the last of the crop, this week’s recipe is for a mildly spiced, Indian-style fritter, based on a classic takeaway favourite, the onion bhaji. The flour used is chickpea (or gram/besan) flour which very is earthy and nutty in flavour, and the flavourings used are fragrant rather than over-powering: cumin, fenugreek, black onion seeds and toasted sesame seeds. Add some minced green chilli or chopped fresh coriander for some zesty freshness if you like.

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Gram flour, ground fenugreek, ground cumin and toasted sesame seeds with black onion seeds. Images: Kathryn Hawkins

Serve the bhajis as a starter with wedges of lemon to squeeze over, some fresh coriander, and a traditional cucumber and yogurt salad.

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Bhajis sprinkled with fresh coriander and accompanied with lemon wedges and a coconut yogurt and cucumber salad.

Makes: 15

Ingredients

  • 190g chickpea (gram or besan) flour
  • 1 tsp salt
  • 200g courgette, trimmed and coarsely grated
  • 1 small leek, trimmed and shredded
  • 1 tsp ground fenugreek
  • 1½ tsp ground cumin
  • 2 tsp black onion seeds
  • 2 tbsp. toasted sesame seeds
  • Sunflower oil for deep-frying
  • Fresh coriander and lemon to serve

For the cucumber salad

  • 150g cucumber, trimmed and chopped
  • Small bunch fresh chives, chopped
  • A few sprigs fresh mint, leaves chopped
  • 100g free-from coconut yogurt
  • Salt to taste
  1. Sieve the flour and salt into a bowl. Add the courgette, leek, spices and seeds. Mix well. Put to one side. Heat the oil for deep-frying to 180°C, then mix 75ml cold water into the spiced vegetables to make a thick batter. Add the water just before cooking to make sure it stays thick.

    Steps_to_making_courgette_and_leek_bhaji_batter
    Preparing the bhaji batter. Images: Kathryn Hawkins
  2. Use 2 dessert spoons to form scoops of batter and gently drop into the oil – cook 7-8 scoops at a time for 7-8 minutes, turning in the oil, until golden and crisp. Don’t make the bhajis too big otherwise they won’t cook all the way through. Drain on kitchen paper and keep warm while you prepare the other remaining batter.

    Courgette_and_leek_bhajis_being_deep_fried
    Courgette and leek bhajis in the fryer. Image: Kathryn Hawkins
  3. For the cucumber salad, mix all the ingredients together and season to taste.
  4. Serve the bhajis while they are warm, sprinkled with fresh coriander and accompanied with lemon wedges and the cucumber salad.

    Freshly_cooked_home-made_courgette_and_leek_bhajis
    Ready to serve, freshly cooked courgette bhaji. Image: Kathryn Hawkins

 

Runner bean fattoush (gluten-free; dairy-free; vegan)

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Runner bean fattoush. Image: Kathryn Hawkins

A variation on a Middle Eastern classic salad for you this week. Fattoush is served all over the Middle East in various forms, but always with toasted bread added to it. It makes a light and refreshing sharing platter as a starter or lunch, and also serves as a versatile accompaniment to barbecued and grilled food. Most usually Fattoush consists of crisp lettuce, cucumber, tomato, pepper, onion and herbs, with chunks of bread tossed into them. It is usually dressed simply with olive oil and lemon juice.

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My take on a Middle Eastern classic salad. Image: Kathryn Hawkins

The good mix of sunshine and, latterly, rain this summer has produced a flourish of runner beans. Only 3 plants survived the initial “trauma” of being planted outside this year, and they were very skinny and frail for several weeks. But then suddenly they took off, and now just look at them, I have my very own giant beanstalks.

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Come rain, come shine, I have plenty of beans on the vine. Images: Kathryn Hawkins

My fattoush recipe combines the salad ingredients I have growing in the garden at the moment – cucumber, tomatoes and runner beans. For the herb, I used salad burnet which has a refreshing cucumber taste; coriander, mint and parsley are most usually added.

Fresh_runner_beans_Home-grown_cucumber_and_picked_salad_burnet
Freshly picked runner beans, cucumber and salad burnet. Images: Kathryn Hawkins

Instead of onion, I used fresh chives, and for extra crunch, I chopped up some whole almonds and sprinkled them on top. After toasting the bread, I seasoned it with salt, pepper and tangy sumac powder for extra zing.

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Toasted gluten-free pittas with olive oil and sumac. Image: Kathryn Hawkins

Ingredients

Serves: 4

  • 175g runner beans
  • 1 Romaine or Little Gem lettuce
  • 150g cherry tomatoes
  • 1 small cucumber
  • A small bunch fresh chives (or use 3 chopped spring onions, or finely chop half a small red onion)
  • A few sprigs salad burnet (or coriander, parsley and/or mint)
  • 2 large gluten-free pitta breads
  • Good quality olive oil
  • Sumac powder
  • Salt and freshly ground black pepper
  • 50g whole almonds, roughly chopped
  • Fresh lemon
  1. Trim the beans – I like to peel the sides with a vegetable peeler, and then nip of the tops. Cut into chunks. Bring a small saucepan of water to the boil and cook the beans for 3-4 minutes until lightly cooked. Drain well and rinse in cold running water to cool. Drain well.

    TRimming_and_chopping_home-grown_runner_beans
    Preparing fresh runner beans. Images: Kathryn Hawkins
  2. Tear or shred the lettuce and place in a large serving bowl. Halve the tomatoes, and thickly slice the cucumber. Toss into the lettuce along with the cooked beans. Snip the chives into pieces with scissors and strip the leaves from the salad burnet or other fresh herbs. Mix into the salad.
  3. Toast the pitta breads. Brush with oil and sprinkle with sumac and season to taste. Tear into chunky pieces and toss into the salad. Sprinkle with almonds. Serve the salad with olive oil and wedges of lemon to squeeze over.

    Runner_bean_fattoush_salad_close-up
    Close-up on fattoush. Image: Kathryn Hawkins

 

 

Warm tomato, sage and caper bruschetta (gluten-free; dairy-free; vegan)

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Warm tomato, sage and caper bruschetta. Image: Kathryn Hawkins

I have never been able to pick home-grown tomatoes this early before. Usually, my tomatoes don’t ripen until at least September, and I’m always left wondering whether I will be making pots-loads of green tomato chutney. This year, the tomatoes are ripening at least one month ahead, and I am delighted 🙂

I planted 8 different varieties this year in the greenhouse, and all are doing very well. I’m going to be eating a lot of tomatoes this year!

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Early August tomato harvest. Image: Kathryn Hawkins

I enjoy eating tomatoes raw, simply sliced, sprinkled with a little seasoning, and a pinch of sugar to bring out the sweetness, and topped with a few fresh basil leaves.

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A colourful variety of tomatoes. Images: Kathryn Hawkins

However, I do cook with them occasionally, and my recipe this week is for a lightly cooked tomato dish which I put on top of gluten-free ciabatta-style bread to eat as a light lunch or quick supper snack. The topping also makes a great sauce to serve over pasta or roast veg. The tomatoes are flavoured with fresh sage, garlic and capers, and for a tangy sweetness, I’ve added a little white balsamic vinegar.

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Rosella tomatoes, fresh sage, and Flamingo tomatoes. Images: Kathryn Hawkins

To enjoy all the flavours of the recipe, leave the mix to cool slightly before serving rather than eating it too hot or fresh out of the saucepan.

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Bruschetta ready to serve. Image: Kathryn Hawkins

Serves: 2

Ingredients

  • 225g small tomatoes, halved or quartered
  • A few leaves fresh sage
  • 1 clove garlic, peeled and finely chopped
  • 1 tbsp. capers
  • 1 tbsp. white balsamic vinegar
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 4 slices of freshly toasted bread
  1. Put the tomatoes, sage, garlic, capers and vinegar in a small saucepan. Season to taste and heat gently until simmering. Cover with a lid, turn down the heat to low and cook the tomatoes very gently for 10 minutes, until soft. Leave to cool for about 30 minutes.

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    Bruschetta ingredients and preparation. Images: Kathryn Hawkins
  2. To serve, discard the sage leaves. Drizzle freshly toasted bread with olive oil and spoon over the tomato topping. Garnish with fresh sage.

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    Bruschetta, ready to serve. Image: Kathryn Hawkins

 

Broad bean byessar & fresh thyme za’atar (gluten-free; dairy-free; vegan)

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Broad bean byessar served with fresh thyme za’atar on flat breads, with carrots and black olives. Image: Kathryn Hawkins

This is a great time of year for fresh fruit and vegetables. The first of the home-grown beans, broad beans, have arrived in the shops these past couple of weeks, and I have made one of my favourite dips with my first batch. If you like hummus (houmous), you’ll love byessar. Usually made with dried broad beans (fava beans), I prefer to make my version with fresh when the beans are in season, or frozen, at other times of the year.

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Fresh broad beans. Images: Kathryn Hawkins

To accompany the dip, I have made up a batch of za’atar (zaatar or zahtar), a blend of thyme, sesame seeds and sumac powder. This is a traditional blend from the Middle East and it is used as a seasoning for lots of meat dishes; it is sprinkled over salads and vegetable dishes, and used as a topping for breads. Simply make it into a paste with olive oil, spread it on flat breads or pittas and pop under the grill to toast. As I have lots of fresh thyme in the garden, I’m using fresh leaves, but dried thyme is more traditional. Using dried also means that you can keep it for longer as a dry mix,  in a sealed container as you would any other spice blend.

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Za’atar ingredients. Images: Kathryn Hawkins

If you can’t find sumac powder, something tangy and zesty like lemon rind would bring a bit of zing to the mix.

Serves: 4

Ingredients:

Byessar:

  • Salt
  • 500g fresh broad beans, shelled (or 175g shelled beans)
  • 1 sprig fresh thyme
  • 1 garlic clove, peeled
  • 1 tsp ground cumin or hot curry powder
  • 1 tbsp. olive oil
  • Fresh thyme flowers to garnish

Za’atar

  • 1 tbsp. lightly toasted sesame seeds
  • ½ tsp sumac powder
  • ½ fresh thyme leaves or dried thyme
  • 1-2 tbsp. olive oil

Free-from flat breads, carrot sticks and olives to serve

1. To make byessar, bring a small saucepan of lightly salted water to the boil, and cook the beans with the thyme, garlic and cumin or curry powder for 4-5 minutes, until tender. Drain, reserving the cooking liquid, and cool for 10 minutes. Discard the thyme.

2. Put the beans and garlic in a food processor or blender. Add 75ml of the cooking liquid and the oil. Blitz until smooth. Taste and season with salt. Transfer to a serving bowl and leave to cool, then chill until ready to serve. Accompany with bread and carrots to dip; garnish with fresh thyme flowers or leaves, if liked

 

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Making byessar. Images: Kathryn Hawkins

To make za’atar, mix the dry ingredients together. When ready to serve, mix with sufficient olive oil to make a paste. Lightly toast flat breads, cut into strips, then spread lightly with the za’atar paste. Toast under a hot grill for a few seconds to warm through. Serve as an accompaniment to dips and salads.

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Delicious summery lunch. Image: Kathryn Hawkins

 

Courgette and white bean salad (gluten-free; dairy-free; vegan)

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Courgette and white bean salad with fried pine nuts, basil, gluten-free flat bread and extra virgin olive oil. Image: Kathryn Hawkins

Amazingly, the heat is still on full blast here in the UK. The sky has been gloriously blue, day after day, and the sun is shining down strongly. No rain in the forecast; the water butt has been dry for days!

Plenty of time to enjoy the garden at a more leisurely pace. The thought of preparing and eating hot food is not so appealing at the moment, so salads are featuring heavily on my menu. I picked my first courgettes this week – all the extra watering by hand has been worth it – and made an exception by doing a little bit of cooking. I made them into a tasty cold dish with some canned beans and a rich tomato sauce.

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The first of this year’s home-grown courgettes. Image: Kathryn Hawkins

You can adapt the recipe to use other vegetables and pulses – aubergine and chickpeas make a good combination too, especially seasoned with some cumin and fresh coriander. The salad makes a good sauce for pasta when served freshly made, and I have also served it as a filling for a warmed pastry case.

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Platter of salad and accompaniments. Image: Kathryn Hawkins

Serves: 4

Ingredients

  • 2 tbsp. olive oil
  • 2 onions, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 fresh bay leaves or 1 dried
  • 2 sprigs fresh rosemary
  • 150ml dry white wine
  • 400g can chopped tomatoes
  • 2 tbsp. tomato purée
  • 2 teasp caster sugar
  • 1 teasp salt
  • Freshly ground black pepper
  • 250g cooked cannellini beans
  • 500g courgettes, trimmed and chopped into 2cm dice
  • Fresh basil, fried pine nuts, gluten-free flat bread and extra virgin olive oil to serve
  1. Heat the oil in a large covered frying pan and gently fry the onion, garlic and herbs, with the lid on, over a low heat, for 15 minutes, to soften without browning.

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    Prepared onion and garlic with fresh bay and rosemary, ready for the pot. Image: Kathryn Hawkins
  2. Pour in the wine and stir in the chopped tomatoes, tomato purée, sugar, salt and pepper. Bring to the boil, then simmer for 5 minutes. Remove the rosemary and bay leaves.

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    Courgette cut into 2cm dice. Image: Kathryn Hawkins
  3. Stir in the beans and courgette, making sure they are well covered in the sauce. Bring to the boil, cover, reduce the heat, and simmer gently for 7-8 minutes until the courgette is just tender. Leave to cool completely.

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    Making the sauce and cooking the salad. Images: Kathryn Hawkins
  4. Transfer to a bowl and chill until ready to serve. Best served at room temperature for more flavour. Delicious spooned over warm flat breads, sprinkled with fresh basil, fried pine nuts and a drizzle of extra virgin olive oil. Bon Appétit 🙂

    Small_plate_with_a_portion_of_flat_bread_and_courgette_and_white_bean_salad
    The perfect lunch for a sunny day. Image: Kathryn Hawkins