Beans and Garlic Salad
Plunge green beans in boiling water and cook for six minutes. Drain and refresh in cold water and drain again. Toss in some olive oil and chopped garlic season with sea salt and ground black pepper to taste.
Potato Gnocchi
500g potatoes
100g wholemeal Flour
1 tsp salt
Cut potatoes into large chunks and boil in salted water until tender. Drain and rub off skins with a clean cloth, mash until smooth. Add flour and salt and draw mixture together turn out onto a floured surface and knead until the dough is smooth.
Cut into quarters and shape into a long roll with plenty of flour 2cm thick. Cut into small equally sized rounds. Cook for 2-3 minutes in a large pan of boiling salted water or until the gnocchi floats to the top. Remove with a slotted spoon and put in a warmed dish to serve immediately with a sauce of your choice.
This can also be made with well drained butternut instead of potatoes. Add grated cheddar cheese and a little nutmeg. After the mixture is kneaded chill for 20 minutes before shaping into small balls, cook for 3-5 minutes in boiling water and serve with a creamy sauce.
Oven roasted vegetables
Butternuts are delicious halved and blanched then stuffed with a simple mix of your choice (a combination of herbs, fried diced eggplant, mince, rice or breadcrumbs) topped with cheese and bread crumbs. Wrap in foil and bake until tender.
Also try:
Stuffed peppers with tomato sauce
Baked beetroots
