Sign Up To Our Newsletter and get exclusive discounts and special offers on short breaks.

We’d love to stay in touch!

I’m always wary of cookbook reviews because I know how often I’ve been persuaded to invest in yet another tome which ends up getting dusty on the shelf and only used for a handful of favourite recipes. But I don’t regret my latest purchase at all  because every recipe is a winner and it ticks all the right sustainability boxes for us at Swallowtail Hill. 

One Pot, Pan, Planet by Anna Jones is full of vegetarian recipes to take you throughout the year so you’re cooking and eating ingredients that are in season. The recipes are uncomplicated but full of flavour and have been created to limit the number of pans required so there are lots of all-in-one meals – one pot dinners and traybakes. Everything in the book encourages a way of eating that is mindful of the planet  - with practical tips on reducing food waste. The one pot style of cooking also reduces energy consumption and saves on water with reduced washing up.

Fresh from the book and on our table for supper tonight is Crispy Butter Beans With Kale, Lemon and Parmesan:

 

Ingredients:

3 tsp Olive Oil

2 x 400g tins butter beans, drained and rinsed

400g vine or cherry tomatoes

200g Kale, stems removed, roughly torn

50g walnuts, toasted and roughly chopped

2 cloves of garlic, thinly sliced

a few gratings of a whole nutmeg, and the zest and juice of 1 unwaxed lemon

20g vegetarian parmesan

Bread to serve (optional)

 

Method:

Heat most of the olive oil in a large frying pan over a high heat. Add the beans in a single layer. Stir to coat the beans in the oil, then let them sit long enough to brown on one side - about 3-4 minutes - before turning them to brown on the other side for about the same length of time. Once all the beans are golden and a bit crunchy on the outside, transfer them all to a plate lined with kitchen paper. Put the pan back on the heat.

Add the tomatoes and allow them to cook for a few minutes or until the begin to burst.

Add a little more oil to the pan and allow it to heat a little. Add the kale and a pinch of salt, then cook for a couple of minutes, turning all the time until it is tender and the edges have crisped.

Add the walnuts and garlic and stir around the pan for a minute, then stir in a good grating of nutmet and the lemon juice and zest. Carefully stir in the crispy beans. Remove from the heat. Serve with grated parmesan and some bread.

 

We love this one - it's a regular weekday supper dish for us!
 

Back

Cookies...yum! We use them here to make your experience better. View our policy. Got it!