Beans & Seeds – Page 6

Roast Chicken with Tomato Chickpeas and Fennel

Sunday Dinner doesn’t always have to be meat, potatoes and 2 veg. Roast Chicken with Tomato Chickpeas is so good and served with roasted fennel it’s a lovely alternative to a traditional roast dinner.

Heart Hero Porridge

This loaded porridge is my go-to breakfast. It’s amazing for my heart and tastes fantastic. I want a long life but I don’t want it to be filled with bland food!

Hasselback Beetroot with Crispy Chickpeas and Roasted Garlic and Lemon Yoghurt

Hasselback Beetroots with Crispy Chickpeas and Roasted Garlic and Lemon Yogurt is delicious by itself or makes a brilliant side dish for roast meats or roasted salmon.

Breakfast Tray Bake

Breakfast for dinner is made extra easy with a Breakfast Tray Bake. One dish with a flavour bomb ingredient and little washing up. A crowd pleaser for all ages.

Apple, Walnut and Goat’s Cheese Tart

This is such an easy tart to make and it looks beautiful. It has the comforting squidginess you want from a tart but with lots of texture and freshness too.

Salmon and Green Beans

My love affair with crispy salmon skin continues with this simple and delicious dish. I find it restorative to eat in December to balance out the richer foods I inevitably eat. Broth, crispy skin and soft salmon…. what more could you want?

Hasselback Christmas Sweet Potato

This is one of my favourite festive dishes because it tastes as good as it looks. You can’t go wrong with chucking lots of delicious bits on top of something nutritious. Excellent as a lunch or a fantastic side dish to share.

Fig and Pecan Salad

Amongst the rich and decadent dishes of Christmas I look forward to this lighter dish. So full of flavour and texture it is one of my favourite festive lunches.

Roasted Chestnuts

The kids and I love roasting this festive icon. Chestnuts have a great texture that works well in salads or with vegetables. It’s a lovely activity for a December Saturday afternoon.

Stilton and Walnut Spaghetti

This simple pasta dish was inspired by a trip Paul and I took to Florence for New Year’s Eve. It’s a deeply earthy dish that is easy to make and feels very decadent to eat. A good combination of less effort, more joy.