One Pan, Endless Options

Crushed Butter Beans with Roasted Tomatoes and Avocado (Vegan)

MAKES 4 SERVINGS

This dish is fabulous with crusty bread or sourdough toast for scooping up, and far better than any beans on toast you’ve ever tasted! It makes a perfect brunch dish, and an easy way to feed friends or family when you fancy something hot and tasty. It’s a favorite of mine for lunch too. –liz franklin

21 ounces cherry tomatoes

4 tablespoons olive oil

3-4 leeks, trimmed and sliced

1 garlic clove, finely chopped

1 (14-ounce) can lima beans, drained and rinsed

Bunch of parsley, coarsely chopped

2 ripe, but firm avocados

Chili oil (optional)

Paprika, to sprinkle

Parsley leaves, to garnish

1. Heat the oven to 350˚F.

2. Scatter the cherry tomatoes over a large sheet pan and drizzle the olive oil over. Add the leeks and garlic and toss everything together. Roast for 20 minutes.

3. Remove the sheet pan from the oven and scatter the lima beans evenly over the tomatoes. Crush the beans lightly using the tines of a fork. Scatter the chopped parsley on top. Return the sheet pan to the oven for a further 5 minutes.

4. Remove from the oven. Cut the avocados in half, remove the pits, and scoop out the flesh using a teaspoon. Arrange evenly over the beans and tomatoes. Drizzle with chili oil (if using), add a light sprinkling of paprika, and garnish with parsley leaves.

Nutrition:

Calories: 410, Fat: 24g (Sat: 3.5 g),

Cholesterol: 0mg, Sodium: 290mg, Carb: 42g, Fiber: 12g, Sugar: 8g, Protein: 9g

(No-Egg) Mayonnaise

2 tablespoons chickpea water (aquafaba)

1 scant tablespoon Dijon mustard

2 tablespoons cider vinegar

Pinch sea salt

2⁄3 cup sunflower oil

Put the chickpea water, mustard, and cider vinegar into a jug and add a pinch of salt. Blitz with a stick blender until mixed. Slowly pour in the sunflower oil until the mixture has emulsified and thickened.

Jerk Veggie Skewers with Celeriac, Sultana, and Caper Salad (Vegan)

MAKES 4 SERVINGS liz franklin

I’ve teamed the zippy skewers up with a dreamy salad of crisp celery root and apple, peppered with salty capers and sweet plump golden raisins. Simplicity at its delicious best.

1 red, 1 yellow, and 1 orange (bell) pepper, deseeded and cut into strips

2 red onions, cut into wedges

2 medium zucchini, thickly sliced

7 ounces baby button mushrooms

7 ounces baby plum or cherry tomatoes

6 tablespoons olive oil

3 tablespoons jerk spice mix

2 teaspoons light muscovado sugar for the salad

1 small celery root

2 crisp eating apples

1⁄3 cup golden raisins

1 tablespoon capers, drained

A small bunch of freshly chopped parsley (No-Egg) Mayonnaise, to serve (see recipe below)

1. Heat the oven to 400˚F and gather eight long wooden skewers. Push the prepared vegetables, mushrooms, and tomatoes onto the skewers, alternating them as you go. Lay them on a large, flat sheet pan.

2. Mix the oil, jerk spice mix, and sugar together in a bowl and brush this over the vegetables. Transfer the pan to the oven and roast for 15 to 20 minutes, until the vegetables are soft, but retaining a little bite.

3. To make the salad, peel the celery root, cut it into slices, and then into fine julienne. Transfer to a large bowl. Core the apples, cut them into similar sized strips, and add to the bowl, together with the raisins and capers.

4. Add the (No-Egg) Mayonnaise to the celery root and apple salad and stir in the chopped parsley. Serve alongside the veggie skewers.

Calories: 760, Fat: 58g (Sat: 7 g),

Cholesterol: 0mg, Sodium: 410mg, Carb: 63g, Fiber: 11g, Sugar: 32g, Protein: 8g