Recipe: Green Bean Piccalilli

Had to google how to spell piccalilli, haha, i'm such a dunce. I'm not actually a huge fan of piccalilli, i think maybe it's the gloopy texture and the cauliflower in it- don't like the taste of picked cauliflowwer, just doesn't seem right. However, this green bean piccalilli i've made here with my glut of green beans is very addictive- could polish off a jar of this with a big chunk of cheddar and crusty wholemeal bread in no time. It has a slightly runnier texture compared to most piccalillis, but that's just how i prefer it. If you want it thicker, cooking it for a further 5 minutes at the last stage will probably do the trick.

Green Bean Piccalilli (makes about 1.6kg)

450g finely diced white onions
360ml cider vinegar
80ml white wine vinegar

750g diced green/French beans

10g celery salt
10g turmeric
10g mustard seeds
30g flour
40g English mustard powder
200ml red wine vinegar

500g sugar

1. In a large saucepan, bring the white onions and vinegars to the boil, and then simmer on a low heat, covered, for 20 minutes.
2. In another pan, fill with water and boil the green beans for 10 minutes, drain, then set aside.
3. In a mixing bowl, mix together all the spices/ flours, and stir in the red wine vinegar, stirring until this mixture has no lumps.
4. Add this spice mixture to the onions, increase the heat to high, and stir continuously for 5 minutes. Add the blanched green beans and sugar, and cook for a further 20 minutes on a medium/high heat, stirring often.
5. Allow to settle for 10 minutes, then pot.

Recipe: Lebanese Green Beans

This is a recipe that my parents got from one of their Lebanese friends in the 80s called Sam. I must say that, cause we have always followed his recipes to the letter and time after time they turn out great. My parents got to know Sam because he was the owner/head chef/ manager of this little lebanese restaurant that they soon became regulars of. Apparently i met him as well but it was when i was very very little, i can't really remember. This recipe is very similar to green beans cooked in a Greek style as well, but you often find that some Lebanese, Turkish and Greek dishes can be very similar to eachother. I suppose the only difference is that this dish is traditionally served cold- but it is of course lovely hot too.



Lebanese Green Beans (serves 4 as a side dish)



1 small white onion, finely diced

3 garlic cloves, crushed

2 tbsp extra virgin olive oil (plus extra for garnish)

1 tbsp tomato puree

250g fresh ripe tomatoes, diced

120ml water

500g green beans, trimmed and halved

½ tsp salt

½ tsp sugar

2 tbsp chopped fresh parsley (plus extra for garnish)



1. Fry the onion and garlic in the olive oil for 5 minutes, stirring often. Add the tomato puree, stir in a little, then add the tomatoes and water and cook covered for a further 10 minutes.

2. Add the green beans, salt, sugar and fresh parsley, and cook covered on a medium heat, stirring occasionally, for 20 minutes.

3. Season to taste, garnish with some extra finely chopped parsley, and a drizzle of olive oil. Now either serve straight away, or allow to cool and refridgerate for an hour.

Recipe: Massaman Quorn + Vegetable Curry

Hello guys, sorry I havent updated in a while, but i've had a few things on my mind. I won't go into it, but i've had a rather traumatic week, and my life's suddenly been flipped upside down again. Ah well, i'm a tough girl, i've just got to soldier on with it all, like i've done with all my problems in the past.



Anyway, this is a nice thai style curry I made about a week ago, with my first harvest of french beans! Very proud of what i have grown this year, the courgettes are doing very well (like normal!) and the french beans, despite being my first attempt at growing them, have blossomed! Mum really liked this recipe- it's a bit of a mish mash of ingredients but together the flavours and textures work really well. I have used Sainsburys massaman paste, but you are welcome to try any other brand.



Massaman Quorn and Vegetable curry (serves 3-4)



2 tbsp olive oil

1 red onion, diced

2 cloves garlic, crushed or finely chopped

Large Handful fresh coriander, roughly chopped (plus extra for garnish)

140g pack of Quorn Roast Style sliced chicken fillets

100g Sainsbury’s Taste the Difference Massaman Curry Paste

75g split peas

1 tin coconut milk

400ml vegetable stock

2 peppers, diced

150g French beans, chopped

100g chopped true spinach, or baby spinach

1 tsp sugar

100ml semi skim milk

Salt and pepper to taste



1. Fry the red onions, garlic, and coriander in the olive oil for 5 minutes, covered, until softened. Add the Quorn pieces and curry paste, and cook for a couple more minutes.

2. Add the split peas, coconut milk, vegetable stock and cook on a medium/high heat, covered, for 15 minutes, stirring occasionally.

3. Add the peppers and French beans and cook covered for a further 10 minutes, stirring occasionally. Add the spinach, milk and sugar and cook for 5 minutes, stirring often. Season to taste, garnish with fresh coriander and serve!