Summer Recipes

Marmite & Parmesan Beans on Toast

Beans on Toast… but fancy.

Beans on Toast is a staple comfort food for every family, but this recipe takes a classic to the next level. (Serves 2).

Ingredients:

1 can butter beans

400g passata

1 heaped tablespoon marmite

Pinch of garam masala

Grated parmesan

5 diced shallots

3 cloves garlic

3 chopped sundried tomatoes

1 red chilli

1 bunch basil

Sliced sourdough

Butter

Olive oil

Method:

1. Soften diced shallots in olive oil then add minced garlic and chilli and cook for a little while.
2. Add sundried tomatoes and mix until paste-like, then add basil.
3. Add passata, marmite and garam masala, then simmer.
4. Add the butter beans and heat through.
5. Get your favourite sourdough bloomer and fry it in a mix of butter and olive oil.
6. Top the toast with the beans and finish with grated parmesan.

Nduja Gnocchi

Speedy midweek win!

A spicy twist on an Italian staple, this Nduja Gnocchi is sure to liven up your midweek meals. (Serves 2).

Ingredients:

1 bowl spinach

500g gnocchi

2 cloves garlic

Chopped basil

400g cherry vine tomatoes

1 teaspoon ‘nduja

¼ lime

1 tablespoon cream

Handful of grated mozzarella

40g grated parmesan

 Method:

1. Prep your ingredients.
2. Cook the spinach in a pan before blanching in cold water.
3. Cook the gnocchi in boiling water, then leave to cool.
4. Add the spinach and basil to a frying pan and heat them up.
5. Add the ‘nduja, tomatoes and garlic, then add cream, lime and mozzarella.
6. Season with salt and pepper, before adding the gnocchi.
7. Plate up and serve with parmesan.

Cherry Harissa Lamb Chops with Pea Tahini

Restaurant-worthy flavours at your fingertips.

This dish may look complex, but it involves minimal prep time, so you can get back to the important stuff. (Serves 2).

Ingredients:

4 lamb chops

½ jar Belazu cherry harissa marinade

1 tablespoon tahini

50ml water

Zest of 2 lemons

Juice of 1 lemon

500g frozen peas, defrosted

1 teaspoon za’atar

Chopped mint leaves

1 tablespoon olive oil

2 chopped spring onions

40g chopped parsley

 Method:

1. Mix the tahini with water.
2. Add this tahini mix, lemon zest and juice, peas, parsley, mint, za’atar, oil, salt and pepper to a blender, then blitz.
3. Marinade the lamb chops with cherry harissa for at least an hour, ideally overnight.
4. Cook the lamb chops. We did them in the oven – 20 minutes covered, 10 minutes uncovered – but feel free to whip out the BBQ if the weather allows!
5. Plate it up and enjoy.

For more of Beth’s delicious recipes, head to the Lifestyle section of the My Simple Life app or check out our Simple Kitchen podcast episode.