For this fricasée, a selection of colourful vegetables is lightly cooked in a tarragon-flavoured stock, which is finished with crème fraîche to make a wonderful, creamy coating sauce. Serve with wholegrain or seeded bread, for a delicious, satisfying meal.
I've been making this for my family for over 30 years. Its been changed over the years and has evolved. This is a really tasty and filling dish that is cheap to make and the whole family will enjoy. Do try to include the ground cumin, it adds a depth of flavour that is subtle but brings out the taste of the other ingredients. This dish is great served with dumplings and it tastes great left until the next day and warmed through. Try substituting swede for the potatoes.
This Jamaican rice and peas one pot dish is a great side dish to a larger Caribbean meal. In Jamaica the beans used for this dish are called 'peas' hence the title. Serve with meat, fish or just by itself.
Traditional Jamaican rice and peas (well kidney beans).
This is a one pot dish my mum used to make regularly for us when we were kids and we loved it. She added lots of fresh tomatoes and vegetables like courgette and aubergine to the mince, then cooked the rice in the mince mixture. So good!
Perfect mid-week meal with minimal fuss (and washing up). Just throw everything into one pot then enjoy in warm bowls with grated cheese on top.
This is a dish from the Eastern seaboard of America, where the pork and beans are traditionally simmered slowly in an earthenware casserole. It is the kind of dish that you can prepare ahead and leave to bubble away while you tend to other things. Baked jacket potatoes and crusty bread are perfect for soaking up the delicious sauce.
Meaty sausages are simple to cook, succulent and juicy, and when combined with diced vegetables and tender Puy lentils they make a hearty meal with a healthy balance of nutrients.
Try this quick idea for an easy, nutritious, bean-based meal that the whole family will love.
Diced pork, courgettes, peppers, sweet potato, onions and button mushrooms delicately cooked in the slow cooker and served with crusty bread on the side to mop up the delicious juices. Perfect for making ahead and eating alfresco on warm nights or equally comforting in colder weather.