Chilli & ginger bean burger 

  
Want to give meat a miss for the night? Why not try making delicious bean burgers. They’re cheap to make and great to serve with salad, wedges or whatever really! I’ve chosen to make a warm salad made from Spring greens, beetroot, radishes and figs. I think the best way to make an exciting salad is to ditch the ice berg lettuce and use interesting leaves, lots of seasoning and good olive oil. 

Here’s my bean burger recipe:

  • 1 can butter beans
  • 1 can chickpeas
  • Bunch of chopped parsley and mint 
  • Juice of a lemon
  • 1 puréed red chilli 
  • Stub of ginger puréed
  • Salt and pepper
  • 3 spring onions chopped
  • 1 egg

Basically you mash all of the above together and then shape them into burgers. Dip them in egg and roll them in bread crumbs. Shallow fry in a pan until golden brown and pop them in a warm oven to stay hot whilst you can prepare the rest of the dinner. 

Interested in making an awesome salad? Here you go…

  • Lots of Spring greens chopped finely
  • 2 figs
  • Handful of mini beetroots
  • Bunch of chopped parsley 
  • Olive oil
  • Seasoning
  • Handful of radishes
  • Handful of Spring onions

Sauté the Spring greens lightly until dark green and then add the other ingredients once taken off the heat. Drizzle with oil and seasoning. 

Pop your burgers on top and enjoy all that fibre. NOM!!! 

Chorizo & butternut squash stew

I had a real craving for butternut chorizo stew last night. I started the stew by cooking through some chopped up chorizo to melt it’s fat to cook the onions in. I then added a tin of chopped tomatoes, some butternut squash, mushrooms, butter beans, fresh chilli and frozen peas. I squeezed a bit of honey into it as well to add some sweetness.

Stew

I scooped out all of the butternut squash seeds and dry toasted them with some salt and sprinkled over the stew for some crunch. A bit of chopped coriander and a blob of yoghurt and then it was very quickly demolished! It’s a very warming dish and perfect for winter. I like to serve it with rice but it would also go well with a crusty loaf of bread.