Chicken with Beans and Fennel (2)

The beans will work well with any grilled meat or poultry.

Courgette, Pea and Pesto Soup (2-4)

Greek Giant Beans (4-8)

This recipe for Greek Giant Beans from Rosemary Barrons ” Flavours of Greece”. The dried butter beans can be replaced by two 14 oz tins of butter beans, drained and rinsed, if you are short of time.

Kidneys with Sherry (2)

A recipe for kidneys from ” The Flavours of Andalucia” by Elizabeth Luard 1991. The book is a lovely introduction to the cooking of Andalucia. Its now out of print, although several second hand copies appear to be available online through Amazon second hand outlets.

Potato and Harissa Salad (4)

A spicy potato salad from Morocco. Harissa is now readily available in most major supermarkets in the UK.

Curried Parsnip Soup (8)

Jane Grigsons recipe for Curried Parsnip Soup.

Black Bean Chilli (4)

A vegetarian chilli from the fast food restaurant Leon. I think black beans or kidney beans work best but white beans could also be used if thats all you have in the cupboard. Serve it with rice or jacket potato. You can add a number of optional extras such as soured cream, tomato salsa, guacamole and grated cheese.

Aubergine Parmigiana (4-6)

This dish from Northern Italy can be served as a vegetarian main course or as a side dish to accompany roasted meat or fish. This is Jamie Oliver’s version from “Jamie’s Italy” published in 2005. I particularly like it because the aubergine is griddled rather than fried resulting in a less greasy dish than some versions. I like to serve it with some oven chips.

Sue's Recipes and Other Stories

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