Roasted vegetables with a garlic butter bean mash

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Mashed potato, a recipe that appered no later than 1747 by Hannah Glasse in The Art of Cookery shows that it has been around for a very long time. We all have our ways and different versions of mash so I thought I would share mine with you all. I’ve added butter beans to make it even more satisfying and it goes really well with the potato that my husband didn’t even realise there were beans in it. The roasted garlic takes it to another level with the aroma and flavour to go with it! Whilst the tasty med veg takes on the chilli and each others juices are absorbed into one another during roasting. Stunning on its own but even better with the mash!

INGREDIENTS

1 medium aubergine diced into 2 cm chunks
1 large onion
8 garlic cloves in skin
1 large courgette sliced
1 yellow bell pepper diced in chunks
250g cherry/mini plum tomatoes
Olive oil
Salt to taste
1/4 dried red chilli seeds

For the mash
6 large white potatoes peeled and sliced into chunks
1 tin of butter beans
2 cloves of the roast garlic peeled
splash of milk
1 tbsp butter
Salt to taste

METHOD

1. Throw in all the veg including garlic into a baking tray. Drizzle the olive oil, add chilli seeds and salt and roast in the oven at 180ºc/350ºf/gas mark 4 for around 20~30 minutes until all vegetables are tender

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2. In a large saucepan boil the sliced potatoes til tender, drain and add 2 roast garlic cloves from the roast veg tray, the butter beans, milk, butter and salt to taste and mash until smooth

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3. Serve the roasted vegetables with the garlic bean butter mash. If your feeling naughty you could have a little more butter on top of your mash! You can clearly see I was from the picture below lol!

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Vegan Baby spinach theplas

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Thepla is a very popular gujarati shallow pan fried bread. The main version is made with fenugreek leaves but here I decided to use baby spinach instead. I haven’t made these theplas very spicy as they were made with both my young sons in mind. This way they get the bread element but most importantly the spinach and all the goodness that goes with it. It is an ideal bread to make and take out when going out for a picnic or just for a quick snack. Traditionally eaten with curry also for a more satisfying meal!

INGREDIENTS

300g chapatti flour
2 tbsp plain flour
250g baby spinach
2 tbsp sunflower oil
2 cloves garlic crushed
1 tsp grated ginger
1 tsp finely chopped chilli
1 tsp salt
2 tsp ground coriander & cumin powder
1/4 tsp turmeric
1/4 tsp chilli powder
Boiling water to bind dough
Extra flour for rolling
Extra oil for pan frying

METHOD

1. Put spinach in a food processor and blitz to small pieces, add all other ingredients apart from the water and whizz again

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2. Slowly pour in a little water at a time until the flour mix turns into a soft dough. If too soft then please add some extra chapatti flour. Knead for 5 minutes

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3. Meanwhile heat a non stick frying pan on a slow to medium heat. Take a tablespoon amount of dough and form into a ball, flatten and on a clean floured surface roll into a round of approximately 10cm. You will have to flour the chapati as you roll to avoid sticking

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4. To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula. Spread a little oil on this side and wait again for a minute or so and turn over again. Once more spread a little oil on this side too inorder to aid the cooking process. When both sides of the chapati is cooked brown spots will appear. Take out of the pan and set aside on a plate. Repeat for the rest of the dough

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