CREAMY & CHEESY BUTTERNUT SQUASH & BUTTERBEAN GRATIN

My entire Instagram explore page is basically salmon and butter bean recipes because really that is all I have been eating of late!

In fact like most millennials I am OBSESSED with the humble butter bean,

Somehow butter beans feel luxurious and comforting whilst also being pretty good for you and are a very tasty and filling component for any vegetarian main.

Here they work wonders once again as part of this delicious gratin where a butter bean, cream, sage and red onion sauce is sandwiched between layers of sliced butternut squash and gruyere..the perfect supper whilst we wait for spring to arrive!

SERVES 2-3

INGREDIENTS

• Small knob of butter
• 1 tbsp olive oil
• 2 red onions, halved and thinly sliced
• 2 garlic cloves, crushed
• 8 sage leaves, finely chopped
• 800g butter beans, drained
• 300ml pot double cream
• 200ml milk
• 2 tbsp wholegrain mustard
• 1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
• 100g grated gruyere
• 50g grated cheddar

METHOD

• Heat the butter and oil in a large frying pan. 
• Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10 mins until soft.
• Add the garlic and sage and cook for a minute.
• Tip in the drained butterbeans, the mustard, milk and the cream. 
• Season well with salt and pepper.
• Heat the oven to 180 degrees. 
• In a large oven dish, spread a layer of squash, followed by half of the butterbean mix and a handful of the grated cheese.
• Repeat with a second layer of squash, butterbeans and cheese. 
• Top it off with a final layer of squash and sprinkle over the rest of the cheese.
• Place into the oven for 40 minutes by which point the cheese will be melted and golden and the squash will be tender. 
• Allow to rest for 5 mins before serving.

THE BEST EVER PRAWN SANDWICH

Once a week I treat myself to Marks & Spencers 'Best Ever Prawn Sandwich' and honestly it never fails to deliver, call me basic but it is one of my favourite food moments every time!

The sandwich's greatness however did not stop me from attempting my own pimped up version at home and BOY was my creation good!!!!

Using Japanese kewpie mayo, luscious brioche bread and fresh herbs really elevates this sandwich into a dish worthy of a dinner, served with side of crips of course, and I can't wait to make this again!

Makes 1 sandwich (with some leftover prawn mix) and requires a little free styling when putting together!

INGREDIENTS

• 2  THICK SLICES OF BRIOCHE BREAD (I USED THE GAILS' ONE AND IT'S ALL KINDS OF GREAT
• 250G LARGE KING PRAWNS
• KEW PIE MAYO
• CREME FRAICE
• FINELY CHOPPED CORNICHORNS 
• FINELY CHOPPED CAPERS
• FINELY CHOPPED FRESH DILL
• A SPLASH OF DIJON MUSTARD
• 1 FINELY CHOPPED SHALLOT
• SALT & PEPPER TO TASTE
• ICEBERG LETTUCE, SHREDDED
• TO SERVE: YOUR FAVOURITE CRISPS

METHOD

• Butter your Brioche slices
• Mix the prawns with the mayo, creme fraiche and all other ingredients.
• Season to taste.
• Spread generously on one of the brioche slices.
• Add the iceberg lettuce to the other slice, combine AND ENOY!

SUPER SPEEDY VEGAN THAI RED CURRY NOODLE SOUP

Thai red curry paste is one of my favourite Asian staples to cook with and I have used it as part of numerous recipes featured on the blog.

Still, I am always on the search of perfecting my Thai red curry broth and this vegan friendly, super speedy Thai Red curry noodle soup with Tofu, green veg and chopped peanuts may just be my new favourite and is ready to serve in less than 30 mins.

All the good stuff in a bowl and the perfect supper for a rainy day.

SERVES 2 

INGREDIENTS

• 3 Garlic Cloves
• 15g Fresh Ginger
• ¾ Shallot
• 200g deep fried tofu (available in Asian supermarkets)
• 1 tsp Soy Sauce
• 150 g Tenderstem Broccoli
• 150g mangetout
• 3 tbsp Thai Red Curry Paste
•  600ml Water
• 1 tbsp agave
• 1 tbsp Sambal Oelek (available in Asian supermarkets)
• 1 tbsp smooth peanut butter
• 1 vegetable stock cube
• 1 vegan fish sauce
• 300g rice noodles
• 1 lime
• 1 can coconut milk

METHOD

• Add a splash of vegetable oil to a hot frying pan. 
• Add the diced shallot for 5 mins until softened. 
• Add the minced garlic and ginger and cook, stirring often, for 3 mins until fragrant but not browned. 
• Add the curry paste and cook for 2-3 mins, stirring often.
• Add the water, sambal oelek, remaining soy sauce, stock cube, agave, peanut butter, vegan fish sauce and coconut milk to the pan, then simmer gently for 5 min.
• Add the broccoli and mangetout and cook for 5 mins, then add the noodles and cook for 1 min, or until softened. 
• Add your fried tofu to warm through.
• Divide between four bowls and serve topped with the chopped peanuts, coriander and plenty of lime zest and juice.
• ENJOY!