spinach Archives

Risotto recipes

Baked spinach risotto

35 minutes

Chermoula coconut pulses with baby tomatoes

Serves 4

Difficulty Easy

Ingredients

2 T chermoula paste
1 T olive oil
200 g black beans, canned
200 g chickpeas,canned
200 g borlotti beans, canned
1 x 400 ml can coconut milk
1 small bunch Mediterranean vine tomatoes
Baby spinach
2 T chopped mint
1 cup plain yoghurt

Method

To a saucepan over a medium heat, add chermoula paste and olive oil. Gently fry until fragrant, then add canned black beans, canned chickpeas and canned borlotti beans.

Stir in can coconut milk and leave to simmer for 15 minutes. Ladle the spiced beans into bowls and serve with charred baby Mediterranean vine tomatoes and wilted baby spinach.

Stir chopped mint into plain yoghurt and drizzle over the pulses. Serve with crusty bread or couscous.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Pasta with duck and duck crackling

Chicken breasts in coconut and-wasabi cream

Spinach and cream cheese wontons

Baby pea and lemon couscous salad

Mini steaks with soft-poached egg on anchovy spinach

Soft-poached egg with creamed-feta and-olive toasts

Goat’s cheese and spinach bake

Baked spinach risotto

Moroccan lemon chicken on spinach

Coconut prawn curry with squashed tomato salsa

Gorgonzola and baby spinach omelette

Chermoula coconut pulses with baby tomatoes

Chermoula coconut pulses with baby tomatoes

Ingredients

Method