Today I am going to share a few recipes from Anna Jones’s ” A modern way to eat” published in 2014. My husband is a vegetarian and these are the sort of inspired meals we now enjoy day to day. More recipes from Anna can be found on The Guardian website.
Ingredients
- black olive tapenade
- 1 leek washed, trimmed and roughly sliced
- 1 plump clove garlic peeled and finely chopped
- 1 red chilli deseeded and finely chopped
- 2 cm cube fresh ginger peeled and roughly chopped
- sea salt and freshly ground black pepper
- 1 400g tin chopped tomatoes
- 4 tbsps coconut milk
- 1 400g jar haricot beans, drained or use tinned
- 500 g ripe cherry or vine tomatoes, halved
- 1 bunch fresh basil
- 4 slices sourdough bread
Servings:
Instructions
- Preheat the oven to 200 C, Fan 189 Gas 6.
- Heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in the leeks, garlic, chilli, ginger , a pinch of salt and some pepper. Reduce the heat and cook for 10 minutes until the leeks are soft and sweet.
- Add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning adding more salt and pepper if needed.
- Scatter over the fresh tomatoes followed by the basil, then tear the slices of bread into chunks and push them into the gaps between the tomatoes.
- Drizzle with more olive oil and bake in the oven for 30 minutes , until the tomatoes have shrunk and sweetened and the bread is crisp and golden.
- Allow to sit for a few minutes before serving with a green salad.
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