Posts tagged beans

Mediterranean Roasted Potato Salad


ith a holiday on the horizon it was time to use up the rest of the ingredients littering my fridge…I love this challenge.

Thats where the excellent ingredients that Odysea Greek produce come in handy – and ironically it was Greece where I would be destined for! Odysea sent me a glorious box of their devious samples last year and from this I have savoured some store cupboard gems, waiting patiently in the back of my cupboard until called upon and ready to pack a punch when called to the spotlight.

This salad was a mixture of fridge leftovers combined with a few cheeky purchases and of course, some glorious Greek flare. I used Odysea’s ‘Sun Dried Tomato Meze’ – a mixture of tomatoes, capers, and olives chopped roughly and combined in a gloriously flavoured oil. Similarily you can use the former ingredients alone and combine in your own combination but since Odysea did it so well, I figured I’d use their convenience pre-holiday….


his makes one large chunky roasted salad but feel free to sub in other ingredients to your taste. Serves around 2-3 as a side dish. I served mine with a lovely fillet of grilled sea bass, but some steamed or roasted cod with lemon and parsley would also be delicious.

Ingredients (Serves 2-3)

  • 2 large potatoes, chopped
  • 1 x packet green beans
  • 3 spring onions, chopped
  • Bunch flat leaf parsley, chopped
  • 1 lemon, zest and juice
  • 6 x large sun dried tomatoes (chopped), 1 handful olives (chopped), 1 tbsp capers OR 4 tbsp ‘Odysea Sun-Dried Tomato Meze
  • 10 slices thin chorizo OR 1/2 ring chorizo sausage, sliced
  • 2 handfuls rocket leaves
  • Olive oil
  1. Preheat the oven to 220°C.
  2. Start by par boiling your potatoes for about 10 minutes until just tender. Drain, shake in a pan to rough the edges and then tip into a roasting tray. Season and drizzle over a generous coating of olive/sunflower oil. Roast in the oven for about 30 minutes until golden and crispy.
  3. Meanwhile while they roast, par-boil the green beans for a few minutes. Drain and cool them under cold water.
  4. Chop the spring onions, parsley and combine in a large mixing bowl with the  cooled beans, lemon zest, sun dried tomato mixture and season.
  5. Pan fry the chorizo in a dry frying pan until crispy.
  6. Once the potatoes are ready, remove from the oven. Top into the salad bowl with the beans and herbs. Add the chorizo.
  7. Finely, just before serving, add the rocket leaves and squeeze over the juice of half the lemon.
  8. Serve!


Slow Roasted Shredded Pork Cassoulet



So last year I entered a competition. I’m not going to lie, I did it because the prize money was £20,000 and all that was required was a classic British recipe. I thought, well hey, I can cook, I’m British, why not…..So that summer I was chosen to take part and went for some filming. Loyd Grosman was my judge. He tasted and commented on my dish while I sat apprehensively perched on the edge of my stool gazing intensely into his face like an interrogator. However, he handed me a shiny red rosette and I went on my way through….However, I’m afraid it stopped there. But BOY is it YUMMY!!!!!!!!!!!!!!!! This recipe also appears in a cook book to accompany the TV series but for all you folk who don’t want to buy it- tut tut….here it is. Unfortunately they didn’t show my interview on the episode. I think I was too normal for Wednesday night entertainment…….

Serves 6

  • 1kg pork shoulder, skin removed and reserved for cracking
  • 1 red onion, chopped
  • 200g smoked bacon lardons/pancetta
  • 1 garlic clove, sliced
  • 1 bay leaf
  • 175ml red wine
  • Handful dried wild mushrooms, soaked in 200ml boiling water (reserved)
  • A few large rosemary sprigs, leaves chopped finely
  • 7-8 large sage leaves, chopped finely
  • Handful of thyme, chopped finely
  • 400g tinned tomatoes
  • 400g haricot beans (2 tins)
  • Extra chooped herbs to garnish
  1. Preheat the oven to 180°C
  2. Heat a splash of oil in a heavy based casserole dish and brown the pork all over. Transfer to a plate and set aside
  3. Add the onion and bacon and fry for about 5 minutes until the onion is soft and the bacon is crispy. Add the garlic and bay leaf and cook for a few minutes.
  4. Increase the heat and pour in the red wine to de-glaze the pan and simmer for a few minutes
  5. Drain the soaked mushrooms, reserving the liquid, and chop them roughly. Add to the casserole dish with a generous handful of the chopped herbs and cook for a few minutes.
  6. Add the tomatoes and season.
  7. Add the pork and top up the liquid using the reserved mushroom stock until it comes about ¾ the way up the sides.
  8. Bring to the boil then place in the oven with a lid for 2 ½ hours
  9. After this time, remove from the oven and add the drained beans. (If there is only a small amount of liquid in the tins, add this too as it will help thicken). Return to the oven without the lid and cook for about 30 minutes more to brown the meat and thicken the sauce.
  10. Remove from the oven when ready and use forks to shred the pork among the cassoulet. If it needs thickening, reduce on the hob or add more mushroom stock if too thick.
  11. Garnish with lots of freshly chopped sage and rosemary and a heart attack inducing shard of cracking!

All that’s left to do is sit down and enjoy with a leggy red wine and (hopefully) wonder why it wasn’t worthy of £20,000!

WINE: For a delicious and affordable treat, try a classic red Bordeaux. And what would be better than a glass of Château Grand Village, 2011 Bordeaux Supérieur. Being the second vineyard of the infamous Chateau Lafleur it a more economically friendly and delightful alternative if you haven’t got the budget for the real deal. Available at Armit Wines.

Jess - Grand Village





Best recipe in the book….certainly beats whats on page 157………..(bet you want to know what that is now….)