broad beans with pancetta and tuna

A bag of broad beans arrived in the veg box on Friday; we like ‘em, but you don’t get many once you’ve removed them from the huge furry pods.

I simmered them for about ten minutes, then drained, blanched, and put in a big bowl.  I fried off a pack of pancetta cubes and put them to drain on some kitchen roll, then fried some cold potatoes from the fridge in the fat, and drained them similarly.  Then they went into the bowl with a tin of tuna and a dressing made from the juice of half a lemon (that was in the fridge in clingfilm), a little walnut oil, and a generous teaspoon of dijon mustard.

Lovely summer food.

Powered by Bookmarkify™

chickpeas and tuna for lunch

Into a bowl went:

1 can chickpeas
1 can tuna in sunflower oil
1 chopped sweet red pepper
3 chopped spring onions
6 or so chopped radishes
some cress
lime juice, mayonnaise, tamari

Mixed it all up, decanted into two bowls, ate with a wheat tortilla - made  a lovely change.

Powered by Bookmarkify™

a lunchtime salad

using up: the last of a cabbage, two expired wheaten wraps, the remains of a bunch of coriander

We work at home, and for lunch at this time of year we generally have soup, bread or crackers, and cheese or meat, or something similar.  But it can get very boring, and we’d finished this week’s soup early, so yesterday we had a bit of a change.

I shredded about a quarter of a green cabbage and two carrots in the Magimix. Added some grated fresh ginger, mayonnaise, soy sauce, bit of lime juice, chopped coriander.  I was going to put in the feta that needed eating, but it seemed a step too far.  Pete roasted some seeds - pumpkin, sesame and sunflower, and added some tamari and they got lobbed in.

The last two wheat wraps were put under a hot grill.  Worked really well, the whole thing.

Powered by Bookmarkify™

warm salad of broad beans, tuna, bacon and potato

Apologies for the quality of the photo - not sure what happened there!

Using up: broad beans, (old) new potatoes. bacon

This one really was off the top of my head - Pete wasn’t sure about the tuna and bacon together, but he is now :)

I cooked maybe 750g of new potatoes that were looking a bit weary, and steamed some fresh broad beans over them for about 6 minutes.  While that was going on, I fried 3 thin rashers of bacon, chopped into strips, then drained it on kitchen paper; I kept the olive oil I cooked the bacon in.

Chopped up some herbs from the garden (Pete got them, I think there were chives, fennel, flat leaf parsley, rosemary and savory), and a green onion.  Opened a can of tuna in sunflower oil - tuna and bacon go really well together.

Combined all that in a bowl, and made a dressing from the baconified olive oil (plus a bit more), a teaspoon of grain mustard, and some white wine vinegar. Added the potatoes and beans, stirred it all together, ate from bowls.  It was very very nice.

Oh - we didn’t eat all those spuds, for that would be piggy indeed.  About half of them are in a bowl in the fridge, and they are going to be eaten tonight, fried up, to accompany some venison sossidges which came out of the freezer this morning.  YUM.  We like sossidge.

Powered by Bookmarkify™

lunchtime salad

Powered by Bookmarkify™