Beans, beans, the magical fruit…

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Baked beans are a British institution. They’re served on toast, on baked (or to give them their proper English name: jacket) potatoes and, of course, they are a vital part of the one meal no Brit can live without: the full English breakfast. By why should they be bland and full of preservatives? Why shouldn’t they be coated in a thick, rich sauce full of spice and smoke? I think they should.

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Meatless Monday: Minted New Potatoes and Broad Beans with Halloumi

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This Meatless Monday post is an amalgamation of the minted potatoes and fava beans from the first Piacere Farmer’s Market Challenge and a recipe from one of my newer Olive magazines. It’s so simple − it only has four ingredients and takes less than half an hour to make − but surprisingly satisfying and tasty.

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