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Green bean salad with mustardy dressing

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Green bean salad with mustardy dressing

Green beans taste delicious simply steamed, but they taste even better charred on a griddle pan and mixed with a mustardy dressing!
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Total Time 15 mins
Servings 4

Ingredients
  

  • 400 g fine green beans trimmed
  • 2 tbsp olive oil
  • 1 echalion shallot finely chopped
  • 2 tsp Dijon mustard
  • 1 1/2 tbsp white wine vinegar
  • a pinch caster sugar
  • to serve mint, parsley or dill

Instructions
 

  • Heat a frying or griddle pan over a very high heat. Toss the green beans with 1 tbsp of the olive oil and season generously. Tip into the pan and cook for 4-5 minutes, turning every now and again, until blistered and cooked through.
  • Meanwhile, whisk together the remaining tbsp of oil, shallot, mustard, vinegar, sugar and 1 tbsp of water with some seasoning.
  • Tip the charred beans onto a serving platter and drizzle over the mustardy dressing. Scatter over the herbs.

Gordon Ramsay’s Vegetable Pilau Rice

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This is the celeb chef’s version of the classic Indian takeaway favourite, vegetable pilau rice, from the Channel 4 series, Gordon’s Great Escape

Gordon Ramsay's Vegetable Pilau Rice

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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 4

Ingredients
  

  • 400 g basmati rice
  • 1 tbsp vegetable oil
  • 2 tbsp ghee or melted unsalted butter ghee is not suitable for vegetarians
  • 1 cinnamon stick
  • 6 cloves
  • 4 cardamom pods lightly crushed
  • 2 bay leaves
  • 2 star anise
  • 2 onions peeled and finely sliced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • Sea salt
  • 50 g mushrooms cleaned and roughly chopped
  • 75 g green beans
  • 150 g cauliflower cut into florets
  • 1 large carrot peeled and finely chopped
  • 100 g peas thawed if frozen
  • 850 ml water
  • 30 g raisins
  • 30 g toasted pistachio nuts

Instructions
 

  • Wash the rice in several changes of cold water, then leave to soak in fresh cold water for at least 30 mins. Drain well and set aside.
  • Heat the oil and 1tbsp of ghee or butter in a wide, heavy-based pan and add the cinnamon, cloves, cardamom, bay leaves and star anise.
  • Fry for a minute until they begin to crackle and smell fragrant.
  • Add the onions and fry for another 6-8 mins, stirring frequently until soft and golden brown. Stir in the turmeric, cumin, coriander and chilli powder and fry the ground spices for another minute.
  • Add the remaining ghee or butter, a pinch of salt and all the vegetables to the pan. Sautee for 3-4 mins then tip in the drained rice and stir well.
  • Toast the rice over a high heat for a minute then pour in the water and add the raisins. Bring to a simmer, then cover and cook for about 10 mins until the rice looks dry and the water has been absorbed.
  • Turn off the heat and, without removing the lid, leave to steam for another 5 mins. Uncover and fork through the rice and vegetables. Sprinkle with the toasted pistachios and serve.
  • This recipe is taken from Gordon Ramsay's Great Escape, published by Harper Collins, priced £25, available from Amazon
  • Gordon's Great Escape series starts Monday 18th - 20th January 2010, on Channel 4 at 9pm

Notes

In India, the fragrant rice for a pilau is usually cooked separately from the other ingredients and everything is mixed together at the end, similar to the way in which a biryani is made.

Green Beans With Walnut Pesto

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Green Beans With Walnut Pesto

Green Beans With Walnut Pesto

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 1 1/2 pounds green beans trimmed
  • 1 cup walnuts
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

Instructions
 

  • In a large pot of lightly salted boiling water, cook the beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking.
  • Meanwhile, toast the walnuts in a skillet over medium heat until lightly golden, 6 to 7 minutes, stirring occasionally. Reserve half the walnuts and crush the remainder in a resealable plastic bag with a meat pounder or rolling pin.
  • In a large bowl, whisk together the oil, lemon juice, salt, and a few grinds of pepper. Add the crushed walnuts, whole walnuts, and beans and toss to coat well. Serve cold or at room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.)

Skinny Spanish Fish Stew

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Flavour-packed skinny Spanish fish stew can be ready in just 30 mins. Made with cod, king prawns and a rich tomato sauce, this mouth-watering dish serves 1 and works out at only 236 calories per serving – perfect if you’re counting calories or trying to be good. This stew is served with a homemade cauliflower couscous, which is light and easy to make.

Skinny Spanish Fish Stew

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 1

Ingredients
  

  • spray oil
  • 100 g fennel sliced, fronds reserved
  • 1 tsp sweet or hot smoked paprika
  • 125 g tomato passata
  • 125 ml vegetable stock
  • 100 g cod
  • 75 g fresh king prawns
  • zest and juice of 1 lemon
  • 40 g green beans
  • 80 g cauliflower florets
  • 1 tbsp chopped fresh parsley

Instructions
 

  • Put a squirt of spray oil and the fennel into a medium pan on a low-medium heat and gently cook until tender.
  • Add the paprika, tomato passata and vegetable stock. Cook over a high heat for 5 mins, until thickened.
  • Add the cod and fresh king prawns, stir well to coat in the sauce and cook for a further 5 mins, until both are just cooked through. Season to taste and add lemon zest and juice.
  • Meanwhile, cook the green beans in boiling water for 3-4 mins, until just tender. Whizz the cauliflower in a food processor.
  • Toss the cauli ‘couscous’ with a squeeze of lemon juice and serve with the fish stew and beans, scattered with fresh parsley.

Notes

If you've got leftovers, store in an airtight container in the fridge for up to 1 day. Re-heat thoroughly before serving.