#59 - Another Bean Edition (Bolognese Bean Bake + Radicchio, Creme Fraiche and Crispy Bean Salad)
Hello all!
Sticking with my January mantra of food still being indulgent and comforting, but adding lots of veg in there for nourishment, I bring you my January bean edition. You’ve got a radicchio, creme fraiche and crispy bean salad (HEAVEN), as well as a really soothing bolognese bean bake.
Just a reminder as well that you can all get 20% off Bold Bean Co beans with the code FEEDER20.
Enjoy,
Sophie x
This week also brings with it the beginning of my January Self-Care Giveaways series. Every week for the rest of the month, I’m going to give you the chance to win some self-care goodies from some of my favourite independent brands to help make (let’s face it) the worst month of the year more manageable.
First up, we have a gorgeous prize from Piglet in Bed, who are offering the chance for one of you to win a Gingham Pyjama Shorts Set (RRP £125). I’ve long been a fan of Piglet in Bed for table linens, bed sheets and towels, and these pyjamas would be an excellent thing to get cosy in on the sofa this winter.
In order to entire the competition, all you have to do is:
Become a paid subscriber to Feeder (if you already are, then you are covered!)
Follow Piglet in Bed on Instagram.
Subscribe to their newsletter database (a pop-up should appear when you go onto the website).
Each week, I’ll also be giving away one signed copy of my book Tucking In to paid subscribers. For this week’s draw, you have until 11am on 14th January to enter, when a winner will be randomly selected. This competition is for UK residents only.
The Recipes
Radicchio, Creme Fraiche and Crispy Bean Salad
Crisping up beans like this is one of my FAVOURITE ways to eat them. It adds crunch similar to a crouton, but with extra fibre in there too. They make great snacks, but also bulk to salads.
Radicchio feels like a very grown up salad leaf. It is punchy and bitter, but pairs really well with a citrussy, fatty tangy dressing rich with creme fraiche.
Serves 2
400g tinned butter beans
2 sprigs of rosemary
50g creme fraiche
1 tbsp wholegrain mustard
1 lemon
20g parmesan
Handful of chives
1 radicchio
Salt, pepper and olive oil
Heat your oven to 200°C fan.
Drain your butter beans, and pat them dry with kitchen towel. Pour them onto a baking tray, then wet your rosemary sprigs and pull the leaves off onto the tray. Add 2 tbsp olive oil and a good sprinkle of salt, then give them a mix. Bake for 30 minutes, stirring occasionally so that they cook evenly.
Add your creme fraiche to a mixing bowl along with your wholegrain mustard, 1/2 lemon, and 2 tbsp olive oil. Grate in your parmesan, finely chop your chives and add most of them, then give it a mix, and season it to taste with salt and pepper.
Cut the leaves off your radicchio, and tear any really chunky ones in half. Add these to the bowl along with your beans, and give it all a really good toss with your hands, working the dressing into the leaves.
Plate up the salad, and sprinkle over the extra chives. Serve it up.
Bolognese Bean Bake
You know how I love a lasagne? And also beans? Well, smash them together and this is what you get.
My mum has always made bolognese this way, and it is my favourite bolognese in the world. She whizzes up the soffrito in the food processor for speed, and also adds an untraditional red pepper for sweetness and extra veg bulk (no doubt both as a result of being a busy mum of 5, but it makes for a really lovely end result).
The bolognese itself tastes even better a day or two later, and also freezes really well for up to 3 months.
Serves 6