What did you have for dinner?

Last night I had fillet steak, mushrooms, homemade baked beans and proper triple cooked chips.
So tonight I need to think of something to have with the beans. Making the beans involves three tins of beans and 500ml of pasatta so there are always plenty of leftovers.
EDIT - I've just found some chopped cabbage and brussels in a bag in the freezer so it'll be bubble and squeak (made with streaky bacon) and the beans with poached eggs.

 

Chilli!!! " title="WantLick " />

 

Surely that is "extending" beans

I'm still voting chilli ... then ... should there *still* be leftovers ... enchiladas

 

Soz, I've just edited my post. Honestly, the duvet will like a mainsail tonight!

Recipe for the beans;

• drain three tins of beans (my fave is one each of butter beans, chickpeas and kidney beans). I prefer the Lidl or Aldi beans as they're not so soft. Preheat the oven to 180°c.
• over a low heat saute a small diced onion in some olive oil in a casserole dish. If you wish you can add some diced (cheapo) chorizo at this point.
• add a good squish of tomato puree and then the beans, dried oregano, nigella seeds, smoked paprika and the pasatta. Add a teaspoon of honey (or to taste) and if you wish some chopped chilli or flakes and mix well.
• shove it in the oven at 180°c for about half an hour or so.

 

" title="WantLick " /> Haven't had proper B&S for ages!!!!

Technical term?

A-HA!!! Now we have it; nigella seed usages

... erm ... ... ok ... ... was only being friendly

 

Extremely technical!

 

Tonight was pasta with a broad bean, pea and mint pesto plated up with pork loin medallions topped with a spicy (and very garlicky) salsa complete with coarsely chopped black olives.

 

Last night was a culinary triumph! Having a couple of the pork loin medallions left over I needed to use them up and I got inspired as I was cooking some rhubarb down. The rhubarb already had some stem ginger so I hoiked some out and put it in a smaller pan, added some more ginger, chilli and fennel seeds and cooked it down a bit more. So, pork loin topped with rhubarb sauce plated up with a raw cabbage salad.

 

Cor!!! Now that *is* inspired " title="WantLick " />

Think I could work with that idea

 

I like my rhubarb a bit tart so I just use some honey which gives a softer sweetness.

Last night I made a beetroot salsa to go with falafel pittas. Cube the beetroot, dice some toms, black olives and onion, a splash of mirin sauce then add chopped fresh mint, fennel seeds and black cumin seeds.

 

Tonight was spaghetti carbonara - but, I cheated and used a Schartz packet Didn't have the right amount of bacon, so used what I had and topped up the volume with some diced chorizo. It was scrummy!

Really into "Garden Salad" with everything at the moment ( I-grew-it-so-you'll-eat-it-salad :snooty Haven't grown enough peas to really serve as a hot side dish, or even enough to freeze but the ones available are pert, tender and sweet and absolutely delicious with my salad leaves, finely sliced baby yellow courgette and radishes. So easy to vary the flavour too with just choosing a different dressing/herb.

 

Went to The Pilot at dungeness and had,.......wait for it..........Fish and Chips.

 

Is there life still down there?

 

Yeah the place was heaving

 

Was the fish off?