MESSY PLATE #9 3 ways with legumes

an attempt to kickstart the summer mood

As I write this, I’m sitting in my favourite local with rain-soaked soggy socks. It’s dreary outside and even my accompanying chunky chips aren’t enough to give me a spring in my step.

So, in an attempt to kickstart the summer mood, I have a trio of juicy messy plates for you. Each with something in common - legumes! Not always thought of as the sexiest of ingredients but I’m here to change that. We’ve got a delicious lineup of walnut pesto butterbeans, toasted almond hummus and lentils with a spicy charred salsa. All alongside some lovely British (hello asparagus!) spring-summer produce.

Enjoy,

Lx

sausage, charred pepper salsa and lentils

When it comes to hosting, I like to keep things simple, especially during the warmer months. Save this recipe for when you’re next having a get-together, it works great as a BBQ side. Plus, the lentils can be made the day ahead leaving just the sausages to be cooked on the day. Win win.

Before getting stuck in, a few notes…

Lentils - we’re using dried green, brown or puy lentils here as they have a delicate nutty flavour and will retain their shape after cooking. I bought some lovely Italian ones from a local deli but they’re also easy to get hold of in supermarkets. Precooked lentils also work well if you’re short on time.

Sausages - try with some good quality sausages from the butchers or if you can find them Italian fennel sausages. A hint of fennel pairs well with the spicy, charred lentils.

Fresh chicken stock - I use fresh stock when cooking all the time. I’ve recently been getting in the habit of making a big batch at the beginning of the month then freezing it into 500ml batches. It’s one of those things that saves on time and adds loads of flavour. Plus, I love the smell of freshly simmering chicken stock through the house. I’ve linked my recipe in the ingredients below.

serves 2 generously or double the recipe if feeding a crowd (will serve 6 as a side)

cooks in 30 minutes with prep time

ingredients

150g dried lentils (green, brown or puy) or 300g jarred, drained

500ml fresh chicken stock

1 red pointed pepper, stalk and core removed, roughly chopped

1 small white or red onion, roughly chopped

1 green chilli, stalk and core removed, roughly chopped

1 tbsp red wine vinegar

2 tbsp olive oil

1 knob butter

4 pork sausages

1 courgette, finely diced

1 tsp smoked paprika

1 large or 2 small garlic cloves, grated or crushed

Squeeze lemon juice

2 pickled chillis (I used guindilla), roughly chopped

Handful parsley, roughly chopped

Sauerkraut (optional)

method

Preheat the oven to 190C/170C fan/gas mark 5.

Rinse the lentils and add to a medium saucepan with 400ml of the chicken stock. Bring to the boil and reduce to a simmer, stirring occasionally. As cooking times will vary, refer to the packet for instructions. Add the remaining stock if they begin to dry out. Remove from the heat once soft but still with a little bite.

Heat a large frying pan over medium-high heat, once the pan is hot add the pepper, onion and green chilli. Cook for 6-8 minutes until charred all over.

Add the charred vegetables to a food processor, pulse until smooth but keep some texture. Add the red wine vinegar and olive oil, pulse a few more times before seasoning to taste.

Heat a large frying pan over medium-high heat, once the pan is hot, add a knob of butter and brown off the sausages on all sides. Add to an ovenproof dish and cook in the oven for 8-10 minutes (ignore this step if you’re barbequing the sausages!)

Add the courgettes to the frying pan and reduce the heat to medium, cook for 1-2 minutes, add the smoked paprika, garlic and a squeeze of lemon. Cook for a further 2-3 minutes until soft.

To assemble, mix the courgettes, charred pepper salsa and pickled chillis into the lentils.

Serve topped with the sausages and tangy sauerkraut if using.

almond hummus with roasted tomatoes

The smell of vine tomatoes takes me right back to summers as a child. Both my grandads grew tomatoes, and I loved stepping into their greenhouses - the clammy air filled with an earthy aroma.

This recipe fills the kitchen with that summer scent, freshly blistered vine tomatoes with warm olive oil and garlic.