Food Blog: Just for you!

Thursday, December 28, 2023

Just for you!

Delicious details of our first-ever London pop-up shop below!

SHOP

RECIPES

BLOG

1 week till launch day!

The wait is nearly over. Packed with recipes and ideas, Healthy Made Simple is dedicated to making your life easier, healthier and more delicious. No crash diets, no faff. Just delicious flavours packed with goodness.

Each one ready in 30-minutes with under 10 ingredients Like the new Roasted Shallot & Butter Bean Bowl - scroll down for the recipe. You won't believe you can make something so good so easily!

Plus, Healthy Made Simple is also available in imperial measurements, so you won't need to constantly convert quantities!

PRE-ORDER NOW

Book sneak preview

Roasted Shallot & Butter Bean Bowls

"I imagine lots of people might skip past this recipe – roasted shallots don't tend to carry the same appeal as veggies like sweet potatoes, but roasting them in their skins ensures they're perfectly sweet and tender, so please trust me on this one, it's a must and one of my favourite recipes in the book. It feels like one giant, very cosy, nourishing hug."

SERVES: 2

TIME: 30 minutes

INGREDIENTS

5 shallots, quartered lengthways, keeping the root intact and the skin on

3 tablespoons olive oil, plus extra to serve (see tip below)

4 garlic cloves, skin on

1 teaspoon thyme leaves, finely chopped, or 1 teaspoon dried thyme

pinch of dried chilli flakes (optional)

2 leeks, sliced

120g green beans, trimmed

1 × 400g tin of butter beans

2 large handfuls of baby spinach (about 100g), roughly chopped

1 tablespoon white wine vinegar

grated zest of 1 lemon

sea salt and black pepper

sourdough toast, to serve (optional)

METHOD

1. Preheat the oven to 180°C fan. Toss the shallots with a tablespoon of the olive oil and a pinch of salt. Place on a baking tray, cut-side down, add the garlic cloves and roast in the oven for 25–30 minutes, until soft and caramelised.

2. Warm the remaining 2 tablespoons of oil in a large frying pan or shallow casserole, over a medium–low heat. Add the thyme, chilli flakes (if using), leeks and a pinch of salt and cook for 10 minutes, until the leeks have softened but not coloured.

3. Next, add the green beans and the butter beans, along with the liquid from the tin. Bring to a gentle boil and cook for 4–5 minutes, until most of the liquid has reduced. Stir in the spinach, and allow to wilt, then add the white wine vinegar and season to taste.

4. When the shallots are ready and cool enough to handle, peel their skins offand stir the flesh into the beans. Peel the garlic, gently mash it with a fork (it should be very tender) and stir it into the beans too.

5. To serve, divide the braised beans between serving bowls, top with a generous drizzle of olive oil, the lemon zest and plenty of pepper. This is delicious as it is or served with some sourdough toast.

'You can swap the spinach for kale, cavolo nero or Swiss chard, and make sure to use a really good quality olive oil for the drizzle at the end, it makes all the difference.'

Keep your eyes peeled for event tickets…

In a few days we'll be releasing tickets for a very special pop up shop in London. I'll be signing copies of my new book, our talented restaurant team will be whipping up an array of plant-based nibbles, canapés and smoothies for you, you can shop our favourite products and exclusive merch and everyone will get a goody bag to take home.

Tickets are very limited and will probably sell out quickly. So keep an eye on your inbox.