Hello Flavour Fans, and welcome back to Supersize Me! We’ve reached the end of January. Hooray! But we also say goodbye to brown butter. Thing is, I’ve been through 4kg, what with testing and shooting, so, although I have enjoyed myself, it’s definitely time to stop for the sake of being alive. With arteries in mind, I wanted to bring you a lighter recipe this week, and also something that will hibernate well in the freezer and serve as a base for other things. This is a weird move from me; having announced not so long ago that I’m not a batch cook, I seem to have taken up the identity of someone who squirrels stuff away. This is a developing pattern, as I made the same move after announcing I don’t enjoy the festive season, then was forced to admit I’d had a brilliant time, actually, and can’t wait to do it again. Perhaps it’s part of my process? F*cked up, sure, but beggars can’t be choosers. So yes, the recipe: it’s beans, but don’t worry, they taste excellent. The bean PR campaign continues apace, I know, and what am I doing adding to it?! Well, this dish starts with a base of jammy peppers, which is a name I’ve given to peppers cooked slowly until they become something interesting. I then combine them with those very finely chopped tomatoes Mutti does in cans now. WHERE HAVE THESE BEEN?! Weird that someone only just thought to bring this product to market, but whatever, I guess we all have to live with that now, don’t we, and then some smoky additions like chipotle and smoked paprika, which give a tomato-bean dish some pep and work well with whatever you’re going to whack on to meet your protein quota. Or is it fibre that’s the main one now? I’ve gone for a log of cod here, which flakes into the sauce but mainly is the vehicle for the cowboy butter I’ve been peddling over on the Tuesday newsletter. This time, it’s made in the pan (no steak required, that would be silly), and you can slap it on this cod, yes, but also on chicken, vegetables, TOAST. Basically anything. Drink it! Who’s watching? January is over. So you can do that with the cod on a couple of portions, then slam the other two in the freezer if you like and add chorizo, chicken, a handful of leafy greens like kale or spinach, or just smooth a load of cowboy butter on toast and dip it in. In fact, that might be the best option? Why do I even bother? OH! And in exactly five minutes, I will pick the winner of the Ampersand Dairy giveaway and contact the winner directly. I’ve got a stunning recipe coming that I’ve made with their ghee, which you’ll have to wait for, as this week has been laden with deadlines like a palm tree ripe with coconuts where all the coconuts are about to fall off and potentially kill you at any given moment, so. That’s been fun. Helen x Continue reading this post for free in the Substack app
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Friday, January 30, 2026
Supersize Me! Jammy pepper beans with cowboy brown butter
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