Food Blog: Thank you for your messages ✨

Thursday, January 15, 2026

Thank you for your messages ✨

Thank you so much!

I wanted to say a huge thank you for all the messages about Quick Wins over the last week. Hearing how much it is already easing the mental load of weekday cooking has meant a lot to me.

So many of you have said the meal plans have made dinners enjoyable again and that getting your 30 plants feels easier than ever.

That is exactly why I wrote the book and I am so glad it is becoming such a useful tool in your kitchens.

If you have not picked up a copy yet I thought I would share one of the recipes so many of you have been loving. It's simple, quick, and the kind of dish you can pull together even on a really busy evening.

Possibly my favourite recipe in this book, this bright, comforting stew has a deliciously zesty lemon kick and wonderful creamy finish from the yoghurt. But it's the chimichurri that really makes it special. A punchy blend of parsley, coriander, garlic, apple cider vinegar and a little chilli, spooned over tender green beans and brothy beans.

Chimichurri Green Beans

with Brothy Beans

Quick Wins: Healthy Cooking for Busy Lives by Ella Mills is out now (Yellow Kite, £25).

Food photography credit is Clare Winfield.

Ingredients

Serves 2
7 Plants

For the brothy beans

olive oil
3 garlic cloves, thinly sliced
1½ shallots, finely chopped
1 x 500–570 g jar of white beans (you can use butter beans or cannellini beans), plus the stock from the jar
1–2 tablespoons plain yoghurt
sea salt and black pepper

For the chimichurri green beans

½ shallot, finely chopped
1 garlic clove
large handful of parsley (about 25 g)
small handful of coriander (about 15 g)
1–2 red chillies
2 tablespoons apple cider vinegar
olive oil
200 g green beans, trimmed

To serve

crusty sourdough, flatbread or toasted pitta bread

Method

Step 1

For the brothy beans, warm 1 tablespoon of olive oil in a large sauté or frying pan (with a lid) over a medium heat, then add the garlic and shallots. Cook for 5 minutes until softened.

Step 2

Stir in the white beans along with the stock from the jar, cover with a lid, and simmer for 10 minutes until thickened slightly. Remove the pan from the heat, stir in the yoghurt, and season to taste.

Step 3

To make the chimichurri, place the shallot, garlic, herbs, chilli, cider vinegar, 5 tablespoons of olive oil, and a generous pinch of salt in a mini-chopper or food processor and blitz until combined. Taste and adjust the seasoning as needed.

Step 4

While the beans are cooking, place the green beans in a steamer and steam for 4–5 minutes until just tender, then toss through the chimichurri.

Step 5

Spoon the brothy beans into bowls and top with the chimichurri green beans. Serve with bread on the side for dipping.

If you would like the full set of 75 new recipes along with the meal plans and shopping lists, you can order your copy here.

Thank you again for all your support. It means the world.