A cheesy broccoli, bean and walnut bake, and a baked carrot and crisp bean salad doused in orange, tahini and sesame oil
I am so here for the butter bean renaissance. No longer are they reserved for soft, brown stews (although I love those, too); you can use these legumes to make so many vibrant, flavour- and texture-packed meals. Both of today’s dishes are nourishing and would make excellent sides for a weekend feast, but they’d equally also be fabulous for a midweek dinner. Continue reading…
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