What’s been going on with the weather? I’ve been back in the fluffy dressing gown, slippers and even put my kitchen heater on the other day! (Shoosh don’t tell Jamie!)
But to tell you the truth, I do love autumn. I love cosy snuggly evenings, I love porridge, I love hot chocolates and I love hot stews. I am however off to Kefalonia for a week of 30 degree heat tomorrow so perhaps that’s why I have embraced the colder weather because I know I am escaping it for beach heaven.
So this week I thought I’d make a yummy borlotti bean and aubergine stew for you all to try and keep warm whilst thinking of me tanning it up on a stunning Greek island- hehe! This really is delicious though and perhaps you can have a meat free night and enjoy this yummy healthy and super easy to make meal. This makes enough for 2 servings so I took half for lunch the next day too!
This is a recipe I’ll be making as a great midweek dinner to take me through the Autumn months.
1 tbsp olive oil
1 red onion (finely sliced)
1 garlic clove
4 vine tomatoes (quartered)
3 dried bay leaves
1 tsp cumin
1 tsp turmeric
1 can borlotti beans (drained and rinsed)
1 aubergine (quartered and sliced)
Start by heating the olive oil in a pan then add the red onion and garlic and cook on medium heat for 5 mins. Add a splash of water then then crush in the tomatoes, bay leaves, cumin and turmeric. Cook for another 5 minutes then add the borlotti beans and aubergine and 200ml water. Cook till becomes a nice thick stew for 15 minutes.
Meanwhile cook the polenta with slightly salted water (you could also add sundried tomatoes to the polenta as a nice touch)
Serve with a little salt and black pepper and enjoy!
Love, Lottie x