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Serves 4

Runner bean stir fry 


  • 400g of prepared runner beans
  • 1 finely sliced medium onion
  • 200g of red kidney beans washed and drained or defrosted
  • 10ml of sesame oil (or olive oil)
  • 1 tablespoon of soy or tamari sauce
  • 1 teaspoon of honey
  • 1 teaspoon of sesame seeds (optional)
  • juice from half a lemon (1 tablespoon)
  • 1/2 inch of finely sliced fresh ginger (1/2 teaspoon of ground ginger)


In a cup mix the soy/tamari sauce, honey, sesame seeds, lemon juice and ginger.

Heat the sesame oil in a wok and stir in the onion. Heat on a medium heat for 3-5 minutes until the onion is nearly soft.

Now add the runner beans and kidney beans ensuring that they have been well washed and drained.

Continuously stir the contents of the wok for about 3 minutes until the the runner beans soften. Now add the sauce from the cup and heat through.


Serves 4



  • 250g couscous
  • 300g broad beans
  • 125g baby spinach leaves
  • 20g fresh mint
  • 85g black olives
  • 200g pack feta cheese


Prepare couscous with boiling water, according to the packet's instructions.

Meanwhile, boil broad beans. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.

Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.          

From Olive food magazine.                                           


Serves 2 - 3

  • 1kg (2 lb) fresh tomatoes
  • 15ml (1tbsp) olive oil
  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • brown sugar
  • salt and freshly milled black pepper
  1. Put the tomatoes in a big bowl. Pour boiling water over the tomatoes until submerged. After a few minutes drain and hold them under running cold water. Slips their skins off.
  2. Heat the oil in a medium saucepan, add the onion and garlic and let them gently cook for 5-6 minutes, until softened. Now add the tomatoes. Simmer on a very low heat, without a lid for 1½ hours or until all the liquid had evaporated and the tomatoes are reduced to a thick, jam-like consistency, stirring now and then.
  3. Add salt and pepper to taste.
  4. If the sauce if extremely acidic, you can try adding brown sugar.
  5. Serve the sauce spooned over pasta, sprinkled with Parmesan.


Makes 16 jars


  • Beetroots

  • Vinegar, sufficient to cover the beets

  • 55g/2oz whole pepper

  • 55g/2oz allspice to each gallon vinegar


  1. Wash the beets free from dirt, and be very careful not to prick the outside skin, or they would lose their beautiful colour.

  2. Put them into boiling water, let them simmer gently, and when about three quarters done, which will be about 1½hours, take them out and let them cool.

  3. Boil the vinegar with pepper and allspice, in the above proportion for 10 minutes, and when cold, pour it into slices about 1cm/½in thick. Cover with bladder to exclude the air, and in a week they will be fit for use.



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