White Beans with Rosemary and Tomato; Green Beans and Rocket with Walnut and Vinaigrette; Caramelised Chicory with Parmesan

This was a quick TV dinner eaten with Zoe in front of episode 1 of BBC’s new Sherlock on New Year’s Day 2014. The chicory is especially good.


Cook a heap of trimmed green beans in salted, boiling water for 6-8 minutes, and then drain and refresh in cold water to stop the cooking process. Chop up 2 tablespoons of walnuts. 

Mix together 2 level teaspoons of Dijon mustard, 1 tablespoon of red wine vinegar, 3 tablespoons of olive oil and salt and pepper. Toss the beans with a big handful rocket and the walnuts.


Cut 2 medium tomatoes into small chunks. Add to a small pan. Add a rinsed tin of small white beans, such as cannellini, with a sprig of rosemary and a large clove of garlic with its skin on that has been bashed with the flat side of a knife to release the flavour. Add 4 tablespoons of olive oil and plenty of salt and some pepper. Warm through and stir without boiling. This does not need to cook so much as become thoroughly warmed-through. Remove garlic before eating. The rosemary perfumes this wonderfully.


Cut however many chicory you wish for into thinnish slices (around 2-3mm), maintaining the stem to hold it together. Heat up a knob of butter until foaming in a frying pan. Lay the seasoned chicory in the butter and turn when browned (as above). Garnish with shavings of parmesan. 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s