Waitrose & Partners Weekend Issue 617

35 22 SEPTEMBER 2022 Serves 4 Prepare 10 minutes Cook 8 minutes 100-125g coarse bread (ciabatta or white sourdough), roughly torn 2 tbsp extra virgin olive oil, plus extra for drizzling ½ unwaxed lemon, nely grated zest and a generous squeeze of juice 2 cloves garlic, nely sliced ½ x 25g pack parsley, chopped (to give 2 tbsp) 450g pack ne green beans, topped but not tailed One of the best family dishes I know. My children find it hard to believe it doesn’t containmeat, as themixture is so beefy and intense. Use up those annoying bits of pasta that end up in the bottomof various bags and serve with the green beans (right), or a plain green salad dressedwith amustardy vinaigrette Autumn pasta with lentils Serves 4 Prepare 15 minutes Cook 45 minutes 2 tbsp extra virgin olive oil, plus a little extra for drizzling 1 medium onion, nely chopped 2 garlic cloves, grated to a purée ¼ tsp chilli akes 1 carrot, nely chopped 1 stick celery, nely chopped 200-225g green lentils, washed well in a sieve 1 tbsp tomato purée 2 bay leaves 4 sprigs thyme, plus extra leaves to garnish 400g can chopped tomatoes (I used Mutti) 8 cherry tomatoes 250g macaroni, or another pasta shape of similar size 15g Parmigiano Reggiano, grated, plus extra for serving 1 Heat the oil in a large saucepan and sauté the onion for 5-8 minutes over a medium heat, until quite soft. It shouldn’t get too much colour. Add the garlic and chilli akes and cook for a couple of minutes more, then add the carrot, celery, lentils, tomato purée, herbs, seasoning and 1.2L water. Simmer the lentils, with the lid half o , for about 30 minutes. The lentils should keep their shape. 2 Tip the can of tomatoes and the cherry tomatoes into the pan (leave the tomatoes whole to give a bit of texture and structure). Add the pasta, season again and add more water if you think the dish needs it. 3 Simmer for 10-15 minutes, uncovered, until the pasta is tender, stirring often so the pasta releases its starch – you want to end up with a dish that is quite thick, not like a soup. Add a little more water if you think the dish needs it. 4 Add the cheese and check the seasoning once more. Stir in some more extra virgin olive oil or drizzle it over individual servings. Serve with more grated cheese and the thyme leaves to garnish. This can be reheated the next day and still tastes great. Per serving 1982kJ/472kcals/9.9g fat/2g saturated fat/ 62g carbs/10g sugars/23g bre/22g protein/0.8g salt/ 2 of your 5 a day Evenwhen themain I’m serving is pasta, I always do something green on the side. These green beans toppedwith crunchy breadcrumbs work brilliantly with the autumn pasta dish (left) Green beans with garlic & herb crumbs 1 Put the bread pieces in a food processor and use the pulse button to process until you have coarse breadcrumbs (some bigger pieces are good in the mixture). 2 Heat 1 tbsp oil in a large frying pan until hot, then add the breadcrumbs and fry until golden, tossing them around. Add the lemon zest and cook for another couple of minutes. Scrape the breadcrumbs into a bowl. Heat the remaining 1 tbsp oil in the pan, add the garlic and fry until pale gold. Tip into the bowl of breadcrumbs, stir in the parsley and season. 3 Cook the beans – I steam them for about 3 minutes – until al dente. Pat them dry with a clean tea towel (the olive oil and lemon will cling more easily if they’re dry), then put them in a serving bowl. Add the lemon juice, season and drizzle over a little extra virgin olive oil. Toss the beans in the dressing, transfer to a serving platter and scatter the garlic breadcrumbs over the top before serving. V Per serving 730kJ/175kcals/8g fat/1.2g saturated fat/ 19g carbs/4g sugars/4.3g bre/4.9g protein/0.5g salt/ 17mg vitamin C/1 of your 5 a day Photographs: Sam Folan, Food styling: Joss Herd, Styling: Wei Tang