When Patrick Smith, beverage director for New York’s Union Square Hospitality Group, was developing the menu for Maialino (vicino), he hadn’t just planned to generate a Gin & Tonic. The restaurant, which designs alone as a Roman trattoria entire with an exclusively Italian wine list, aimed to provide drinks with components that could be located at any genuine neighborhood cafe in Italy. Although trattorias really don’t generally have cocktail applications, or even actual physical bars, Smith set out to generate a beverages record that could be created with the cafe style’s ordinarily sparse range: typically only “a few bottles of amaro, a bottle of rum and a bottle of Scotch accumulating dust,” he says.

The ensuing menu leaned greatly toward solid and stirred cocktails, that includes two Martinis, a Negroni and a Godfather. But a thing was lacking. “We actually required anything that would be a accurate aperitivo, really refreshing, vibrant and lifted,” recollects Smith. His E Tonico, which interprets to “and tonic,” is just that.


The rose-hued cocktail reads like a cross involving a standard Negroni and a G&T. At the base of the consume is a mix of gins from New York Distilling Co.: Perry’s Tot, “a incredibly common navy-power,” according to Smith, and Dorothy Parker, a decreased-ABV, a lot more botanical spirit. It is a combination that he says supplies equally floral roundness and a bracing strike of juniper. As a substitute of Campari, Smith turns to Mulassano Bitter, a lighter Italian liqueur with a marginally reduce proof to reinforce the drink’s refreshing profile in lieu of sweet vermouth, he utilizes Cocchi’s Vermouth di Torino Additional Dry, a newer aromatized wine from the cult-most loved producer. To finish, the drink is topped with Fever-Tree Mediterranean Tonic, which introduces notes of rosemary and lemon.

Maialino is not the only cafe putting an Italian bent on the easy-ingesting staple. In Austin, Texas, Below Nor There is Kahlo Americano marries the basic highball with the Americano, introducing Cappelletti aperitivo liqueur, Barolo Chinato and housemade Champagne cordial to the mix. New York’s Ci Siamo, in the meantime, highlights seasonal flavors in its Gin-Tonic the latest variation leans into winter season citrus with a splash of lemon juice alongside grapefruit and thyme garnishes. Also in New York, Mel’s bar director Matt Reysen similarly normally takes a seasonal method to the bar’s Gin Tonica, a G&T doctored with aperitivo liqueurs and other modifiers. The present-day variation phone calls on blood orange gin, Cappelletti and a citrusy elderflower tonic water.

“I figured it was a no-brainer,” suggests Reysen. “We appreciate spritzes and bubbly drinks, and the G&T is this kind of a pinnacle of that kind of drink, so I had to emphasize it.”

Smith and Reysen say their Gin & Tonics are normally ordered at the commencing of the meal. Foods pairing is essential to the highball’s results: Mel’s has even taken a culinary technique by incorporating the wooden-fired pizza oven, which is positioned up coming to the bar, into different factors in the consume, from charred rhubarb to burnt grapefruit.

The modern-day Gin & Tonic is “not this super higher-octane beverage that we were drinking 10 yrs in the past out of a soda gun,” suggests Reysen. And though it originated in India, is indispensable to Spanish ingesting tradition and is firmly recognized as part of American satisfied hrs, its light and brilliant profile embodies that easy-drinking Italian aperitivo state of mind. “When [people] see anything on the menu that they know and realize, but they get it in a way that is super flavorful and has this bursting vitality, I believe it surprises them,” states Reysen. “People enjoy that style of drink additional than the tremendous sophisticated.”
Rotisserie rooster is a person of my stealthiest weeknight cheats to get evening meal on the table Rapidly. (And I have a feeling I’m not on your own.) It’s prepared to go at the grocery and succulent and juicy. What’s not to appreciate? There is no need to have to merely place a complete rooster on your supper table when a world of swift and tasty rotisserie rooster recipes is almost begging to be whipped up.
I will say that the taste of the chickens can fluctuate fairly a bit from store to retail store. My favorites in Austin are from Central Sector—the Hatch Chile is up coming-stage slipping-off-the-bone fantastic. But no issue where you dwell, any superior grocery retail outlet will possible have a decent variation. On the times when I want almost nothing extra than to choose up a rapid-food items meal, I’ll just reduce up a rotisserie chicken and serve it with a salad and sweet potatoes that I baked in my food-prepping that week.
When you have just a small additional time or are sensation a burst of cooking inspiration, test one of these 9 recipes that take your store-acquired hen and switch it into anything that tastes like you’ve been slaving at the stove all working day.
9 Rotisserie Hen Recipes to Streamline Weeknight Cooking
1 of 9
Thai Hen Salad with Spicy Peanut Dressing
Why We Really like It: I have still to find a dish that spicy peanut sauce doesn’t pair perfectly with. The toppings are endless with this summer time-model salad: minimize up a refreshing avocado or dice a ripe and juicy mango. What ever you opt for to decorate your salad, the colors and flavors don’t disappoint.
Hero Ingredient: This salad’s declare to fame? Its spicy peanut dressing. If you’re not massive on the warmth packed into this dressing, choose for a small significantly less sriracha.
2 of 9
Hoisin Chicken Cabbage Tacos
Why We Love It: Not only is this recipe a excellent way to use up your rotisserie hen, but lettuce wrap tacos are also a wonderful way to use the remaining romaine that usually seems to linger in the fridge. Leading with spices like chili and crimson pepper flakes for a kick and cucumber and lime to continue to keep these tacos light, clean, and flavorful.
Hero Component: Hoisin sauce flavors this rooster to perfection.
3 of 9
Turmeric Rooster Soup
Why We Like It: If you’re looking to wind down with a heat and cozy but still healthy dish, look no further more than this turmeric hen soup. We adore turmeric and all of its rewards in just about each individual dish. Nutrient-packed substances like ginger and rooster broth make this soup one particular to hold on your radar during cold and flu season, or each time you need to have a minor pick-me-up (spring allergic reactions are real).
Hero Component: Buckwheat soba noodles are the new elevated consider on your basic chicken soup noodle.
4 of 9
Lime-y Rooster Tacos with Carrot, Jicama, & Mint
Why We Like It: I locate hen tacos to occasionally be a trouble, specially when I’m on a restricted routine. Rotisserie rooster is the perfect choice that can be utilised in a pinch for these delectable cilantro-lime tacos.
Hero Component: Never go up the chipotle aioli!
5 of 9
Pesto Hen Cobb Salad, Family members-Fashion
Why We Like It: This loved ones-design salad is a good way to throw together a range of balanced elements in a brief period of time of time. Rotisserie chicken and delicate-boiled eggs provide the protein part to this hearty salad and fresh toppings like red onion and lemon juice add a touch of brightness.
Hero Ingredient: Pesto is the base of this very simple dressing, and rely on us, it will carry this (or any) summer time salad to the upcoming degree.
Why We Like It: This recipe has my coronary heart. Thai flavors, especially those discovered in pad thai and pad see ew, rank significant on my all-time favored dishes. Pizza is ideal guiding individuals dishes on that listing, so what much better than combining equally and serving them as just one? Savory Thai peanut sauce coats this chicken and generates a mouth-watering distinction to the hoisin sauce.
Hero Component: Top with dry roasted peanuts for a crunchy textural addition.
Why We Really like It: Though recipe curator and creator of Fifty percent Baked Harvest Tieghan Gerard makes use of baked chicken in her recipe, this is a good chance to sub in a rotisserie chicken to conserve time and increase taste. These enchiladas have a little bit of a kick, the flavors are mellowed by sweet toppings like mango and acidic additions like lime juice.
Hero Ingredient: Selfmade or shop-purchased, salsa verde is your essential to the most tasty enchiladas.
Why We Adore It: Quinoa salads are one of my favored techniques to continue to keep my foods filling whilst not consuming unhealthier grain solutions. This loaded recipe tosses your cooked hen in a bit of BBQ sauce for a tangy and sweet taste. Furthermore, it employs toppings like corn and avocado to give the bowl a little bit of a southwestern vibe.
Hero Ingredient: Garnish with cilantro for a pop of environmentally friendly goodness.
Why We Love It: This garlicky white bean soup is the excellent dish to wind down with following a jam-packed day. Cannellini beans are a terrific resource of protein in addition to your rotisserie hen, and daring flavors like jalapeno and lemon juice will have your tastebuds dancing.
Hero Ingredient: Minced garlic must not be skipped.
This article was at first printed on Oct 17, 2018, and has considering that been up to date.
Description: Hearty and savory jambalaya with boneless hen thighs, smoked andouille sausage, celery, bell pepper, massive onion medium dice, garlic minced, all-reason flour, amber beer, chicken inventory “low sodium”, raw rice, unsalted butter, and green onions
Description: Curried Little one Goat with sweet potato gnocchi with little one goat leg or shoulder, onions, ginger, turmeric, garlic, garam marsala, and brown rooster stock
In the South, we have only a few weeks to enjoy the fresh, juicy gem that has been deemed the “fruit of love.” Strawberries appear suddenly at farmers’ markets and U-pick farms—and then the really good ones are gone. Be mindful of when they are peaking in your region, and don’t be fooled by the ones that are picked early and hit the market too soon. Unlike some fruits, strawberries don’t get any sweeter after they’ve been harvested. The berries at the grocery store may look plump and ripe with coloring that’s just a shade less than what it should be, but if they were picked too soon (green tips are a giveaway), you will be disappointed by their taste and texture. Although they are delicious when devoured out of hand one by one, strawberries are downright heavenly when baked into our favorite strawberry desserts or paired with other fruits. And while the tart and tangy rhubarb has been one of its longtime partners, strawberries can play well with others, too. From apricots to chocolate to nectarines, these staple strawberry desserts are all delightful.
Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly
There’s nothing dreamier than the golden crust that rises around fresh berries in this batter cobbler. Of all the strawberry desserts in this collection, this one is sure to be the most crowd-pleasing. Your guests won’t care that it took just 10 minutes to prepare.
Jen Causey
The secret behind the vibrant pink frosting on this layered strawberry dessert is a drop of pink food coloring. Sweet and tangy homemade Strawberry-Lemonade Jam cushions the tender lemony cake layers. You can assemble this beautiful cake a day or two ahead and store it at room temperature.
Caitlin Bensel, Food Styling: Margaret Dickey, Prop Styling: Kay E Clarke
Brownies just got a whole lot better with the addition of this rich, strawberry-studded chocolate ganache layer on top. While they’ll require some patience (including an hour of cooling time and another two hours of fridge time), these fudgy squares are worth the wait for a special occasion.
If you love chocolate-dipped strawberries, you’ll eat up this inside-out version. Extra tender chocolate layers are slathered with a buttercream frosting blended with chunks of strawberry. Fresh sliced strawberries make a pretty topper, but a few chocolate-dipped strawberries on top sounds even better.
Photographer: Jennifer Causey; Food Stylist: Chelsea Zimmer
Strawberry ice cream on the inside, shortbread crumbled crust on the outside. These bars will remind you of the ones you used to order from the ice cream truck in summer. Freeze-dried strawberries make these even sweeter.
We’ve dubbed this one the ultimate Valentine’s Day dessert, but why make it just one day a year? Graham cracker crust, strawberry cheesecake, and chocolate ganache make this recipe a chocolate-covered strawberry lover’s dream. Make the cheesecake a day ahead of time so it cools properly for the ganache coating.
Hector Sanchez
Turn the classic layered strawberry cake into a sheet cake with strawberry-studded frosting. Easy to make, easy to transport. Cool completely before icing the cake.
This is among the fastest strawberry dessert recipes we’ve ever made: It’s ready for the oven in just 15 minutes. Spoonfuls of sweetened cream cheese turn cakey batter and juicy strawberries into a luscious cobbler with hidden cheesecake-like bites.
Photographer: Jen Causey, Prop Stylist: Josh Hoggle,Food Stylist: Ruth Blackburn
Fluffy meringue cake layers hide a nutty secret: bits of crushed pecans. The flavor adds a bit more meat to this airy confection with whipped cream filling and juicy strawberries. Make sure to cut this one with a sharp, thin-bladed knife.
Everything you love about a classic Key lime pie, plus some strawberry for extra sweetness. Use our simple recipe for Slab Pastry Crust (double it and put some in the freezer to use for another dessert). Prepare the strawberry whipped cream the day you plan to serve, and garnish with fresh berries and lime zest.
The creamy, iconic Southern dessert gets a refreshing zip from the juicy, flavorful berries. We used graham crackers instead of the usual vanilla wafers so it would slice more neatly. Line the baking pan with plastic wrap for easy removal and picture-perfect slices.
Greg DuPree; Prop Stylist: Mary Clayton Carl; Food Stylist: Margaret Dickey
Strawberry chunks and angel food cake cubes combine with a vanilla base to turn a classic cake recipe into the next best thing. After you’ve made the ice cream, layer it with the chilled strawberry sauce and cake cubes like a delicious dessert lasagna. Cover and freeze until firm, about 2 hours.
A petite, personal strawberry dessert is always a winner. No sharing means you can keep your chiffon pie all to yourself. Use refrigerated pie crusts for ease and focus your efforts on the delectable chiffon filling.
You can’t go wrong with homemade buttermilk biscuits filled with strawberries and fresh cream. Sanding sugar on top adds a touch more sweetness. Use pure vanilla in the whipped cream to make it extra rich.
We present you with cookies and cream at its finest. Add strawberry jam to the homemade whipped cream to give it a pink hue. This may be a no-bake recipe, but everyone is sure to ooh and aah at this impressive tower.
Southern Living
Strawberry compote dresses up the classic cream cheese and vanilla birthday cake. The cake layers are sliced crosswise so you can have three layers of juicy filling in between. Made with simple ingredients, like cream cheese and vanilla bean, and topped with fresh strawberry halves, this dessert is to make your crowd feel celebratory.
Micah Leal
Believe it or not, you won’t find artificial coloring in this recipe. These cupcakes are bursting with strawberry flavor, from the cake itself, and from the frosting, which is made with freeze-dried strawberries for more intense flavor and color.
This strawberry dessert delivers all the taste of strawberry cheesecake with much less effort. The cream cheese filling gets a sprinkle of graham cracker on top for a bit of crunch. No baking and very little cleanup are required.
Southern Living
We don’t know what’s better about this recipe, the chocolate cookie-crumb crust or the red currant jelly spiked with orange liqueur. French pastry cream and jewel-bright berries update the classic in the best way imaginable.
JENNIFER DAVICK
The classic strawberry pretzel dessert also gets a refreshing upgrade in this icebox-inspired pie. To be a no-bake dessert, you can use a pre-made pie crust. Sprinkle crushed pretzels on top of the whipped cream for the crunchy, salty kick you expect from pretzel crusts.
Sarah Epperson
From the outside, it may just look like another vanilla cake. Once you make the first cut, you’ll reveal the pink layers flecked with chopped strawberries. This cake is perfect for both spring and summer celebrations.
Micah A. Leal
Use white chocolate to coat the strawberries, and then decorate with semisweet chocolate for a creative touch. A piping bag and toothpick allow you to make the intricate toothed pattern. The chocolate only requires 30 minutes to harden before serving.
Joy Howard
Soaking strawberries in a bit of sugar releases their natural sugars and turns them into a juicy topping for biscuits, shortcakes, and the like. Adding a bit of bourbon makes them a bit more fun for the adults at the party. Use your favorite brand, and scoop some out before you add the booze for any kids.
Photographer: Jennifer Causey; Food Stylist: Chelsea Zimmer
If you prefer a strawberry cobbler that’s equal parts luscious fruit filling with just a spoonful of delicately sweet cake, this is the strawberry dessert for you. This recipe requires less assembly than shortcake, too. Don’t forget the scoop of ice cream.
Photography and Styling: Sarah Epperson
Use a shortbread crust and lady fingers to adorn the outside of this mashup cheesecake recipe. We use a special trick to prevent water from leaking into the springform pan. Best served with homemade whipped cream.
Jennifer Davick
This cake looks as good as it tastes. The strawberry swirl gives a classic pound cake a delicately marbled appearance; we used Marzetti’s strawberry glaze. Cream cheese adds richness to the batter.
Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones
Our spin on this German cake has a tender, fluffy crumb rather than yeasty dough. Strawberries, almonds, and cinnamon sink slightly into the top. Try it with a strong cup of hot coffee.
Micah A. Leal
This icebox pie will be a welcome addition to your table on hot summer days. The marbled top is an indicator of just how good the blend of lemonade and strawberry syrup will taste. Chill at least three hours before serving.
Greg Dupree Styling: Ginny Branch
The simple homemade crust in these tarts includes a surprise ingredient: chopped pistachios. We cook the crusts in mini fluted tart pans and then fill them with a lemony cream-cheese mixture. Strawberries look perfect atop the tiny tarts, but feel free to add other berries as well.
Southern Living
Need an afternoon experiment to do with the kids? Or simply craving a creamy fix? Grab a zip-top bag to get started on this at-home ice cream recipe.
Southern Living
Sugar biscuits give this recipe a striking resemblance to strawberry shortcake. But this fancier confection using our basic Trifle Custard recipe allows you to create a fun checkerboard pattern.
Jennifer Davick; Styling: Leigh Anne Montgomery
We all know and love chocolate-covered strawberries, but how about salted caramel ones? Yes, please! Chop up nuts that you have in your pantry to make the coating even better.
The classic strawberry tart features a creamy filling with juicy, lightly glazed berries. Here, ricotta cheese is brightened up with orange zest for a unique version that’s going to earn rave reviews from your family. A store-bought pie crust keeps this recipe simple.
Strawberry Galette
Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck
The freeform nature of a galette puts the emphasis on the juicy, fruity filling. You can absolutely use a refrigerated pie crust, but if you want to make your own, try this Single-Crust Pie Pastry. Serve this rustic dessert with a drizzle of honey.
Joy Howard
This spectacular strawberry dessert comes to life in just 30 minutes and is ready to eat after a night of chilling in the fridge. Use a deep-dish pie plate to allow room for the generous amount of filling. Add dollops of whipped cream topped with strawberries for a pretty presentation.
GREG DuPREE
Delicately sweet mascarpone cheese is whipped up into the dreamiest frosting for this strawberry cake. The real star is the beautiful row of berries in the middle. Here’s how you do it: Working from the outer edge of the frosted bottom layer towards the middle, place whole strawberries with the pointed tops facing up.
Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke
Forget chocolate chip: These sweet cookies are bursting with strawberry and almond flavors. We recommend this recipe any time you have older strawberries that need to be used up. Make these cookies next level by using them for ice cream sandwiches.
Scrumptious strawberry syrup soaks into a simple sheet cake topped with fluffy whipped topping. Like many poke cakes, this easy dessert is based on a store-bought cake mix. Store leftovers in the fridge to enjoy later.
Strawberry-Rhubarb Skillet Coffee Cake
Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Coffee cake is breakfast appropriate in our book, but this dessert would be perfect at an outdoor picnic or barbecue too. Pro tip: We recommend soaking the fruit in sugar for 10 minutes to remove excess liquid before mixing it in the batter.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Blending strawberries into the batter results in a super moist and sweet sheet cake, which we top with fluffy marshmallow cream. You can create the adorable edible flowers by cutting marshmallows and arranging the petals around yellow M&Ms.
Antonis Achilleos; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely
Sweet and sour, crunchy and salty, this mouthwatering crisp has it all. The oat, almond, and cinnamon streusel browns atop the bubbling rhubarb and strawberry mixture. With a scoop of vanilla ice cream, this is a heavenly dessert.
Strawberry Pound Cake
Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood
Is there anything so versatile as a classic pound cake? Go ahead and enjoy a slice of this Strawberry Pound Cake for breakfast, a snack, or dessert—or all three. The scrumptious strawberry-and-sugar glaze seals in the moisture and helps it keep.
We’ve turned your favorite strawberry pretzel salad into a divine dessert. Rhubarb is a vegetable that needs sugar to temper its tangy flavor. Enter the strawberry for rounding out this sweet-and-salty pie.
More Strawberry Inspiration
Photographer: Jen Causey, Prop Stylist: Christine Keely, Food Stylist: Ana Kelly
In Disney Dreamlight Valley, you will need to grow crops and forage for food as part of your journey to save the Valley. Once you have gathered a variety of different ingredients, you will likely want to try your hand at cooking. Cooking can make your crops worth more to sell or can be gifted to the Disney characters around the Valley to improve your friendship. Here’s how cooking works in Disney Dreamlight Valley. This list also includes the new recipes added as part of the December Toy Story update.
How cooking works in Disney Dreamlight Valley
Early in the game, you will be introduced to the concept of recipe books, which will teach you how to make a single dish. While this happens infrequently throughout the game, you can also learn how to cook new recipes by just trying things. If you put the correct ingredients in the pot, you will create a new dish and unlock that recipe in the collection. That means as long as you know what ingredients are needed and have them, you can make any dish in the game.
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Recipes in Disney Dreamlight Valley will require one of two things. The recipe will either require you to have the exact ingredients listed. For example, Creamy Garlic Scallops require Scallops, Garlic, Lemon, and Butter. Other recipes will require any ingredient from a certain category. For example, Fish Steak requires Tomato, Basil, and any fish. It could be Cod, Salmon, or Tuna, it doesn’t matter, as long as it’s in that category.
Be sure to find all our of Disney Dreamlight Valley guides here.
All Disney Dreamlight Valley recipes
Appetizers
Arendellian Pickled Herring – Herring, Lemon, Onion, Garlic, Any Herb
Bell Pepper Puffs – Bell Pepper, Eggs, Cheese
Buñuelos – Milk, Eggs, Wheat, Cheese
Cheese Platter – Cheese
Chili Pepper Puffs – Chilis, Eggs, Cheese
Crackers – Any grain
Creamy Soup – Milk, Any Vegetable, Potato, Any Herb
Wonderland Cookies – Butter, Vanilla, Sugarcane, Wheat
Yule Log: Wheat, Cocoa, Vanilla, Cherry
Quest recipes
The products discussed here were independently chosen by our editors.
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Tinned beans, jarred beans and dried beans: happily, there is use for them all. For convenience, it’s tinned all the way. Jarred, meanwhile, have the benefit of being big, buttery and instantly ready, so they are most definitely your friend. Last, for when you have some time, and want the beans to absorb the flavours of whatever they are cooked with, it’s dried for the win (but get them soaking and cooking sooner rather than later, because they need time to reach their full potential). Regardless of which type you go for, however, there are myriad ways to incorporate the humble bean into your day-to-day.
Cannellini beans with grilled tomatoes and crisp oregano (pictured top)
Grilled red peppers work as well as the tomatoes here, if you want to play around. For a quick midweek meal, grill the tomatoes the day before or use jarred red peppers. Either way, serve with plenty of grilled bread and a green salad.
Prep 15 min Cook 20 min Serves 4
4-5 plum tomatoes (600g) 3 mild red chillies (60g) 100ml olive oil 30g oregano, leaves picked (15g) 7 garlic cloves, peeled and cut in half lengthways 1 x 660g jar cooked cannellini beans, or other white beans – I like Bold Bean Co 1 lemon, zest peeled off in 5 wide strips, then juiced, to get 45ml 2 tsp fennel seeds, toasted and lightly ground in a mortar Salt and black pepper
Put a griddle pan on a high heat and, once smoking, lay in the whole tomatoes and chillies, and grill, turning often, until their skins are blackened all over – the chillies will take two or three minutes and the tomatoes seven to 10. Lift out of the pan with tongs, set aside and, once they are cool enough to handle, peel off all the skins. Cut each tomato into four chunks and tear each chilli into three or four long strips (if you prefer less heat, scrape out and discard the seeds and pith).
Put 70ml oil in a small saucepan on a medium-high heat and, once hot, fry the oregano leaves for a minute, until crisp and deep green in colour. Pour into a sieve set over a small bowl and leave to cool.
Meanwhile, put the remaining 30ml oil and the halved garlic cloves in a medium saucepan on a medium-high heat and cook for a minute or two, until softened and starting to brown around the edges. Tip in the beans and the liquid from the jar, add 120ml water, the strips of lemon zest, half of the fennel, half a teaspoon of salt and plenty of cracked black pepper, stir gently and warm through for just three or four minutes.
Spoon the bean mix on to a serving plate. Add the tomatoes, chillies and lemon juice to the oregano oil bowl, with a quarter teaspoon of salt and plenty of cracked black pepper. Mix gently and spoon this over the beans. Serve with the crispy oregano leaves and remaining fennel seed scattered on top.
Cannellini beans with clams and spiced tomato (pictured top)
Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson
Although I love the convenience of tinned beans, there is no comparison in taste to cooking them from scratch. There’s no set time for how long it will take your beans to cook, as beans differ in variety and age. Just beware of using old beans, as however long you soak and cook them, they will never become tender. I’ve used cannellini beans, but feel free to use different kinds of beans, such as butter or haricot.
Soak 8 hr+ Prep 10 min Cook Up to 2½ hr Serves 4-6
400g dried cannellini beans, soaked for at least 8 hours 1 medium onion, peeled and finely chopped (150g) 1 whole garlic head, top 2cm cut off to reveal the cloves 1 cinnamon stick 750g clams, or mussels 100ml olive oil 2 tsp cumin seeds 10g fresh ginger, peeled and finely chopped 2 tomatoes (180g), cut into 2cm pieces 2 tsp paprika ¼ tsp ground cinnamon Fine sea salt and black pepper 4 tsp apple cider vinegar 20g coriander, roughly chopped, plus 1 tbsp extra to serve 2 tbsp fresh lemon juice
Drain the soaked beans, then put them in a large cast-iron saute pan for which you have a lid. Pour in enough water to cover the beans by 5cm, then bring to a boil. Skim any froth that rises to the top, then turn down the heat to medium-low, stir in the onion, garlic and cinnamon stick, and cook for up to an hour and three-quarters, or until the beans are soft and cooked through – check them at the hour mark, and then every 15 minutes thereafter. Top up the water as necessary, so the beans are always submerged.
Meanwhile, put the clams in a large bowl, cover with very cold water and discard any with broken shells or that refuse to shut. Agitate the clams so they spit out any sand, then drain and repeat until the water runs clear. Strain, transfer back to the bowl and refrigerate until needed.
Put 70ml oil in a small frying pan on a medium heat, then add the cumin seeds and cook for a minute, until fragrant. Add the ginger, cook, stirring, for a minute more, then stir in the tomatoes and cook for one minute. Stir in the paprika, ground cinnamon, a quarter-teaspoon of salt and a good crack of pepper, cook for another 30 seconds, until fragrant, then take off the heat.
Once the beans are soft, strain them through a colander set over a bowl to catch the cooking liquor. Return the solids to the casserole, squeeze in the garlic flesh, then add 100ml of the reserved cooking liquid, the remaining two tablespoons of oil, the vinegar and three-quarters of a teaspoon of salt. Return the pan to a high heat, boil for three minutes, until until the sauce is almost completely reduced, then add the clams. Cover the pot and cook for three minutes, shaking the pan occasionally to encourage the clams to open and to stop the beans from sticking. Once all the clams are open (discard any that do not), take off the heat and stir through the coriander.
Scoop out two tablespoons of tomato pieces from the tomato mixture and stir them through the clams along with the lemon juice.
To serve, drizzle the rest of the tomato topping all over the top, sprinkle on the extra tablespoon of coriander and serve directly from the pan.
Cannellini bean and sweet potato dip with lemon, olive and urfa sauce
Yotam Ottolenghi’s cannellini bean and sweet potato dip with lemon, olive and urfa sauce. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Kristine Jakobsson
This dip and sauce pairing is a real treat – creamy and sweet from the dip, sour, hot and acidic from the sauce – but they also work well individually, if you have any of either left over. The sauce is great on all sorts, especially grilled fish or veg, so make double, if you like. Serve as part of a spread with flatbreads.
Prep 15 min Cook 75 min Serves 4
For the dip ½ whole garlic bulb, cut in half widthways 1 large sweet potato (400g) 1 x 400g tin cannellini beans, drained and rinsed (240g) Salt 1 tbsp tahini ½ tsp lemon juice 2 ice cubes
For the sauce ¼ tsp ground cinnamon ½ tsp cumin seeds, coarsely ground in a mortar ½ tsp caraway seeds, coarsely ground in a mortar ½ tsp coriander seeds, coarsely ground in a mortar ½ tsp urfa chilli flakes ¾ tsp rosemary leaves, finely chopped 1 tbsp tomato paste 1½ tsp olive oil 1 tbsp lemon juice 40g pitted kalamata olives, roughly chopped 20g picked flatleaf parsley leaves, roughly chopped
Heat the oven to 210C (190C fan)/410F/gas 6½. Wrap the garlic in foil and put this on a roasting tray alongside the whole sweet potato. Roast for 40 minutes, until the garlic is soft and golden, then take out the garlic parcel and roast the sweet potato for another 20 minutes (turn it after it’s had half an hour), until cooked through.
When the garlic is cool enough to handle, squeeze the flesh from the papery skins (discard the skins). Peel off and discard the sweet potato skin, then put the flesh in the bowl of a food processor and add the roast garlic flesh, the drained beans and a quarter-teaspoon of salt. Blitz for a minute, until smooth, then add the tahini, lemon juice and ice cubes, and blitz for another minute, until smooth.
To make the sauce, put a small frying pan on a medium-high heat, add all the spices and the rosemary, and toast, stirring frequently, for two minutes, until fragrant. Turn down the heat to medium, add the tomato paste and oil, and cook, stirring constantly, for two minutes. Add two tablespoons of water, simmer for two minutes more, then take off the heat and stir in the lemon juice. Leave to cool for 10 minutes, then stir in the olives and parsley.
Transfer the dip to a shallow lipped bowl with a lip, make a well in the centre, spoon in the sauce and serve.
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