Pancetta and Broad Bean Risotto

This delicious Italian risotto makes a healthy and filling meal, served with cooked fresh seasonal vegetables or a mixed green salad. Recipe serves 4.

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, finely chopped
6 ounces (185 g) smoked pancetta, diced
1 3/4 cups risotto rice
2 1/2 pints (1.5 litres) simmering chicken stock
2 cups frozen baby baby broad beans
2 tablespoons chopped fresh mixed herbs such as parsley, thyme and oregano
Salt and freshly ground black pepper
Shavings of Parmesan cheese, to serve

Method:

1. Heat the oil in a large saucepan. Add the onion, garlic and pancetta and cook gently for about 5 minutes, stirring occasionally. Do not allow the onion and garlic to brown.
2. Add the rice to the pan and cook for 1 minute, stirring. Add a 1/2 cup of stock and cook, stirring all the time, until the liquid has been absorbed.
3. Continue adding the stock, a 1/2 cup at a time, until the rice is tender and almost all the liquid has been absorbed. This will take 30-35 minutes.
4. Meanwhile, cook the broad beans in a saucepan of lightly salted, boiling water for about 3 minutes until tender. Drain well and stir into the risotto, with the mixed herbs. Add salt and pepper to taste. Spoon into a bowl and serve, sprinkled with shavings of fresh Parmesan cheese.

Tip: If the broad beans are large, or if you prefer skinned beans, remove the outer skin after cooking.

Rosemary Risotto with Borlotti Beans

This is a classic Italian risotto with a subtle and complex taste, from the heady flavors of rosemary to the savory beans and the fruity-sweet flavors of mascarpone and Parmesan. Recipe serves 3-4.

Ingredients:

14 ounce (400 g) can borlotti beans
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 1/2 cups risotto rice
3/4 cup dry white wine
3 3/4-4 cups simmering vegetable or chicken stock
4 tablespoons mascarpone cheese
Scant 1 cup freshly grated Parmesan cheese, plus extra to serve
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper

Method:

1. Drain the beans, rinse under cold water and drain again. Puree about two-thirds of the beans fairly coarsely in a food processor or blender. Set the remaining beans aside.
2. Heat the olive oil in a large pan and gently fry the onion and garlic for 6-8 minutes until very soft. Add the rice and cook over a medium heat for a few minutes, stirring constantly, until the grains are thoroughly coated in oil and are slightly translucent.
3. Pour in the wine. Cook over a medium heat for 2-3 minutes, stirring all the time, until the wine has been absorbed. Add the stock gradually, a ladle full at a time, waiting for each quantity to be absorbed before adding more, and continuing to stir.
4. When the rice is three-quarters cooked, stir in the bean puree. Continue to cook the risotto, adding the remaining stock, until it is creamy and the rice is tender but still has a bit of "bite". Add the reserved beans, with mascarpone, Parmesan and rosemary, then season to taste. Stir thoroughly, then cover and leave to stand for about 5 minutes so that the risotto absorbs the flavors fully and the rice completes cooking. Serve with extra Parmesan, if you like.

Variation: Fresh thyme or marjoram could be used for this risotto instead of rosemary, if preferred. One of the great virtues of risotto is that it lends itself well to variations. Experiment with different herbs to make your own specialty dish.

Lamb with Peppers and Beans

This easy, classic stir-fry combination of boneless lamb fillet, fresh red and green peppers and green beans is well-laced with soy sauce and sherry. Recipe serves 4.

Ingredients:

1 pound (500 g) green beans
Boiling water
Salt to taste
2 medium red peppers (capsicums)
2 medium green peppers (capsicums)
2 medium onions
1 pound (500 g) boneless fillet or lamb
1 ounce (30 g) fresh parsley
3 tablespoons sunflower or corn oil
4 cloves garlic
1/4 cup soy sauce
1 tablespoon medium sherry
1/3 cup chicken stock

Method:

1. Top and tail beans and remove side strings if necessary. Cut into 1/2 inch (1 cm) pieces. Cook beans in boiling salted water for 5 minutes, keeping saucepan two-thirds covered. Drain in a colander. Refresh by rinsing under cold, running water.
2. Halve peppers. Remove inner white membranes and seeds. Cut flesh into 1/2 inch (1 cm) diamond shapes.
3. Peel and quarter onions. Cut into thin strips.
4. Using a sharp knife, cut lamb into same-sized strips as onions.
5. Wash parsley and shake dry. Coarsely chop.
6. Heat oil in wok until very hot, but not smoking. Add lamb. Stir-fry briskly for 2 minutes. Remove from wok with ladle. Drain on rack or on absorbent kitchen paper.
7. Crush garlic directly into remaining oil in wok. Add beans, peppers and onions. Stir-fry for 3 minutes.
8. Sprinkle soy sauce, sherry and stock over stir-fried ingredients. Return lamb to wok. Reheat until piping hot, stirring. Mix in parsley. Adjust seasoning to taste.
9. Serve with rice, small new potatoes or pasta.

Braised Chinese Vegetables

This quick and tasty combination of Chinese cabbage, broccoli, leeks and green beans only takes 20 minutes to prepare and cook. Serve with a meat dish and rice. Recipe serves 4-6.

Ingredients:

6 1/2 ounces (200 g) Chinese cabbage, chopped
6 1/2 ounces (200 g) broccoli, cut into florets
5 ounces (150 g) leeks, sliced
5 ounces (150 g) green beans, sliced
4 spring onions (scallions), sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 teaspoons (prepared) freshly crushed garlic
1 teaspoon freshly chopped ginger
1/2 cup vegetable or chicken stock
2 teaspoons soy sauce
1/2 teaspoon chili sauce
2 teaspoons cornflour mixed with water to form a paste

Method:

1. Heat oil in a wok or deep fry-pan. Add garlic and ginger, cook for a few seconds then add the vegetables and cook, stirring, for 2 minutes.
2. Add the stock, soy sauce and chili sauce. Cover and cook for 4-5 minutes.
3. Move vegetables to one side and add the cornflour paste. Stir until it thickens. Mix vegetables in the sauce and serve.

Garlic French Beans

A deliciously Gallic - as well as garlic - way of serving green French beans (also known as string-less or crawler beans) as a side dish. Recipe serves 6.

Ingredients:

1 pound (500 g) French beans
1 clove garlic, finely chopped or pressed
2 teaspoons extra virgin olive oil
Pepper to taste

Method:

1. Wash, top and tail beans.
2. Plunge into lots of boiling water and cook on rapid boil for 5-6 minutes. (They should still be crunchy but not taste raw).
3. Drain and plunge them immediately into cold water. Drain again.
4. In same pan, over low heat, stir garlic into olive oil for 30 seconds.
5. Stir in beans until they are well coated with the oil and the garlic. Season to taste and serve.

Pita Pockets with Satay Bean Shoot Salad

This makes a delicious snack or easy light lunch. It can also be served, without the bread, as a salad with meat or fish. For picnics: dressing and bean shoot mixture can be made ahead and stored in a snap lock bag ready to be put into pita bread at the picnic. Recipe makes 8 pita breads.

Ingredients:

8 wholemeal pita breads
2 packets mung bean shoots
10 spring onions, finely sliced
1 red pepper (capsicum), finely diced
11 ounces (350 g) white button mushrooms, finely sliced
8 ounces (250 g) redskin roasted peanuts
Dressing:
1/2 cup olive oil and 3 tablespoons vinegar (mixed together to make vinaigrette)
1/2 cup crunchy peanut butter
1-2 tablespoons satay sauce
Lemon juice to taste
Garnish:
Handful redskin peanuts
Fresh mustard cress or coriander sprigs

Method:

1. Cut pita bread in halves, crosswise. Set aside.
2. Combine bean shoots, spring onions, pepper and mushrooms in a large bowl. Toss well. Add peanuts, setting some aside for garnish.
3. Combine vinaigrette, peanut butter and satay sauce in a food processor and process well. Add extra satay sauce or lemon juice to taste.
4. Add dressing to bean shoot mixture and toss gently.
5. Fill pita bread halves with salad and serve on individual plates or a large platter. Garnish with peanuts and mustard cress or coriander.

Green Beans and Mustard Sauce

In this fresh vegetable side dish the beans are served with a rich and creamy sauce, perfect for a special dinner party. A delicious accompaniment to beef. Recipe serves 6.

Ingredients:

1 pound (500 g) green beans
3 egg yolks
1 tablespoon French mustard
2 teaspoons butter
1/4 cup cream
2 teaspoons vinegar

Method:

1. To make the sauce heat the egg yolks, mustard and butter in a double boiler over simmering water. Mix continuously until mixture is frothy.
2. Add cream and mix for 3 minutes. Add vinegar. This can be set aside at this stage and reheated over simmering water when the beans are cooked.
3. Wash and top and tail beans. Steam until tender but still crisp.
4. Pour sauce over beans and serve.

Baked Beans Deluxe

For a cheap family dinner try this easy one-pot baked bean casserole served with hot wholemeal bread or rolls. Recipe serves 4.

Ingredients:

2 x 14 ounce (440 g) cans baked beans in tomato sauce
1 stick celery, chopped
1 onion, chopped
1 green capsicum (pepper), chopped
6 1/2 ounce (190 g) can champignons, drained
14 ounce (440 g) can pineapple pieces, drained
1/2 cup treacle
1 teaspoon Worcestershire sauce
Dash Tabasco sauce
7 ounces (200 g) smoked frankfurters, sliced

Method:

1. Combine baked beans with celery, onion, green capsicum, champignons and pineapple in large ovenproof dish. Stir in treacle, Worcestershire sauce, Tabasco and frankfurters. Bake, uncovered, in moderate oven 1 1/2 hours.

Pork Stir-Fried with Green Snake Beans

This easy pork stir fry is extremely quick to prepare. Once cooking begins it should be ready in 5 minutes. Serve with steamed Jasmine rice. Recipe serves 4.

Ingredients:

12 ounces (375 g) pork fillet, thinly sliced
8 cloves garlic, crushed
2 tablespoons vegetable oil
1 pound (500 g) green snake beans, cut into 1/2 inch (1 cm) lengths
2 tablespoons fish sauce
2 teaspoons brown sugar or palm sugar
1 teaspoon freshly chopped chili
1 tablespoon lime juice
Freshly ground black pepper

Method:

1. Heat oil in a wok or fry pan. Cook garlic and chili until garlic begins to brown. Add pork and cook 1 minute.
2. Add beans and cook for 2 minutes. Add fish sauce, lime juice, sugar and pepper. Cook for 1 minute.
3. Serve immediately.

Vegetable Bean Patties

Serve this easy meatless or vegetarian main with baby new potatoes and zucchini strips. Recipe serves 4.

Ingredients:

14-15 ounce (440- 465 g) can red kidney beans, drained
2 cups mashed potato
1 egg, lightly beaten
2 carrots, grated
4 spring onions (scallions), chopped
1 teaspoon curry powder
1 1/2 cups packaged breadcrumbs
2 ounces (60 g) butter
Tomato Sauce:
1 1/2 cups tomato vegetable juice
3 teaspoons cornflour
1 tablespoon water
1 teaspoon dried basil leaves
1 teaspoon sugar

Method:

1. Blend or process beans. Stir in potato until smooth, add egg. Stir in carrots, spring onions and curry. Divide mixture into 8 equal portions, roll each portion in breadcrumbs, mould into patties.
2. Heat butter in a large frying pan, add patties, cook on both sides until golden brown, drain on absorbent paper. Serve patties with tomato sauce.
Tomato Sauce: Combine juice in a saucepan with cornflour blended with water, add basil and sugar. Stir over heat until mixture boils and thickens.

Genoese Bean and Potato Bake

Vegetables play a major role in Italian cuisine. This delightful combination of potatoes and fresh green beans may be served with any meat dish or on its own as an appetizer. Recipe serves 6.

Ingredients:

1 pound (500 g) potatoes
1 pound (500 g) green beans
2 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley
2 tablespoons chopped dill
Freshly ground black pepper
1 cup fresh breadcrumbs
2 tablespoons olive oil

Method:

1. Peel and roughly chop potatoes. Cook in boiling water until tender; drain and mash.
2. Meanwhile, top and tail beans, chop roughly and cook in boiling water until tender; drain. Mash, blend or process until roughly mashed.
3. Combine potatoes and beans with lightly beaten eggs, Parmesan cheese, parsley, dill and pepper.
4. Spoon into 6 x 1 cup ramekins dishes or spread into a 9 inch (23 cm) pie plate or 1 quart (1 L) dish. Sprinkle with combined breadcrumbs and oil. Bake in moderate oven (350 degrees F/180 degrees C) for 30 minutes or until heated through and lightly browned.