INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 long red chilli, finely sliced
½ teaspoon each ground cumin and turmeric
1 tablespoon grated fresh ginger
1 garlic clove, crushed
300 grams slim green beans, trimmed and thinly sliced
sea salt
METHOD
Heat the oil in a large sauté pan over a medium heat. Add the mustard seeds and cook until they start to pop. Add the chilli, cumin, turmeric, ginger and garlic and cook for 30 seconds. Add the beans, a splash of water and a good pinch of salt. Cook for 3-4 minutes until just tender, stirring frequently and adding a little more water if necessary.
Serve hot or warm. Serves 4
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.