All posts tagged: filling

Cannellini, Cider & Garlic Risotto, 29p [Tin Can Cook]

I did not mean to make this. I did not imagine it, did not plan it, did not conceive of it in advance. I wandered into my kitchen one midday in May with friends to feed, and myself, and pottered absently at the stove throwing whatever came to hand into my, wide, shallow pan. I very rarely cook with onions these days, as any great quantity of them upsets my stomach – such are the perks of growing older with a compromised immune system and a body that seems to find a new failing on a near-weekly basis – but I inexplicably find myself still with half a fridge drawer of them, red and white and peeling at the edges, and so I shrug and accept the consequences. A tin of cannellini beans at eye level, a bag of basic rice so old by now that when I bought it that it has cost 45p, 65p and now 45p again before I have reached the bottom. I want comfort, soft and creamy, but subtle and …

White Bean, White Wine & Garlic Risotto, 29p

I did not mean to make this today. I did not imagine it, did not plan it, did not conceive of it in advance. I wandered into my kitchen around midday with a gardener and a friend to feed, and myself, and pottered absently at the stove throwing whatever came to hand into my, wide, shallow pan. I very rarely cook with onions these days, as any great quantity of them upsets my stomach – such are the perks of growing older with a compromised immune system and a body that seems to find a new failing on a near-weekly basis – but I inexplicably find myself still with half a fridge drawer of them, red and white and peeling at the edges, and so I shrug and accept the consequences. A tin of cannellini beans at eye level, a bag of basic rice so old that it was 45p when I bought it (it has risen to 65p now, and I no longer shop at that particular supermarket). I want comfort, soft and creamy, …

Bread, Bean & Fennel Stew, 17p

The idea of putting bread in stew is one that dates back hundreds of years, to a medieval broth known as ‘caudle’. It is both a use-up for stale bread, or crusts cut off for fussy children, and adds both texture and thickness to a liquid broth. This soup is hearty, wholesome and delicious – made in a grey January fog for a group of hungry friends, and devoured with gusto. The ingredients are all fairly interchangeable; the beans can be any kind you fancy, even plain old baked beans will do. You can extend this with some diced chopped veg, or sweeten and substantiate the base with chopped onion and garlic, but I like it just as it is, simple and huggy. The fennel is just there for a touch of sweetness; if you don’t have any in, a teaspoon of sugar and some herbs will do the job just fine. To make this gluten free, simply replace the bread with gluten free bread of your choice. I make mine with kidney beans sometimes, …