Here at Netherton HQ, we are very fond of Claudia Rosen's A New Book of Middle Eastern Food - an interesting title, as our copy was published in 1986. But the recipes are timeless and classic and it was intriguing to compare her recipes with those being created in the homes that Nigel visited.
This is not authentic, it is just a delicious combination of ingredients, inspired by the tastes of the Middle East, which I hope you will enjoy as much as we did.
We ate this with slices of bread, drizzled with Bennett and Dunn rapeseed oil, sprinkled with home made za'atar and then baked until crisp on our griddle plate in a hot oven.
It would be equally good with a flatbread and of course, whilst it makes a great vegetarian main dish, it would also be good with lamb chops!
150g butter beans, soaked overnight, simmered until soft in fresh water.
100g green beans, chopped
2 tblsp rapeseed or olive oil
1 red onions, sliced
2 fat cloves of garlic, sliced
1 aubergine, cut into ½" cubes
2 tsp salt
½ tin chopped tomatoes
1 cinnamon stick
Juice of half a lemon
1 tblsp chopped mint
Heat the oil over a medium heat in a Prospector pan and add the onion, garlic and aubergine.
Cover with a lid and cook slowly until the whole lot is soft. This should take around 20 minutes.
Add the beans, tomatoes, cinnamon and salt, pop the lid back on and cook for 30 minutes.
Remove from the heat and stir in the lemon juice and mint.
Either serve immediately or allow to cool to room temperature.
Serves 2
Netherton Foundry Shropshire 2018 ©
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