Special Green Beans.

Because sometimes plain French beans just don't cut it! This would be nice as an accompaniment to a roast for a change, or you could even replace your chips with them for a healthier meal.

Recipe adapted from Simply Scratch

Ingredients:
2 packets green beans (or however many you want)
2 egg whites, lightly beaten
1 mugful breadcrumbs made from stale bread (3 or 4 slices would be plenty - I used the remains from gluten free loaf I'd made)
1 mugful finely grated strong white cheese (I used Cornish Gove, but Cheddar would be fine)
Salt and pepper

Instructions:
1. Heat the oven to 180 degrees C. Boil the green beans in salted water for 3-4 minutes, then drain and rinse in cold water to retain the bright green colour. Pat dry. 
2. Get your station ready! Mix the grated cheese and breadcrumbs together in a bowl, with a sprinkling of salt and pepper. Dip the DRY green green in the egg whites, then in the breadcrumb/cheese mix. Place on a baking tray.
3. Place the green beans in the oven for 15-20 minutes until the breadcrumbs are golden brown. Serve hot.

Simple Broccoli Rabe.

The inspiration for this came from my last visit to the States, where we bought this from a little deli on the outskirts of St Louis. I've made it a few times, but this one is lighter as I've replaced the mayo I normally use for plain yoghurt. Try it for an alternative picnic dish - it's oh-so summery!

Ingredients:

2 heads broccoli

200 ml plain yoghurt

2 Tbsp. red wine vinegar

1 Tbsp. caster sugar

A handful of slivered almonds

A handful of dried cranberries

Instructions:

1. Cook the broccoli in salted boiling water until al dente.

2. Mix together the yoghurt, vinegar and sugar.

3. Drain the broccoli and add to the serving dish. Mix in the yoghurt sauce, and scatter the almonds and cranberries on top.

4. Leave to rest in the fridge and serve cold.