Tom Hunt's Butter Beans with Sausage and Broccoli

Tom Hunt offers a unique twist on the classic Italian dish orecchiette con salsiccia e cime di rapa. By replacing pasta with butter beans, Hunt transforms leftover sausage into a quick and convenient meal.

Ingredients:

  • 400g cime di rapa or alternatives like broccoli and leafy greens
  • 1 cooked sausage
  • 1 tbsp pork fat or olive oil
  • 700g jar of butter beans
  • ¼ lemon (zest and juice)
  • Chilli flakes (optional)
  • Grated cheese (pecorino, parmesan, or cheddar)
  • Extra-virgin olive oil (optional)

Instructions:

  1. Prepare the greens by trimming and finely slicing tough stalks.
  2. Crumble the sausage.
  3. Heat the fat or oil in a frying pan over medium-high heat. Add the sausage and cook for a minute.
  4. Stir in butter beans with their liquid and add the greens, lemon zest, juice, and chilli flakes.
  5. Cover the pan, boil, then simmer on low for 10 minutes until greens are soft.
  6. Season and serve with grated cheese and a drizzle of olive oil.

Georgina Hayden's One-Pot Chicken Thighs and Rice

Georgina Hayden presents a flavorful one-pot chicken and rice dish, enhanced with a feta and chilli yoghurt dip.

Ingredients:

  • 6 large chicken thighs
  • 2 lemons
  • 4 tbsp olive oil, plus extra for frying
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 20g unsalted butter
  • 75g vermicelli or fine rice noodles
  • 250g long-grain rice
  • 750ml chicken stock
  • 2 red chillies
  • 1 garlic clove
  • 200g feta
  • 150g Greek yoghurt
  • 100g mayonnaise
  • 40g kefalotyri or pecorino
  • Finely chopped parsley (optional)

Instructions:

  1. Marinate chicken with lemon zest, juice, 2 tbsp olive oil, garlic powder, oregano, salt, and pepper.
  2. Preheat oven to 210C/190C fan/gas mark 6½.
  3. Heat 2 tbsp olive oil in an ovenproof pan, add chicken skin-side down, and cook until golden.
  4. Remove chicken and add butter and vermicelli to the pan, browning for 3-4 minutes.
  5. Add rice, stir, then pour in chicken stock, season, and bring to a boil.
  6. Return chicken to the pan, with skin above the liquid. Bake for 35-40 minutes.
  7. For the dip, fry chillies and garlic, mash feta with yoghurt, mix in mayonnaise and kefalotyri, then stir in chilli, garlic, and lemon juice.
  8. Serve chicken and rice with the dip and optionally parsley and lemon wedges.

Both recipes highlight efficient and flavorful ways to utilize leftover ingredients for hearty meals.