Recipe Category: Jane Lyons & Will Bowman Issue 195
Recipe
BUTTERNUT SQUASH MUSTARD
Perhaps a bit quirky, but this take on classic hot-dog mustard really hit the spot for us. The sweetness of the butternut melding with the hot mustard and sharp vinegar creates a very versatile and balanced condiment.
Recipe
BAKED BEANS WITH BEET LEAVES
Whether it’s a revamp of a childhood staple, a commonly wasted ingredient being used, or a somewhat out-there transformation of a dish, Reinventing the meal is about introducing something new to your culinary tool-kit.
Beetroot leaves, which have a similar taste and consistency to chard, make a great addition to these simple and comforting baked beans. Serve with garlicky oil-rubbed sourdough or fried eggs – or both!
