Abel and Cole’s easy grazing dishes to impress at autumn gatherings

Dedicated to using the best seasonal and locally sourced ingredients, the good folk at organic veg box company Abel and Cole have come up with some simple but effective recipes for you to try at home. There are lots more on their website too, but these are two of our favourites to serve at autumn dinner gatherings.

 

Summer Beans with Basil, Peanut and Lime

INGREDIENTS

  • A bundle of runner or French green beans
  • A handful of salted peanuts (or cashew nuts)
  • 1 tbsp olive or sesame oil
  • 2 limes
  • 1 tbsp agave syrup
  • 2 tsp cider vinegar
  • 2 garlic cloves, sliced
  • 1 spring onion or ½ a small white onion, thinly sliced
  • A pinch of sea salt
  • A handful of basil (or try mint or coriander), chopped

 

METHOD

  1. Top and tail the beans. If using runner beans, snip into 4-5cm pieces; cut each into matchsticks, if you like.
  2. Grind or chop the nuts. Toss in a bowl. Grate in the zest of the limes.
  3. Mix the oil, the juice of the limes (about 4 tbsp), honey and cider vinegar.
  4. Pop the prepped beans, garlic and onion in a large heat-proof bowl. Add a pinch of sea salt. Cover with boiling water. Pop a plate or lid over to cover and steam the veg. Drain after 3 mins, or after veg is crisp tender and glossy green. Refresh under cold water.
  5. Toss the veg in the lime dressing. If serving cold, pop the mix in the fridge for a bit. If you want to serve it warm, toss everything in a wok and sizzle until just warmed through.
  6. Finish the hot or cold dish with a scattering of herbs and the lime zested peanuts. Delicious with crispy-skinned fish and a bowl of coconut rice.

 

Peanut Butter Cups

INGREDIENTS

  • 100g dark or milk chocolate
  • About 6 rounded tsp crunchy peanut butter
  • 6 mini or 4 larger cupcake cases (silicone cases work best)

 

METHOD

  1. Break your chocolate into small pieces. Place in a glass or metal bowl. Rest the bowl on a saucepan, quarter full of boiling water. On a low heat, stir the chocolate till half melted. Take off the heat. Stir till fully melted.
  2. Spoon half the chocolate into the cases. Tilt them and use the back of the spoon to coat the sides of the cases, creating an outer shell of chocolate. Pop them in the fridge or freezer till set.
  3. Spoon peanut butter into each case, almost to the top. Smooth it down.
  4. Top each case with melted chocolate, covering the peanut butter. Chill to set.
  5. Delicious cold or at room temperature. Keeps for up to a week.