Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how ...

You can add any veg you like to this versatile stew. Just add root vegetables and ... By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes ...

See cooking instructions below recipe. The beans and corn crumb for the stew can both be made in advance and chilled in the fridge for a day or two. Any remaining beans and crumb can be taken for ...

Simmer for 20-25 minutes until the potatoes are tender. Add the green beans and the 8 herb spice mix. Bring the stew back to ...

Paneer has the versatility to be dredged in breadcrumbs and fried like a cutlet, cubed and thrown into a vegetarian stew, or marinated ... Blistering green beans turns them delightfully shriveled ...

You stir-fry, then stew chicken thighs with an array of root ... 2 tbsp sugar / 2~3 green beans / 1/2 tsp salt 1. Soak dried shiitake mushrooms in 200 ml of water overnight. Remove the stems ...