Spring Green Baked Eggs

Easter has come and gone, blossom is on the trees, you have shed the puffer jacket, you might have put it back on, and you have optimistically fired up the barbecue after it reached above 15 degrees. Spring is here people, and along with all the aforementioned this also comes with a new season of produce. Winter veg is great but its time for a change. I am talking less root veggies, and more of the green stuff. This recipe takes full advantage of springs’ seasonal produce by packing it all into one pan to serve up for a weekend brunch. It’s perfect to treat your family/flatmates on a slower Saturday morning when the weather is a little warmer and you are wanting something that tastes super fresh.

The baked eggs idea stems from shakshuka. It is similar to shakshuka in that it is eggs cooked in some kind of vegetable sauce – but that is about it. Whereas shakshuka uses a spiced tomato base, this recipe calls for a fresh and herby vegetal base. For my dish I used what was available to me, so that included Russian kale (I know…boujee), spinach (finely chopped), peas, roughly chopped asparagus and leeks. However, the actual vegetables used in this recipe can be easily varied depending on whats available to you or most in season. The Russian kale and asparagus can be substituted to whatever green spring vegetable you can find – whether that be swiss chard, tenderstem/purple-sprouting broccoli, pak choi or regular kale. Very finely shredded spring greens or cabbage could easily substitute the spinach. However make sure if using spring greens and cabbage to steam/boil these before adding to the pan. Spring greens have a stronger, “in-your-face” flavour, whilst cabbage will give the overall dish a milder and sweeter taste.

Obviously eggs are a main ingredient in this recipe so this is not vegan. However a good vegan alternative to eggs could be to swap them for artichokes. Peeled, quartered and chargrilled artichokes would makes an amazing addition to this recipe. As an alternative to the garlic and herb roule add tahini, a splash of lemon juice, salt, pepper, minced garlic and cumin to vegan yoghurt and spoon on top of the vegetables in swirls.

I paired this with thick crusty sourdough that I brushed with olive oil and chargrilled on a griddle pan. Seeing as half the country has turned into master bakers, this would work well served with most yeasty projects that you’ve got ongoing. Foccacia, ciabatta, soda and Turkish bread would all be acceptable choices. If there are more than 4 people in your house, have no fear. This recipe makes a big portion so can be easily stretched. Simply add 2 eggs for each person and serve with either extra toast or some slices of avocado.

Serves: 4 Cooking Time: 45mins

Ingredients:

  • 300g of Russian Kale (or alternative)- roughly chopped
  • 2 large leeks- thinly sliced
  • 100g of asparagus tips- chopped in half and sliced down the middle if very thick
  • 250g spinach very finely chopped
  • 200g peas- preferably garden peas (I used frozen- but fresh is also fine)
  • 8 eggs
  • 3 cloves garlic- minced
  • 1 lemon
  • 3 tbsp thyme
  • 2 tbsp oregano
  • 1 tbsp dill
  • 1 tsp cumin
  • 2 tbsp tarragon
  • 1 handful of fresh mint leaves- roughly chopped
  • Cracked black pepper
  • 2 tbsp pesto
  • 75g Garlic and Herb Roule
  • 1 red chilli- sliced
  • 20g Walnuts- crushed
  • Bread (to serve)
  • Lemon slices (to serve)

(Disclaimer: all herbs used are dried unless other wise stated. If you have access to fresh herbs that is even better! Here is a link to a super handy conversion guide for fresh vs dried herbs: https://www.janevaskitchen.com/blog/2019/herbs)

How-To:

  1. In the widest and deepest pan you own (that has a lid) add about a 1tbsp of olive oil along with the leeks and garlic and sautee on a low heat until the leeks have gone slightly translucent. If the leeks start to stick to the pan at all add a dash of water and continue moving them around.
  2. Add the Russian Kale and asparaghus and turn the heat up to medium-high. Cook for a further 5 minutes or until the veggies have gone considerably greener. Again, if anything starts to stick to the pan add a dash of water.
  3. Add the dried herbs and give everything a good stir and cook slightly until they are very fragrant.
  4. Add the spinach and the peas and cook for a further 10 minutes on a low heat, with the lid on.
  5. Add the juice of half a lemon, a third of the chopped mint leaves and season with salt and cracked black pepper. Stir through
  6. Flatten out the vegetable base across the pan and make 8 wells. Crack and eggs into each of these wells. Cover the pan with the lid and leave for the eggs to cook on a low heat.
  7. While the eggs are cooking add two tablespoons of green pesto to a small bowl along with 1 tbsp of water and the juice of half a lemon. Mix together and combine to get a looser and more tart pesto.
  8. Once the eggs are almost cooked to preference (I like mine still a little runny), remove the lid and add small chunks of the garlic and herb roule all over the pan. Spoon the pesto mixture all over the pan. Add the sliced chilli, sprinkle over the walnuts and the last third of the mint.
  9. Serve with some toasted crusty bread and a slice of lemon.

If you give this recipe a try, make sure to let me know how it goes in the comments or show me the finished product by tagging @food__hoe or using #foodhoeblog on instagram.

Good Friday Grilled Fish Tacos

I’ve been looking for an excuse to post a fish taco recipe and then I was told that apparently this Friday is Good Friday- who knew? Not me. Quarantine has well and truly dismantled the concept of time and things just “happen” now. Anyway, I checked a calendar and I can confirm that it is Easter this weekend. For the average Brit Good Friday is traditionally spent recovering from the night before just enough that you can make it through a family meal before returning back to the pub. But to a small subsection of society it is also a religious holiday where people eat fish (Sorry mum, I am joking of course).

You could get a takeaway from the chippy down the road (if it’s open) or you could try a new recipe that could elevate your usual fish friday. This option definitely takes a little longer but hey, what else have you go to do? So, this Friday I will be kicking off my four day weekender with the best £7 bottle of white I could find at the co-op and these tacos and you know what? That is as exciting as life gets right now.

Given, that food availability is a bit hit or miss at the moment I have included substitutes in the ingredient list. I am also going to note that this recipe is heavily adapted to what is available in the UK. For example, where the f*** am I supposed to be getting tomatillos from for salsa verde? I’m pretty sure Tesco missed the delivery of that one.

Serves: 4 Cooking Time: 1hr 15min

Ingredients:

For the Fish:

  • 6 fillets of white fish- e.g. cod, bass, haddock (whatever you can get your hands on)
  • 2 garlic cloves, finely chopped
  • 4 tbsp fresh orange juice
  • 1 tsp dried oregano
  • 1 large white onion- chopped
  • 60ml oil- I used olive as that is all I could find on the shelves
  • 3 tbsp lime juice
  • 1 tbsp honey
  • 1/4 cup finely chopped coriander

For the Baja cream:

  • 3 tbsp mayonnaise
  • 150g sour cream/greek yoghurt/quark/skyr
  • 2 tablespoons fresh lime juice
  • 1 teaspoon (packed) lime zest
  • pinch of salt

For the Salsa Verde(-ish):

  • 6 jalepeno slices from a jar – you can vary this depending on spice but getting them from the jar means your salsa will have a nice tang
  • 1 cup coriander – leaving the stems on is fine- becky help how do I write this without the cup measurement?
  • 3 garlic cloves- whole with skin on
  • 4 spring onions – separate the whites from the green tops
  • 1 tbsp lime juice
  • 1 serrano/Friarelli /Hungarian wax pepper – basically a long pale green pepper that has a bit of heat to the seeds. If you can’t find this just use a green bell pepper and increase the amount of jalepeno’s used.
  • 1 tsp honey – (1 1/2tsp honey if using green bell pepper)
  • 1/2 tbsp orange juice

For the Quick Pickled Red Onion:

  • 1 large red onion – halved and thinly sliced
  • Cider vinegar or rice wine vinegar – enough to just cover the onions
  • 1 tbsp White Sugar
  • 1 tbsp Salt
  • Cracked black pepper

For Assembly:

  • Soft taco tortillas- corn preferably but flour will do. If no taco size available- get some scissors onto some “old el paso” fajita tortillas??
  • 1/4 of a red cabbage – roughly sliced
  • Coriander- roughly chopped to serve
  • Spring onion – optional. Chopped diagonally. To serve.
  • Lime wedges – to serve

Recipe:

  1. Marinating the fish: Mix the garlic cloves, chopped onions, oil, coriander, orange juice, lime juice, oregano and honey together in a large high sided baking dish. Season the fish with salt and place in the baking dish on top of the marinade. Spoon some marinade on the top side of the fish. Cover with foil and put in the fridge. Leave for half an hour; turn the fish over and leave for a further half an hour. It is okay if the acidity of the citrus starts to cook the fish slightly.
  2. Quick Pickling Red Onion: Whilst you are marinating your fish, place the finely sliced red onion in a bowl. Cover the red onion about 3/4 of the way with the vinegar. Add the salt and sugar. Mix well. Top the further 1/4 up with cold water. Cover this mixture and leave in the fridge until 5 minutes before serving.
  3. Making the salsa verde-ish: Pre-heat the oven to 200°C. On a dry stove-top skillet/grill blister the pepper and the whites of the spring onion. Once a decent char has appeared on the vegetables. Add these along with the two cloves of garlic to a baking tray and roast for 12 minutes. Once the vegetables are roasted add these to a food processor or nutribullet along with the rest of the ingredients. De-seed and de-rib the pepper if you want to decrease the heat. Blitz these until an almost smooth texture, season to taste, thin out with a couple table spoons of water if too thick for your liking. Transfer salsa to a serving bowl.
  4. Making the Baja Cream: Mix all these ingredients very well together and season to taste. Put in the fridge for later use.
  5. Grilling the fish and toasting the tortillas: Brush the griddle pan with about 1 tbsp of oil. Place the fish (still with some of the marinade stuck to it, but avoiding a lot of onion as this will burn) on the griddle once it has reached a medium high heat. Let the fish cook on this side and do not flip until a slight char has formed. Whilst the fish is cooking, brush a pan without about 1/2 tsp of oil and place a tortillas on a medium high heat. You will know it is time to flip the tortilla when it starts to puff up as the bubbles rise. Flip the tortilla and and wait for the bubbles to puff up on this side as well. Continue until all the tortillas are toasted.
  6. Final Assembly: Once the fish is cooked, gently pull part so it is in chunks. Place in a bowl. Drain the liquid from the pickled red onions and rinse with cold water before putting back into a bowl. Add a pinch of salt and a good pinch of cracked black pepper. Once all the components are ready arrange in a serve yourself style (see image below). To assemble to taco I like a little bit of red cabbage, then a few chunks of fish, then the red onion, a decent drizzle of baja cream and salsa verde add a couple leaves of coriander and a spritz of a lime wedge.

If you give this recipe a try, make sure to let me know how it goes in the comments or show me the finished product by tagging @hoe4bakedbeans or using #foodhoeblog on instagram.

“All-From-The-Asian-Supermarket” Soup

The world is upside down. Schools are closed. Pubs are shut. Supermarkets are empty. Britain’s on lockdown. And I cannot remember a life before social distancing. With the negatives being so easy to dwell on, I am trying to focus on a positive I take away from this abnormal time. All this free time indoors is giving me the opportunity to make all those dishes that my usual schedule wouldn’t permit. Throughout the next three months, I am going to make the kitchen my bitch.

However, with the ever-growing pandemic panic some underlying racism has managed to sneak its way into the COVID-19 conversation. So, to say f*** you to those ignorant bastards I went to my local Asian supermarket and made a recipe using only ingredients I found there.

Whilst everyone is out clearing the shelves at Sainos, Tesco and Asda, most asian supermarkets and independent grocers have managed to remain (relatively) well stocked. As well as avoiding the manic crowds, when choosing to shop here you will be supporting local businesses and leaving more food on the aisles for the vulnerable and for our all-important key workers.

As a bonus, if you are feeling under the weather this Asian fusion noodle soup is ideal. The broth feels almost medicinal with the garlic, ginger, chilli and coriander; and all the veggies and noodles make the soup feel comforting without sparing any flavour. While the crispy tofu is totally optional, I love it here as it gives the dish a great textural difference whilst bringing in protein to make the whole bowl a bit more balanced.

Serves: 6 Cook time: 1 hour (+ prepping the tofu 6 hours before)

Ingredients

For the Noodle Soup:

  • 4 tbsp Gojuchang
  • 1 tbsp Fish Sauce – swap out for soy sauce to make vegetarian
  • 1 Veg Stock Cube
  • 1 Stick of lemongrass
  • 1 tbsp sriracha
  • 1 Thumb of ginger – minced
  • 3 Cloves of garlic – minced
  • 3 Banana shallots
  • 200g Enoki mushrooms – remove the bottom 4cm
  • 200g Beansprouts
  • 400g Pak choi (about 5 heads) – leaves and stalks separated and stalks chopped
  • 3 Carrots – peeled and chopped into matchsticks
  • 8 Spring onions – diagonally chopped
  • 1 Bunch of Coriander – stalks removed and leaves roughly chopped
  • 200g Ribbon rice noodles

For the Crispy Tofu:

  • 500 g Firm tofu
  • 70g Rice flour
  • 2 tbsp Turmeric
  • 1 tbsp Salt
  • Toasted sesame oil

About 6 hours before you want to make the soup, you need to start prepping the tofu. Remove it from the packaging and drain any of the excess liquid. Blot with paper towels to remove as much excess liquid as possible. On a chopping board, put down a clean tea towel and place the tofu on top. Wrap the tofu in the tea towel. Place three heavy books on top or maybe even a heavy dutch oven filled with books? Just something to make sure a decent amount of pressure is being applied to the tofu and it is being really squished down. If you notice that the towel has almost soaked through, change it for a fresh and clean one and re-apply the press.

Now it’s time to make the broth. In a large high-sided pot add about 3 tbsp of oil over medium heat. Add the garlic, ginger and shallots and sauté until fragrant. Add the gojuchang and sriracha and cook until the shallots are translucent. If anything starts to stick to the bottom of the pot add a splash of water.

Next, add the carrots and pak choi stalks and fry for a further 5 minutes. Add the stock cube, 1.5L of water, the lemongrass and the fish sauce. Stir all the ingredients together, making sure nothing is stuck to the bottom of the pot and bring to boil. Once the broth has been brought to a boil, let it simmer on low for 30 minutes.

Whilst the broth is simmering, remove the tofu from the press and cut it into large chunks. It is alright if some of the chunks slightly fall apart. These little pieces will get extra crispy in the frying process. Now, put the rice flour, turmeric and salt into a large bowl and combine. Coat each piece of tofu completely in the flour mixture and set aside. Once all the tofu is coated, drop into a pan with 4 tbsp of toasted sesame oi over medium-high heat. You will know the oil is hot enough, when you put a chopstick or fork in the oil and bubbles start to form around it. Drop in 5 tofu chunks at a time, turning to the other sides when each side has become golden and crispy. Continue this until all the tofu is fried, setting aside the tofu for when you are ready to assemble the noodle soup.

Now back to the broth, add the beansprouts, enoki mushrooms and spring onions into the pot and stir. In a separate bowl add the ribbon noodles and cover with boiling-hot water. Add the leaves of the pak choi and coriander (leaving some for garnish). Wait until the noodles are almost cooked and remove them from the water and put them into the broth. Stir one more time.

To serve, ladle out about 1/3 of a bowl with broth, then some veggies (making sure to get all of them) and then the noodles. Next, add about 4-5 pieces of the crispy tofu to the bowl and garnish with coriander. One of the best thing about this recipe is how great it is to batch cook. When it comes to reheating the leftovers the flavours will have developed even further. As you only added the tofu at assembly, any protein can therefore be added when you come to eat this again in the following days. The next day I had the noodle soup with prawns; but you could also try chicken or a vegetarian equivalent.

If you give this recipe a try, make sure to let me know how it goes in the comments or show me the finished product by tagging @hoe4bakedbeans or using #foodhoeblog on instagram.

Food Guide: Hanoi, Vietnam.

After eating my way through Vietnam, I can now confirm I am 50% girl 50% Bahn Mi.

When is the best time to go travelling around Asia? During the start of a world wide pandemic. After corona popped its head up, my travel plans turned into a bit of a shit show. Asia – and subsequently the rest of the world – went into meltdown, meaning that following my original itinerary was no longer an option. However, there is a silver lining in every covid-19 outbreak and for me that was getting stuck in Vietnam for much longer than I had planned.

In the 6 weeks (on and off) I spent in Hanoi, it became a home away from home; so now, I feel I am now somewhat qualified for sharing my knowledge on the best spots to eat decent veggie scran. I have split this food guide into three of the main districts where I spent my time: Hoan Kiem (The old quarter), Tay Ho and Bah Dinh.

Hoan Kiem

  • Om Hanoi Yoga and Cafe – 62 Lý Thường Kiệt, Trần Hưng Đạo, Hoàn Kiếm, Hà Nội – Be warned this first place is not cheap ( about 100K vnd for a salad) and it most certainly isn’t Vietnamese. This place is clearly targeted at cashed up vegan hippies who want some food with their good vibes (insert peace symbol here) yoga classes. However, I am still including this on my list as this place definitely provided me with some serious nourishment when I needed it the most. I would highly recommend one of their salads and mint lemonade. Perfect after a heavy weekend to trick your body into thinking you are going to look after it again.
  • Vegan Bahn Mi – 66B Tran Hung Dao, Hoàn Kiếm, Hà Nội- I mean, it does what it says on the tin. This adorable little establishment offers the best vegan bahn mi I had in Vietnam – and for only 20-23K vnd, go ahead and grab 2 or 3 or 4 because you will not regret it.
  • Tam An Lac– 70 Lý Thường Kiệt, Trần Hưng Đạo, Hoàn Kiếm, Hà Nội- Run by a Buddhist family, this vegan restaurant is super welcoming and homely. As you are in Hanoi, give their vegan Bun cha (35K vnd) a go. I don’t know how they do it, but it tastes unreal. You are definitely required to eat some Bun cha whilst you are in Hanoi even if you are veggie. They also run a donation based buffet the 1st, 14th, 15th and 30th day of the Lunar months. This place is not one to be missed.
  • Noodle and Roll– 39C Ly Quoc Su, Hoàn Kiếm, Hà Nội – This is the place to take your mates who refuse to go to a veggie restaurant. With both an extensive carnivore and vegetarian-friendly menu, everyone is happy, and the quality of the food speaks for itself. The vegetarian menu is also mostly vegan. A veggie noodle dish will usually cost you around 50K vnd.
  • Loading T – 8 Chân Cầm, Hàng Trống, Hoàn Kiếm, Hà Nội – This was by far the best egg coffee I tried in Hanoi, and as a bonus, this cafe is set in the dreamiest run down French Mansion in the old quarter.

Tay Ho

Being the ex-pat haven that it is, almost all of the suggestions on this next list are western. No judgement. Sometimes, you cannot physically eat any more noodles and that is okay. However, there is still plenty of great Vietnamese food in Tay Ho, but I have just chosen to focus on some of the alternatives here.

  • Hey Pelo (Original French Tacos) – Location 1: 81B Xuân Diệu and Location 2: 164 Tu Hoa, Tây Hồ. This will most likely be the first restaurant any mate from Tay Ho will ask if you have tried. Think of what would happen if a burrito had a baby with a kebab, and this is what you’ll get at Hey Pelo. Their veggie option is falafel. It provides incredible greasy drunk or hangover food and you can even pick your sauces to go inside the wrap (give the algerian and frappaz a try). Be warned though, I doubt you will want anything bigger than a small (85K vnd) as these “French Tacos” are packing.
  • Taco Non La – Location 1: 32 Đường Tô Ngọc Vân, Quảng An and Location 2: 25A Xuân Diệu, Quận, Tây Hồ. This build your own style of tex-mex will be more up your street if you are looking for an actual burrito. These are still big boys though, so once again I would opt for the smallest size.
  • La Studio – 44 Ngõ 31 – Xuân Diệu, Quảng An, Tây Hồ, Hà Nội – This place just screams brunch vibes on a Sunday morning. I can’t even take the piss though, because the food is just too good. Everything here is vegan and the smokey tempeh sandwhich on the sesame bagel is something else. Bonus tip: don’t skip on trying one of their baked goods.
  • Kiez Vegan Cafe & Bistro – Số 2 Ngõ 31 – Xuân Diệu, Quảng An, Tây Hồ, Hà Nội – Home of the vegan philly cheese steak (75K vnd) and the vegan doner kebab (79K vnd).
  • Crust – Số 3 Ngõ 12 – Đặng Thai Mai, Quảng An, Tây Hồ, Hà Nội – Crust is your mate who you can always rely on to be down for a good time and to stay out late. Being one of the cheaper pizza options in the area and one that is open till 3am it had to get a mention. It is 159K vnd for a large margherita pizza and they even have the option for vegan cheese.
  • Pizza Belga – 225 Âu Cơ, Quảng An, Tây Hồ, Hà Nội – If you are feeling a bit more boujee, give Pizza Belga a go. Wood-fired pizza with super fresh-tasting tomato sauce and buffalo mozzarella. Pizza’s range from 150K vnd to 320K vnd. Some even say it’s the best pizza in Hanoi…
  • Loving Hut – 147b Âu Cơ, Tứ Liên, Tây Hồ, Hà Nội – This is the only Vietnamese restaurant that has made it onto the list. The Bun Bo Hue (35K vnd) is top on my list of vegan alternatives they offer here. This place is also great for stocking up on vegan essentials like nutritional yeast and they even sell impossible burgers.

Bah Dinh

  • Com Chay Ha Thanh – 116 Ngo 166 Kim Ma, Ba Dinh – If you like fake meat, this place is for you. In the courtyard, you can find them seasoning and spicing their “sausage” and, their “pork ribs” even come with coconut bones. I know realistic fake meat is not for every veggie but for me… that bangs.
  • Pho Tu Bi Vegan Restaurant – 30A Ngo Truc Lac, Truc Bach, Ba Dinh – This is your stop in Truc Bach for vegan phở bo (Pho Tu Bi- 25K). Friendly staff and tasty food.

As well as eating at these restaurants, I also made Bahn mi trung a staple food group whilst travelling in Vietnam. Bahn mi trung (hold the pate) is essentially just a Bahn mi with an egg omelette filling. I always try to eat some form of street food whilst travelling, so these would just be from any cart I found on the side of the road. As well as this, I often ate at Bia Hois with no issues. “Dau hu sot ca” (Tofu in tomato sauce) and “rau muống xào tỏi” (garlicky stir fried morning glory) were my usual picks. But disclaimer: if you are particularly fussy about cross-contamination…I wouldn’t bother. It is not high on these places list of priorities, so I would stick to the restaurant options above or give Happycow.net a gander.

If you have any more suggestions for vegetarian/vegan spots in Hanoi, comment below and share them with the people.

Leek and Lentil Shepards Pie with Butter bean and Celeriac mash

Okay look, I get it, this is not a Shepards pie. I know what a shepards pie is and this really is not it. But, by using lentils instead of a veggie mince replacement (Quorn etc) you are upping the fiber content whilst still getting in protein. The celeriac and butterbean mash may also seem blasphemous, but this alternative creates a genuinely light and fluffy mash that is so much quicker to make and still tastes great (this is not to say I don’t have time for proper mash when that is all will satisfy me).

It is definitely an interesting spin on a classic and I promise the flavour of this pie will not disappoint. This is definitely a winner for veggies looking for a hearty evening meal on these cold nights. BUT, for those looking for an authentic British shepards pie… look away now…

Serves: 4 Cook time: 1.5 hours

Ingredients

For the pie filling:

  • ½ cup dried red lentils
  • 2-3 leeks thinly sliced
  • 4 celery stalks finely diced
  • 2 carrots finely diced
  • 3 tbsps red wine vinegar
  • 600 ml veg stock
  • 3 tbsp tomato paste
  • 1 & 1/2 tbsp marmite
  • 2 tbsp chopped fresh thyme
  • 1 tbsp olive oil

For the mash:

  • 1 medium sized celeriac- peeled and roughly chopped
  • 1 can of butter beans
  • 4 tbsps of quark or greek yoghurt – alpro’s Greek style plain is a good vegan alternative or you could even try 75g of pureed silken tofu
  • 1 egg – omit the egg if veganising the recipe
  • ½ tsp mustard powder


Boil the celeriac in salted water until tender (a normal knife should easily be able to cut through). Drain and allow to cool whilst you cook the filling.

Gently saute the leeks, celery and carrots with the thyme into a high sided pan, until the veg and thyme becomes aromatic and the celery becomes slightly translucent. Next, add the tomato paste and lentils and stir to combine all ingredients. Add the marmite and the red wine vinegar and stir once again. Then, add the veggie stock and bring the pan to boil. Cover the pan and simmer for about 20-25 minutes. You’ll know its done when the mixture has thickened and the lentils are tender and a little mushy. If the mixture is looking a little dry/too thick during the cooking process just add some water

Whilst your filling is cooking away, add the cooled celeriac and drained butter beans into a food processor and pulse until roughly combined. Add the egg, mustard and season with salt and pepper to taste. Continue to pulse until combined, then add the quark (or vegan alternative) until desired consistency is achieved (I like the mash on top of my pie to be really smooth, so that when it cooks in the oven it gets super light and fluffy).

Once the lentils are cooked, transfer to an oven-safe pie dish (or individual pie dishes). Add the celeriac and butter bean mash on top, making sure to cover the whole of the filling. If you want to get fancy, you can make a little pattern with a fork on the top. Bake in the oven for 35 minutes or until the top is golden and the filling is bubbling away.

Serve with your chosen veg (I went with garlic sauteed broccoli)…. and enjoy hoes.

The golden beauty ready to be served.

If you give this recipe a try, make sure to let me know how it goes in the comments or show me the finished product by tagging @hoe4bakedbeans or using #foodhoeblog on instagram.

Welcome to the club you Hoe…

FoodHoe is a safe space for all my hoes who love making, eating and talking about food.

There is so much wellness bullsh*t clogging up our feeds pushing health-related agendas and pseudo-scientific diets. FoodHoe is here as the anti-hero you never knew you needed. Nutrition will never be the all-consuming focus of FoodHoe. This space was created for the non-judgmental enjoyment of food exploration. So let me make this clear… there will be none of that detoxifying, alkalising, ketogenic, paleo or raw nonsense here. Just banging dishes and discussions for people who give a f*** about food.