Mushroom Beanotto

An interesting and tasty twist on risotto, this delicious and filling ‘beanotto’ is made with beans, swiss chard, a variety mushrooms and thyme in a base of stock and mascarpone. 

Ingredients: 2 cloves of garlic, 2 shallots, 90g button mushrooms, 60g oyster mushrooms, 200g swiss chard, 6g thyme.

From the Larder: glug of oil, 175g mascarpone, 200ml stock, tin of cannellini beans or otherwhite beans, juice and zest of ½ lemon.


  • Dice garlic and shallots and begin sautéing in a knob of butter.
  • Slice mushrooms and add to the sauté pan and continue to sauté for 5-10 minutes until soft and browned.IMG_1633
  • Finely Chop the chard and add to the pan and continue to cook.
  • Prepare the stock and then add to the sauté pan and allow to cook for a further 5 mushroom and chard 600px
  • Drain, rinse and add the cannelini beans.
  • Strip thyme leaves off the stems and add to the pan.
  • Mix in the marscapone, reduce heat, squeeze in juice of ½ lemon, season to taste, stirring while it gets hot again.IMG_1646
  • Serve with lemon zested over,
  • And for hungrier tummies, crusty bread or a baked potato.

Cavolo Nero and Barley Hot Pot

We love a good one-pot wonder of a meal. This is just that – a brilliant warming stew full of veg and barley. We suggest using cider instead of stock, which gives it a lovely rich sweetness.

Ingredients: 2 cloves garlic, 2 shallots, 1 carrot, 1 bay leaf, 1 stick of celery(allergen), 150g potatoes, 70g cavolo nero, 5g thyme.

From the larder: 100g barley, 500ml cider (if you have it) or stock, plus water, 2 tsp Worcester sauce, 1 tsp honey (optional extra: sausages).


  • If using, cook sausages in the oven while making the stew.
  • Heat 2 tbsp of oil in a heavy bottom pan on low heat. Mince garlic, thyme, chop shallots, carrot & celery and potatoes. Add to the sauce pan along with the barley and cook for a few minutes allowing veggies to soften slightly.


  • Add the cider or stock into the heavy bottom pan and then add the bay leaf, Worcester sauce, honey and a grind of black pepper.
  • Chop the cavolo nero and add to the saucepan.
  • Stir and leave to simmer with the lid on for 25 minutes until barley is soft, but still has a little bite. Stir occasionally and add a little water to just cover the veggies, as the barley will absorb liquid as it cooks.
  • Taste and adjust seasoning before serving alone or with sausages (Toast is also a tasty accompaniment if so desired!).