Butter Bean And Mustard Mash Recipes

BASIC MUSTARD MASH

Steps:

• Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.

BEAN MASH

Steps:

• Drain the beans and rinse under cold water.
• In a pan, add the olive oil and heat it up on a low to medium heat.
• Peel and chop the onion, and fry it until golden.
• Add the peeled and chopped garlic, and fry for a further 30 seconds, then add the beans, salt, pepper, paprika and water.
• Leave to simmer for 1 minute, then add everything to a blender.
• Blitz everything in a food processor until you get a smooth paste.
• Transfer to a bowl and decorate with rosemary.
• Serve warm or cold.

BUTTER BEAN AND MUSTARD MASH

Steps:

• Place the beans in a heavy pan and add the stock.
• Bring to boil and simmer for 20 minutes.
• Drain and reserve the stock.
• Mash the beans with the mustard and oil.
• Stir in the parsley.
• If the mash is too thick thin with some of the stock or more olive oil.

ROOT VEGETABLE & MUSTARD MASH

Steps:

• Put the veg in a large pan of salted water. Bring to the boil and cook for 15 mins until tender. Drain well, then mash adding the butter, oil and mustard. Season generously. Mix together until the butter has melted, and serve piping hot. This can be made a day ahead and reheated in the pan with a touch more butter, or in the microwave.

HERBY SAUSAGES WITH BUTTER BEAN MASH

Steps:

• Heat grill to high. Brush 1 tbsp oil over the sausages, and grill on a tray for 20 mins, turning regularly.
• Meanwhile, heat the rest of the oil in a saucepan over a low heat. Add most of the spring onion and cook for 5 mins until softened. Add the beans, garlic, and lemon zest and juice, cook for a few mins more, then gently mash with a potato masher to get a thick, creamy consistency. Season and cook for 5 mins more until warmed through. Scatter over the remaining spring onion and serve with the sausages and wilted greens.

SIZZLING SALMON WITH BEAN MASH

Steps:

• Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it's golden on top and cooked through (check the centre with a fork).
• Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together - a wooden spoon or a masher will do the job - until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it's hot and just wilted.
• Serve the salmon on the mash, drizzled with the cooking juices.

PORK CHOPS & MUSTARDY BUTTER BEANS

Steps:

• Heat 1 tbsp of the oil in a saucepan. Add the onion and fry over a medium heat for 10 mins, or until softened. Add the garlic and cook for 1 min. Stir through the butter beans and stock and bring to a simmer. Add the spinach. Cover and cook for 3 mins or until the spinach is wilted.
• Blitz the mixture using a hand blender for 10 secs, leaving some chunky, whole beans. Stir through the crème fraîche and mustard and season generously, then simmer for 3 mins to thicken. Set aside.
• Season the pork chops on both sides. Heat the remaining oil in a non-stick pan over a medium-high heat. Hold the chops on their sides with a pair of tongs to brown the fat. Cook each one on either side for 7 mins or until cooked through. Spoon the beans onto plates, slice the pork and arrange on top.

MUSTARD MASH

Steps:

• Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a min or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and 3 tbsp milk together and add that to the potatoes. Beat 2-3 tbsp grainy mustard in and season to taste.