Smashed Bashed Veg & Runner Beans with Tomatoes

It's Saturday and I need to use up more veg before we go away for a few days in Edinburgh. I'll be serving the fantastic veg with grilled lamb steaks and steamed potatoes.  

Smashed Bashed Veg

Ingredients

2kg mixed veg, cut into small chunks; I used 1 small swede, 3 courgettes, 2 yellow squash, 1 large onion and 6 carrots

75g butter

3 tbsp. extra-virgin olive oil or rapeseed oil

2 tbsp Dijon mustard

A selection of chopped fresh herbs if you have them.

Method

Put the veg in a large pan of salted water. Bring to the boil and cook for 10 to 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.

Runner Beans with Tomatoes

Ingredients

1tbsp olive oil

1 garlic clove, finely chopped

8 runner beans, strings removed and cut diagonally into thin strips (I only had 8 ready to eat)

6 small tomatoes

Salt and freshly ground black pepper

100 mls vegetable stock

1 small sprig of sage, finely chopped

Chopped parsley to garnish.

Method

Warm the oil in a large frying pan over a medium heat.  Add the garlic and cook, stirring, for a further minute, then add the beans and tomatoes, season well, and cook and stir for a couple of minutes. Pour in the stock, add the sage bring to a boil, lower the heat and simmer uncovered until the beans are tender and most of the liquid has thickened into a sauce.

Stir in the parsley and season. Serve hot or warm.