Well, Hello there! Happy New Year and all that. How was your Christmas? I'll be back tomorrow to talk about ours, alongside the obligatory NY resolutions post, but first I wanted to share this. This is what my 9 year old has requested for dinner tonight and because it vanished into the ether when I tried to get all "technical" with my blog (i.e trying to move stuff), I thought i'd post it again.

Excuse the grainy, 4 year old 'taken-at-night-in-my-kitchen' photo (which i'll replace) but I just wanted to share ASAP, as i think it's a really healthy, light, yet comforting dinner for this time of year. Switch to an anchovy-free salsa verde and it's suddenly perfect for Veganuary 2017!

White Bean Crostini w/ Salsa Verde



  • 1 loaf of ciabatta, thinly sliced
  • 2 tbsps olive oil
  • 2 large garlic cloves, thinly sliced
  • 1 lemon, zest finely grated
  • 2 x 400g tins cannellini beans, drained & well rinsed
  • 80ml of chicken or vegetable stock
  • sea salt & freshly ground black pepper

Salsa Verde

  • 2 large handfuls of flat leaf parsley, finely chopped
  • 1 small handful of mint leaves, finely chopped
  • 1 shallot finely diced
  • 90ml extra virgin olive oil
  • 60ml lemon juice
  • 6 anchovy fillets in oil, finely chopped
  • 2 heaped tsbs capers, rinsed, dried & chopped


  1. Pre-heat your oven to 200c/gm 6.
  2. Place your sliced ciabatta on a baking tray (you may need two) and drizzle or brush lightly with the olive oil. Sprinkle with sea salt & freshly ground black pepper and bake for 10-12 minutes, until golden brown. 
  3. Once browned, transfer to a serving platter and leave to cool.
  4. Next, make the bean mash by put the 2 tablespoons of olive oil, garlic & lemon zest and cook over a low heat for 2-3 minutes, until the garlic in softened but not coloured.

  5. Add the beans, stock a pinch of sea salt & plenty of black pepper. Warm through for 3-4 minutes, tossing occasionally until hot.

  6. Remove from the heat & lightly mash to roughly crush the beans. Pour into a serving bowl and allow to cool (the mixture will thicken as it does). Once cooled, drizzle with olive oil & sprinkle generously with black pepper.

  7. For the salsa verde, Stir all the ingredients together in a bowl & mix well. Season with black pepper only and transfer to a serving bowl.