In River Cottage Light & Easy, Hugh delivers wholesome delights with zero compromise on taste for all occasions. Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.
Later on today, at 12.30pm, Hugh will be fielding your Light & Easy questions during his exclusive River Cottage Twitter takeover. You could ask him about today's brand-new video, spiced beef with bashed beans, or Wednesday's eggy fish fingers with spring onion rice. Or indeed any of the yummy dishes he's served up for Food Tube recently - check them out below!
1 teaspoon coriander seeds, lightly bashed 1⁄2 teaspoon dried chilli flakes, or to taste
1 teaspoon smoked sweet paprika
2 Little Gem lettuces, separated into leaves
A good squeeze of lime (or lemon) juice
Leaves from small bunch of coriander, or parsley
Sea salt and freshly ground black pepper
For the bashed beans
1 tablespoon rapeseed or olive oil
1 garlic clove, sliced
400g tin white beans, such as cannellini or butter beans, rinsed and drained
Small glass of veg stock or water (75ml)
Lime or lemon wedges
Put a large frying pan over a medium-high heat. Add the oil and, when hot, crumble in the mince. Fry without turning for a couple of minutes to allow some good browning, then turn and stir and fry for about 5 minutes until all of the mince has lost its raw look.
Add the garlic, cumin and coriander seeds, chilli flakes and some salt and pepper. Cook for about 10 minutes more, stirring frequently to distribute the spices and brown the mince all over. If there is any excess fat, pour it off.
Add the paprika, cook for a further 2 minutes, until the beef is beginning to get crispy, then take the pan off the heat. Meanwhile, for the bashed beans, put the oil in a saucepan over a low heat.
Add the sliced garlic and cook, stirring, for 1–2 minutes or until it is just starting to colour. Add the beans and a little salt and pepper. Cook for a couple of minutes, then add the stock or water and bring to a simmer.
Simmer for a couple of minutes more then take off the heat. Give the beans a rough bashing in the pan with a potato masher to create a coarse-textured mash, with some whole beans retained.
Add a little more liquid if it seems very dry. Taste and add more salt or pepper if needed. Divide the lettuce leaves between serving plates or bowls, spoon over some warm bashed beans and top with the spicy beef. Add a good spritz of lime or lemon and a scattering of coriander or parsley and serve, with lime or lemon wedges.
With quick guacamole Make up a rough guacamole by mashing 2 ripe avocados in a bowl with a trickle of oil, a pinch of chilli flakes, some roughly chopped coriander if you have some, a little salt and pepper and a generous squeeze of lime. Serve the mince, beans and guacamole on, or with, a cornmeal tortilla, with roughly shredded lettuce leaves if you like, and you’ve got yourself a proper little Mexican feast.