Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Spicy Pumpkin & Sausage Beanotto
If you love risotto, we think you’ll adore this cosy ‘beanotto’ by Heather at Rhindanddine. Made with creamy butter beans in place of rice, plus spicy roasted pumpkin and hearty sausage, it’s finished with crispy sage, golden breadcrumbs and a drizzle of Mellow Yellow Chilli Oil for extra warmth. Warm, comforting and delicious – this recipe is a must try this winter.
Ingredients
Roast pumpkin:
½ medium pumpkin/squash, cut into wedges
1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
1½ tbsp Mellow Yellow Chilli Oil
1 tbsp mixed herbs
Salt and pepper
Beanotto:
1 tbsp Mellow Yellow Cold-Pressed Rapeseed Oil
6 Lincolnshire sausages, casings removed
1 onion, finely diced
2 cloves garlic, crushed
1 red chilli, finely chopped (or to taste)
5 sage leaves, finely chopped
1 × 570 g jar butter beans, drained (reserve a little bean water)
250 ml veg or chicken stock
1–2 tbsp crème fraîche
Juice of ½ lemon
Salt and pepper
Toppings:
1 tbsp Mellow Yellow Cold-Pressed Rapeseed Oil
40 g fresh breadcrumbs
8 sage leaves
To finish:
Mellow Yellow Chilli Oil, for drizzling
Lemon zest (optional)
Method
Preheat the oven to 190C.
Toss the pumpkin wedges with the Mellow Yellow oils, herbs, salt & pepper. Roast for 30 mins, turning halfway. Chop half for folding in, keep the rest for the topping.
In a pan heat a drizzle of Mellow Yellow cold pressed rapeseed oil and cook the sausage meat until golden and sizzling. Lift out and set aside, then tip the onions into the same pan, cooking for 10 minutes until golden. Add the garlic, chilli & chopped sage and cook 3–4 mins. Return the sausage to the pan.
Tip in the beans and a splash of their liquid plus the stock. Simmer for 8–10 minutes, fold in the chopped pumpkin and lightly mash some of the beans. Stir in the crème fraîche and lemon juice, season to taste.
To make the topping, fry the sage leaves in oil until crisp, remove. Toast the breadcrumbs in the same pan until golden.
Serve the beanotto with the reserved roasted pumpkin, crispy sage, breadcrumbs, a drizzle of chilli oil and lemon zest.
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