Butter bean shakshuka for slow weekends
The weekend brunch-lunch: eggs baked into spiced tomato and butter beans, feta over.
Mussels in tomato, fennel & 'nduja broth
Mussels steamed in a gently spicy tomato-fennel broth with garlic toasts.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the fennel in the oil; garlic and nduja in.
- Step 2
Tomatoes and wine; simmer 8 minutes.
- Step 3
Mussels in, lid on, 4 to 5 minutes until open (discard shut ones).
- Step 4
Parsley; toasts for the broth.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 34g |
| – of which sugars | 9g |
| Fibre | 6g |
| Fat | 20g |
| – of which saturates | 4g |
| – of which omega-3 | 0.9g |
| Calcium | 120mg |
| Iron | 6.8mg |
| Salt | 1.5g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Berry & beet smoothie bowl with seed crunch
A deep-purple bowl of berries, beetroot, banana and yogurt under a toasted seed layer.
Winter citrus bowl with yogurt & pistachios
Blood orange, grapefruit and clementine over thick yogurt with pistachios and honey.