This Organic September, Jenny will be sharing exclusive recipes and tips for you to make the most of your seasonal produce and store cupboard essentials.

We will be providing a series of recipes that are Twice as Nice. With some minor tweaks, each recipe can provide two distinctly, deliciously different meals – reducing your time, energy, and food waste in one go, nice!

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P.S. When you sign up to our newsletter, you’ll get 10% off your shop which you can use to recreate the recipes.

Black Bean, Red Pepper and Tomato Cazuela

Black beans with a hint of Mexico. A simple recipe that is worth cooking as a base for any number of dishes. Why not double up, creating the bedrock of 2 meals in one go?

Serves 4

Ingredients

3 tbsp olive oil
2 medium onions, finely diced
2 red peppers, seeds removed and roughly chopped
2 cloves garlic, crushed
1 tsp cumin seeds
1 tsp dried oregano
1/2 tsp chilli flakes (or Spanish smoked paprika if you prefer)
2 x 400g can of black beans, drained (or 5oog home-cooked beans)
1 x 400g can of chopped tomatoes
Salt and more chilli to taste
Juice of 1 medium lime
Handful of fresh coriander leaves.

Method

Heat the oil in a saucepan and fry the onion and red pepper for about 10 minutes until soft.

Throw in the garlic, cumin seeds, oregano, chilli and a good pinch of salt,  stirring over the heat for a minute or two until you are hit by the aroma.

Add the black beans and tomatoes, mix gently and simmer for about 10 minutes (adding a splash of water if the mixture begins to catch) to heat through and develop the flavours.

Balance with salt, chilli, plenty of lime juice and serve with a scattering of coriander leaves.

With Chorizo Fried Eggs and Brown Rice

Serves 4

Of course you can serve the your black beans and rice alone, or replace the egg with guacamole, but if you do enjoy meat, then a little chorizo goes a very long way. There is simply nothing as rich and indulgent as an egg fried in the smoky pork fat.

Ingredients

200 g brown rice
Good pinch of salt
1 tbsp olive oil
200 g cooking chorizo, sliced
4 eggs, fried

Method

Cook the brown rice in boiling water with a pinch of salt until tender (about 30 minutes).

Meanwhile take a large frying pan and cook your chorizo in the olive oil until the entire pan surface is covered in a slick of smoky-red, rendered fat and the sausage has begun to brown. Remove the chorizo slices, leaving the precious fat behind.

Reheat your beans in their pan over a low flame. Once the rice is ready, drain and set aside.

Fry the eggs in the chorizo fat and toss in the chorizo, once the whites have just set.

Serve the rice and beans topped with the fried egg and chorizo, eat at once.

Black Bean Burritos

Serves 4

Burritos can be served hot, as soon as you’ve rolled them, or alternatively wrapped in foil for a perfect packed lunch. You can always mix it up by adding salsa, sweetcorn, a dash of sour cream, maybe some cold chicken, making sure that none of your fillings are too wet.

Ingredients

1 x ripe avocado, flesh roughly chopped
1cm fresh ginger, grated
1 clove garlic, crushed
Juice and zest of 1 lime
Salt
4 tortilla wraps
1 x black bean, pepper and tomato cazuela (hot or cold)
100g grated cheese such as Cheshire, Lancashire or even Cheddar

Method

Mash the avocado, ginger, garlic, lime juice and a little zest together with a fork. Season.

Take your wraps; warming in an oven, microwave or dry pan for a few seconds will make them more pliable.

Heat up your beans if you’ll be enjoying this as a hot meal, otherwise cold beans are just fine. Place a pile of beans along the centre of the wrap (using a slotted spoon will leave any excess moisture behind). Top with some of the mashed avocado and a sprinkling of cheese.

Fold both sides in, covering about 1/2 of your filling. Bring the bottom flap up and over the folded sides, tucking over the filling, before rolling the burrito over to form a cylinder.

Eat right away or, for a perfect lunch box option, wrap tightly in foil, or wax wrap, to hold everything in place. The burritos will keep happily for 2-3 days in the fridge.