Beano Plato with Fennel and Pak Choi

single portion

180g tinned Kidney Beans
40g toasted Pine Nuts
1 Albumen
30ml Sunflower Oil
250g baby Fennel, sliced medium thin, stems across, bulb longways, chopped fronds set aside
fennel seed
260g Pak Choi, stems sliced medium across, leaves whole
mixed herbs
90g Philadelphia Light

PLATO (20min)
Preheated oven to 180°C
Prepared Plato by mixing together the first three ingredients
Made a small circle of the Plato in a tin lined with parchment paper
Baked 20min

FENNEL (20min)
In small frypan stirred 15ml Sunflower Oil together with the Fennel and fried 20min
15min before the end added the fennel seed
10min before the end added the fronds

PAK CHOI (20min)
In medium large frypan stirred 15ml Sunflower Oil into the stems of Pak Choi and fried 20min
10min before the end added the mixed herbs
7min before the end added the leaves
4min before the end took some of the stems, the sliced core and a leaf to add to a jug with some extra mixed herbs and the Cheese, blended with hand blender
2min before the end added the mixed Cheese to the pan to warm through

complete protein 17.5g
saturated fats 11.9g

W 195 abcd


Sable round brushes, colours and paper:
n.6 Raw Sienna
n.10 Jadeite Genuine (unused)
n.3 Perylene Green (unused)
Watercolour paper NOT 280gsm 38 x 28cm

Beano Plato with Carrot and Tat Soi

single portion

180g tinned Kidney Beans
40g Pine Nuts
1 Albumen lightly whisked
30ml Sunflower Oil
200g Tat Soi, stems sliced medium wide, leaves whole
garlic finely chopped
300g Carrot sliced into medium rounds
chilli sliced thinnish
35g Sheep Cheese, Singleton Parlick, sliced thinnish

PLATO (20min)
Preheated oven to 190°C
Prepared Plato by mixing together the first three ingredients
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked 20min

CARROTS (20min)
In medium large frypan stirred 15ml Sunflower Oil into the Carrots and fried 20min
7min before the end added the chillies
At the end of cooking added the Cheese

TAT SOI (15min)
In large frypan stirred 10ml Sunflower Oil into the stems of the Tat Soi and fried 15min
7min before the end added the leaves
5min before the end added 5ml Sunflower Oil to the pan to blond the garlic in before stirring into the rest

complete protein 18.3g
saturated fats 11.2g

W 194 abcd


Sable round brushes, colours and paper:
n.3 Italian Venetian Red (unused)
n.6 Mayan Blue Genuine (unused)
n.9 Indigo (unused)
n.4 Permanent Magenta
Watercolour paper NOT 280gsm 38 x 28cm

Lentil Plato with Onion, Fennel and Courgettes

single portion
though not comparable, the idea of the orange peel and marmalade is from Elizabeth David’s Duck à l’orange which uses the peel and orange liqueur

70g Puy Lentils cooked 20min
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
Filo Pastry, for three layers over the base, 1.5 sheets
45ml Sunflower Oil
Orange, some peel only, sliced extremely thin, with as little pith as possible, then sliced into very thin slivers and boiled 15min
120g Onion, sliced medium thin
nutmeg(gr) pepper(gr) ground cinnamon
15ml Orange marmalade eg St Dalfour Thick Cut Orange
300g Courgettes, sliced into medium long chunks
Sage leaves, whole, without the stems (probably better fried separately beforehand and added at the end)
garlic finely chopped
350g Fennel sliced thinnish, stems across, bulb longways, chopped fronds set aside
fennel seed
90g Philadelphia Light

PLATO (20min)
Preheated the oven to 180°C
Prepared the Plato by mixing together the first three ingredients
Cut the Filo into three half sheets to make three squares
With a pastry brush covered each square lightly in Sunflower Oil (15ml) and placed one on the other in a 20cm tin lined with parchment paper
Placed the Plato in a circle on top of the Filo base with the edges like a flower petal (the ‘petals’ were too crispy to eat, so probably better to scrunch them or fold them under)
Baked 25min

ONION (20min) COURGETTE (20min)
In large frypan added about 7.5ml Sunflower Oil to the Onion and 7.5ml Sunflower Oil to the Courgettes and fried both 20min in all
15min before the end added the ground spices to the Onion
10min before the end added the sage leaves to the Courgettes (see above) and some of the Orange peel to the Onion
5min before the end added 5ml Sunflower Oil to the pan to blond the garlic in before mixing into the Courgettes
1min before the end stirred 15ml Orange marmalade into the Onion

FENNEL (20min)
In medium large frypan stirred 10ml Sunflower Oil and the Fennel together and fried 20min in all
15min before the end added the fennel seed to the Fennel
10min before the end added the fronds
4min before the end added some of the Fennel in a jug with the Philadelphia and blended with a hand blender
2min before the end lightly stirred the flavoured Cheese into the Fennel to warm through

Served the ‘Onion à l’orange’ on the Plato

complete protein 17.5g
saturated fats 13.7g

W 193 abcd


Sable round brushes, colours and paper:
n.6 Turner’s Yellow (unused)
n.3 Jadeite Genuine
n.7 Indigo (unused)
Watercolour paper NOT 280gsm 38 x 28cm

Beano Plato with Broccoli and Carrots

single portion

187.5g tinned Butter Beans
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
300g Tenderstem Broccoli stems sliced into small chunks, small florets and leaves whole
nutmeg(gr) pepper(gr)
35g Sheep’s Cheese, eg Singleton Parlick, sliced into thin strips
325g Carrots, sliced into medium long chunks
cloves(gr)
ginger sliced quite thin

PLATO (20min)
Preheated oven to 190°C
Prepared Plato by mixing together the first three ingredients
Made a small circle of the Plato in 20cm tin lined with parchment paper
Baked 20min

BROCCOLI (20min)
In large frypan stirred the Broccoli stems and 15ml Sunflower Oil together and fried 20min in all
10min before the end added the Broccoli florets (and ought to have added the nutmeg and pepper here)
1min before the end added the Cheese on top

CARROTS (20min)
In medium large frypan stirred the Carrots and 15ml Sunflower Oil together and fried 20min in all
15min before the end added the cloves
5-10min before the end added the ginger (at 5min it was not cooked enough)

complete protein 12.3g
saturated fats 12.7g