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Possibly my favourite chef - Ottolenghi. He has the ability to infuse strong flavours from his native Middle East with a modern twist. Many of his dishes are vegetarian/vegan, but not by effort but just because they are better that way. I feel that’s how we should live with less if not no meat. So his recipe that I’m suggesting you try this month is a staple that we eat all the time as it’s terribly tasty, low in GI & refreshingly different but easy to master.

1. Beans - Drain 350g can of cannellini beans and pop in a saucepan with water to cover and cook on low for 50mins & the beans break up. 
2. Garlic olive oil - Put 10 garlic peeled cloves, 2 rosemary sprigs, 3 thyme sprigs, 1 green chilli, 200ml olive oil in a pan. 2. Pop on the lid and cook on medium for 25 minutes. Let infuse for 10 minutes. Strain through a sieve & keep both components. 
3. Aioli - put the cooked garlic in a food processor, with 100g of the cooked beans & add 1 tbsp Dijon mustard, 2 anchovy fillets, 2 tbsp lemon juice, 75ml of the garlic oil, 1 tbsp water, season & blitz.
4. Dressed Beans - combine 150g cooked beans,1.5 tbsp lemon juice, 3 tbsp garlic oil, 20g dill, season
5. Beans - pop in a food processor - remaining beans, 2.5tbsp lemon juice, 3 tbsp garlic oil, heavily season. Blitz to a smooth mash.
6. Spread Bean mash in a shallow bowl & make a well.  Pop the aioli in the well. Then top with the dressed beans.
7. Sprinkle 1/2 tsp Aleppo chilli flakes (Ocado) & the 2nd component of garlic olive oil

Recipe Veganuary Ottolenghi Beans Aoli