3 Easy BRiMM Reset Box Recipes

You’ve pre-ordered the Pantry Essentials Reset Box (or are checking it out) – now’s the time to start lusting after what you’re going to cook up once it arrives. We asked our Head of Food and Home Christabel Biella and our carefully selected earth-conscious brands to share an exclusive or all-time fave recipe that can be made using our ingredients – and here are the top three they came up with (ingredients included in our Reset Box are marked with an *). If you have a go at making any of them – no matter the results – do share a pic on insta or TikTok and tag us, @wearebrimm. Now tuck in!

1) Shakshuka-Style Chickpea Bake With Smoked Tomato Pesto

Packed with fibre, iron and flavour, this comforting one-pan meal is ideal for batch-cooking. Chickpeas and shakshuka are a dreamy match, while the pesto adds smoky depth.



Serves: 2

Takes: 45 minutes



Ingredients
1 jar Isle of Wight Tomatoes Shakshuka Sauce*
1 jar Bold Bean Co Queen Chickpeas, drained*
1 red pepper, sliced
1 courgette or aubergine, diced
2 tbsp Isle of Wight Smoked Tomato Pesto*
1 tbsp Citizens of Soil Olive Oil*
Handful of spinach or kale
Salt, pepper, Steenbergs Sea Salt to finish*
Optional: 1-2 eggs
Dunk in some crusty sourdough or also add some cooked basmati Nice Rice*.



Method:
1. Preheat oven to 190°C. In an ovenproof dish, toss chopped veg with olive oil and roast for 15 minutes.
2. Remove dish from oven. Stir in the shakshuka sauce, chickpeas and smoked tomato pesto. Mix well.
3. Return to the oven and bake for another 15-20 minutes until bubbling.
4. Fold in spinach and optionally add an egg or two for the last 5 minutes. Serve with crusty sourdough or basmati rice.

2) Butter Bean Puttanesca

Bold Bean Co. refer to their Queen Butter beans as “nature's gnocchi” thanks to their extreme creaminess.This spin on Italian pasta with tomato tastes just as fine, just without the accompanying sluggishness you might experience after a big bowl.



Serves: 2

Takes: 20 minutes


Ingredients
1 jar of Queen Butter Beans - with their bean stock (can be served with our pasta too)
2 tbsp olive oil
6 anchovy fillets, omit to keep vegan
1 large red onion, peeled and finely sliced 2 garlic cloves, peeled and finely sliced 50 g capers 1 x medium red chilli, deseeded or use 1 tsp dried chilli flakes  70 g pitted Kalamata Olives, 50% whole, 50% cut in half 1 x 400 g tin chopped tomatoes ½ tsp of sugar or honey 
A small bunch (roughly 15g) of fresh parsley, to serve
Parmesan to serve, optional


Method

1. Heat the olive oil in a pan over a medium-high heat and add the anchovy fillets, whole. Let them cook off and reduce for about two minutes. Once they have cooked down and shrunk slightly, add the onions. You may need to add another tbsp of olive oil at this point to ensure that the onions get well coated. Continue to stir them until they have caramelised and are becoming translucent.
2. Add the garlic, olives, chilli and capers and continue to stir for 2 minutes.
3. Next, add the tin of chopped tomatoes with ½ tsp sugar or honey (to balance the acidity) and simmer over a medium-high heat. Continue to simmer for 3-5 minutes, then, add the beans to the pan with their bean stock. As the butter beans are well seasoned, and you’re using other salty elements in this dish, we recommend tasting before seasoning. Bring to simmer for another 5 minutes, until the sauce thickens.
4. Serve with chopped parsley, parmesan if you like and a generous glug of olive oil. Mop up with crusty bread.
Check out more recipes from Bold Bean Co.

3) Roasted Veg Rice and Feta Bowl With Garlic Mayo and Chimichurri Drizzle

This convenient dish offers a great means to roast any vegetables you have leftover in your fridge. The garlic mayo adds a little creamy indulgence, while the Chimichurri brings a bright fresh garnish. It’s great for lunchboxes or weeknight meals.


Serves: 2

Takes: 40 minutes



Ingredients
150g Nice Rice Pure Basmati*
1 sweet potato, diced
1 red onion, cut into wedges
1 courgette, sliced
150g organic Feta cheese, 2cm cubes
1 tbsp Citizens of Soil Olive Oil*
2 tbsp Chimi Love Chimichurri*
2 tbsp The Garlic Farm Toasted Garlic Mayonnaise*
1 tsp Steenbergs Aleppo Chilli flakes or Mixed nigella & sesame seeds (optional)*
Salt, pepper to taste
Handful of rocket or greens to serve

Method
1. Preheat oven to 200°C. Toss sweet potato, onion and courgette with olive oil, salt, pepper and Aleppo chilli. Roast for 25–30 minutes.
2. Meanwhile, cook the basmati rice according to package instructions.
3. Assemble bowls: layer rice, roasted veg, a handful of greens, crumble in the cubed feta.
4. Dollop a generous spoon of garlic mayo on top and drizzle over Chimichurri to finish.
5. Serve warm or at room temp.

The Pantry Essentials Reset Box is available to pre-order now: regular price: £99; member price: £79.20