Last month I asked you all to set me a challenge on Instagram to create a Breakfast, Lunch and Dinner dish only using one colour, and for the lunch dish you all picked yellow and so, I present to you my gram flour crepes that have been lightly spiced with turmeric and served with spicy butterbeans, roast yellow courgettes and tomatoes.
I was quite lucky because we are just about to enter the yellow courgette season and the same for the tomatoes. Heirlooms, which include a variety of yellow had just come into season so being able to make the bulk of my vegetables from those two ingredients meant I was off to a great start. Plus, they both work perfectly together – the courgette has this lovely soft texture, and the tomato adds a subtle sweetness that mellows out the spiced butterbeans and the turmeric crepes, too.
Wanting to keep this dish relatively simple to really let those ingredients shine (in all their yellow glory) I kept the spices to a minimum and played to the fresh vibrant colours and flavours of those sweetened tomatoes, that, when roasted just burst out of their skins letting all their beautiful juices soak into the soft and squidgy flatbreads underneath. Normally I’d let my tomatoes blister a little in the oven, so you can add another layer of complexity and depth with the caramelised tones, but in the theme of sticking to a yellow colour palate I had to keep them as close to their natural colour as possible, and I’m really glad that I did as I loved the overall dish so much that I’ve been eating it on repeat for the last few weeks, and probably will continue until they go out of season around October.
Yellow courgettes are at their best from June to September, but the early
Don’t worry, if you are unable to get hold of black mustard seeds, you can swap them out for the same quantity of yellow or brown mustard seeds or even Nigella seeds, although these tend to have a little more of a bitter taste so I would suggest adding around ¾ in. Alternatively, you can substitute ¾ to 1 teaspoon of dry mustard powder for each teaspoon of mustard seeds required.
If you make too much, you can keep the roasted vegetables and the butterbeans stored in separate containers in the fridge for around 3 days. If you have any crepes already made, stack and layer them between wax paper or cloth and then secure in an air-tight bag or container. These can then be kept in the fridge for around 3-4 days or in the freezer for up to two months. To reheat them you will need to defrost them in the fridge and then either microwave on high for 10-15 seconds on a plate with a splash of water or pop them back in a frying pan and heat on either side for 30 seconds. If you just have the batter left over, you can keep it in an air-tight container in the fridge for 2-3 days and then just use as normal. I’d suggest letting it come back up to room temperature before frying though to ensure even cooking.
Make sure to check out my other coloured dishes – an all-Purple Breakfast and my all-White Dinner. I had so much fun creating these dishes. I’m so used to packing my recipes with all the different colours of the rainbow, so I really had to get creative when it came to finding and cooking ingredients of the same colour. It’s definitely a challenge I’d love to take on again and would love to know what you would create for lunch if you were only allowed to use yellow ingredients. Let me know in the comments or message me on Instagram or Twitter.
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