I have cooked Yotam Ottolenghi's Spicy Venison Casserole, with butter beans from the Saturday Guardian about 3 weeks ago.
A tremendous amount of chillies,went into the making ,and I really thought it would be overwhelming, but I froze it,and of course, the flavour detiorarates over the freezing process. He said serve to it with a Guacamole ,made again with a lot of chilli, plus sour cream ,which I thought somewhat over the top but did it exactly( a change for me!) as he said. Overall, a bit of a disappointment,as I thought it would be more tasty.
Also I have made a leek, chickpea ,feta ,lemon and dill recipe ,again from the Guardian but this tine only 2 weeks ago,in their Cook Section.
You simmer three leeks in vegetable stock for about 5 minutes, having cut the leeks into pieces.then add a tin of chickpeas, warm them,and pour over a dressing made from runny honey, juice of a lemon, olive oil and 2 large cloves of garlic,which have been crushed ,plus salt and black pepper. Chop a bunch of fresh dill and mix in.
It is SO DELICIOUS that I have made it twice already