300g fresh broad beans , podded (no need to remove their pale green jackets) or use frozen (defrosted)
4 tbsp olive or sunflower oil
2 garlic cloves , peeled
zest 2 lemons , juice of 1
2 tbsp extra-virgin olive oil
8 slices brown bread
125g/4.5oz log soft, spreadable goat's cheese
50g bag peas shoots (or use watercress)
Tip the peas and beans into a large pan of salted boiling water, then cook for 3 mins. Drain, cool under cold water, then drain again thoroughly.
Put the 4 tbsp oil in a pan, heat gently, then add the garlic. Cook for 3 mins, very very gently, until the oil is infused and the garlic has softened but is not coloured. Tip the oil and garlic into a jug and cool.
Whizz the peas, beans and almost all the zest in a food processor, then trickle in the garlicky oil. Add the garlic cloves, almost all the lemon juice and 1 tbsp extra virgin olive oil. The houmous should be swirling around the bowl nicely by this point, but not be too fine in texture. Scrape the sides down if you need to. Season well - you'll need about 1 tsp sea salt and lots of black pepper. Add the rest of the lemon juice to taste. Spoon into a dish, swirl the top, then drizzle over the remaining extra virgin olive oil.
To serve, toast the bread, then spread with the goat's cheese. Dollop a good spoonful of houmous onto each piece, drizzle with a little more olive oil, scatter with the remaining zest, then grind over a little black pepper. Top with a few pea shoots and serve.
Heat grill to high. Put the chicken onto a roasting tray, coat with the oil, season, then grill for about 12 mins, turning halfway through the cooking time.
Meanwhile, boil the pasta, adding the beans for the final 3 mins, then drain, reserving 150ml of the cooking water.
Shred the cooked chicken and put into the pasta pan with the crème fraîche, lemon juice, 4 tbsp Parmesan and the reserved cooking water. Heat gently, season to taste, then stir in the parsley and pasta. Serve sprinkled with the remaining Parmesan.
This casserole combines sausages and beans in a rich tomato sauce. It can be made in advance, but do not put the crumb topping on until just before putting the dish into the oven, otherwise it may go soggy. This recipe is inspired by one of Antony Worrall Thompson's. Serves 3-4.
1x400g tin kidney beans, drained -- or other beans of your choice such as flageolet or cannellini
For the topping:
110g (4oz) breadcrumbs
25g (1oz) Parmesan, grated
2 tablespoons parsley, chopped
2 sage leaves, chopped, or ? teaspoon mixed herbs or thyme
Salt and freshly ground black pepper
40g (1 1/2oz) butter, melted
Note: If you're going to make the basic tomato sauce and use it instead of a shop-bought passata, it already contains rashers, so you can omit them from the sausage and bean pot ingredients.
Preheat the oven to 180 C, 350 F, Gas 4.
Use half the olive oil to fry the pork sausages until they become golden brown all over. Set the sausages aside and, when they are cool enough, cut each one into three. In the same pan, heat the remaining oil and fry the chopped onion and the garlic. Then add the chopped rashers and cook until the onion is soft and the rashers are cooked. Add the Worcestershire sauce, the tomato passata and the drained butter beans and kidney beans, or whichever beans you are using. Bring to the boil, add the sausages and then pour the mixture into a preheated ovenproof dish. Blend the breadcrumbs, the grated Parmesan, the chopped parsley and the sage or the mixed herbs or the thyme, whichever you are using -- with the salt and freshly ground black pepper, and scatter over the top. Drizzle the melted butter over the lot. Bake in the oven for about 25-30 minutes until golden and crispy. Serve with a green salad.