Ingredients
| 50ml extra virgin olive oil | |
| 2 shallots, thinly sliced | |
| 500g frozen broad beans | |
| ½ teaspoon salt | |
| 1 teaspoon dried dill | |
| 125ml dry white wine | |
| 200ml vegetable or chicken stock | |
| soft goat’s cheese or sheep’s cheese dressing (see recipe) | |
| 1–2 tablespoons fresh soft herbs | |
| 50g goat’s cheese, to serve |
Mostly I prefer broad beans double podded, as those thick outer skins can be a little tough and sometimes bitter. However, I make an exception for slow-cooked beans. Packets of frozen broad beans are perfect for this – they are readily available and they can be added without thawing. I use a good olive oil as this languid warm bath for the beans needs something special. It’s tempered with sweet shallots and a dash of wine. Dill is one of my very favourite things to go with broad beans, tarragon (dried or fresh) is always outstanding and chervil or chives would also be delightful.
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Instructions
| 1. | Heat the oil in a wide pan over a gentle heat and add the shallots, cooking slowly until soft, about 10 minutes. |
| 2. | Add the frozen broad beans, salt and dill and cook for another 3–4 minutes, then add the wine and allow to reduce by half. |
| 3. | Add the stock and bring to a simmer. |
| 4. | Cover with a lid and cook over a low heat for 20 minutes, adding extra water or stock if in danger of drying out. |
| 5. | While still warm, toss the beans with most of the dressing (save a little to drizzle over) and fresh herbs. |
| 6. | Scatter over the cheese and drizzle with the extra dressing. |
| 7. | This is delicious over grilled bread or lemon-spiked rice. |
| 8. | Or cool it to room temperature and put into a salad with pea shoots and grapefruit segments. |
| 9. | A few slices of prosciutto won’t go amiss, if you are so inclined. |
| 10. | OR TRY |
| 11. | GRAIN SALAD WITH ASPARAGUS, ENOKI & PEAS |
| 12. | Cook your preferred grain (farro, freekeh and quinoa are great options) until bite tender, drain and drizzle with some olive oil. |
| 13. | Blanch some asparagus and peas until bite tender, then put into the bowl with grains. |
| 14. | Trim and fry some enoki with olive oil for a minute then add to the grains along with some goat's cheese or sheep's cheese dressing. |
| 15. | Add fresh herbs to taste. |
| 16. | LAMB SALAD WITH SPINACH OR BABY KALE, KŪMARA & NUTS |
| 17. | Roast kūmara pieces in the oven until tender. |
| 18. | Pan-fry lamb leg steaks, rest and slice. |
| 19. | Toss the kūmara with spinach or baby kale and some goat’s cheese or sheep’s cheese dressing. |
| 20. | Scatter over the lamb slices and garnish with toasted almonds or pinenuts to finish. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles