It was a day of true celebration, I was able to formulate a meal around one of the star ingredients of the plot, broad beans. I have eaten many permutations of this dish in various restaurants, but it really is so simple to cook and tastes wonderful. On the way home from my allotment I visited the Weald Smokery for some chorizo slices and some beautiful local goats cheese with a lovely chalky flavour. All that was needed was a little walnut bread to soak up the pan juices and you have a lip smackingly good meal.
Just fry the chorizo in a little olive oil to release the juices, for about 5 minutes
Just fry the chorizo in a little olive oil to release the juices, for about 5 minutes
Depod and wash your beans
Add to the pan with the chorizo and put a lid on so they steam gently in the juices
Meanwhile chop up your goat's cheese (or feta)
When the beans are just soft, add the cheese and stir so that it begins to melt, then serve with the bread
Perfect with a green salad and a glass of elderflower cordial or pear juice.
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