Recipes Page 4

Courtesy of Hugh F-W.

1. Beans on toast:
Firstly cook your beans for a couple of minutes in boiling water and if using old beans, pop out of their skins. Fry up some chopped bacon until crisping, add a chopped spring onion or two, when soft add the broad beans, some pepper and lemon juice. Serve on toasted wholemeal bread - a lovely lunch or light supper

2. BB Hummous
The most fabulous shade of green. Particularly good for older beans. About 1/2 kilo of beans, cooked and popped out of their skins; blitz in a blender with a crushed clove of garlic, some pepper 4/5 tbsps olive oil, lemon juice to taste and salt if needed. Add more oil and/or lemon to get the desired taste and consistency. Really good with oatcakes and very pretty with chopped radish sprinkled on.

Recipe by the lovely, olivey people at Olives Et Al, Sturminster Newton and Poundbury.

Ingredients: Leftover locally-grown veg (including mashed or roast spud), 260g jar of OEA pitted kalamata olives, 1 onion (finely chopped), salt and freshly ground black pepper.

Method: Drain the olives pouring half the oil into a large frying pan. Heat and add the chopped onion and fry gently for 3 mins or until soft. Meanwhile roughly chop and mash up the leftover veg before adding to the pan along with as many pitted kalamata olives as you feel like. Turn up the heat and fry for 10 mins turning frequently until it gets some colour.

Press firmly into a cake - leave for 1 min and then flip and repeat. Slide onto plate and serve with our almond stuffed chicken, or, for a simple lunch, a poached egg or two...