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| Whole Fava Beans have a real affinity with the earthy flavours in this rich casserole that’s the perfect antidote to cold dark winter days. This hearty and warming dish was created by Carol Kearns, our illustrator and author of The Art of Baking blog. |
Serve this Whole Fava Bean casserole with baked or mashed potatoes and a dark green vegetable like savoy cabbage or curly kale. It also pairs brilliantly with mashed swede and braised red cabbage.
This is an excellent recipe for when you have unexpected extra guests to feed as you can just add an extra can of fava beans and put on some extra veg.
Makes 4 to 6 servings
Ingredients
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Method
Delicious served with a selection of winter vegetables. |
Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
