by The Cook and Him January 15, 2018
This recipe from The Cook & Him transforms a simple baguette into these delectable crostini with little more than split fava beans, ricotta, lemon, mint and edamame beans. They're perfect for entertaining - or treat yourself for a weekend lunch. |
These tasty bites are another fantastic creation from Sam, Phil and Meg the dog of food and recipe blog The Cook & Him.
The fava beans combine perfectly with ricotta and fresh mint for a delightfully creamy texture and fresh flavour, with the added zing of lemon zest.
Cooking tip: If you're not used to using cup measurements they can be easily converted for any measuring jug as 1 cup = 225ml. The corresponding weights for dry ingredients vary so it's best to measure but you can you an online conversion tool.
Serves 6
Ingredients
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Method
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August 05, 2025
August 05, 2025
August 03, 2025
A take on ash reshteh with marrowfat and split yellow peas, this noodle soup that is entirely comforting and takes full advantage of the creamy sweetness of our UK grown marrowfat peas. Bowls are topped with tangy dairy, fresh herbs, and crispy onions (Isabella likes the convenience of the kind bought in large packets in supermarkets). Classically, ash reshteh also has some dairy stirred through before serving, but Isabella prefers leaving it as a topping.
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