- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| This comforting recipe from Puglia in southern Italy combines the earthiness of Split Fava Beans with creamy potato and bitter greens. |
Our take on mashed fava beans with potatoes and greens is adapated from Paula Wolfert's recipe for fava pure e cicorielle in her classic book Mediterranean Cooking.
Numerous versions of this dish are cooked in Puglia, varying the ingredients according to local availability. It's sometimes cooked without potatoes and many different greens can be used. We've tried white chicory, curly endive or edible wild greens like dandelion, all with delicious results.
Fava beans are much appreciated in Puglia as this popular saying amply illustrates:
“Of all fresh and dried vegetables, the fava bean is queen, sovereign of all, soaked in the evening, cooked in the morning.”
Serves 4
Ingredients
|
Method
|
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
