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About
| This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans but any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well. |
Serves: 4
Ingredients
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Method
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A British-grown take on Sicilian street food. These crisp, golden "Pea’nelle" fritters made from yellow split pea flour are served alongside delicate, batter-fried pumpkin, finished with a sweet and spicy honey-chilli glaze.
This dish allows the leeks and peas to cook and soften together slowly, lending their flavours to each other. Cooking the peas slowly helps release their starch, giving the dish an overall creamier consistency. The salsa verde adds a great savoury tang. Author Eden Owen-Jones is an avid listener of the Home Cooking podcast with Samin Nosrat and Hrishikesh Hirway and there is only so many times she could hear Samin talk about this salsa without trying to make a version for herself – we think it works really nicely here.
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