Name: Entente Cordiale Bundle
Brand: Hodmedod's Whole Foods
SKU: SBEC/12
Price: 39.99 GBP
Availability: InStock

Recipes using Entente Cordiale Bundle

Flageolet Stuffed Leeks with Orange and Caper Crumb

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This elegant dish brings together creamy flageolet beans, sweet caramelised leeks, and citrusy, briny notes from a crisp orange and caper crumb. Rolled in tender leek leaves and baked in a rich stock and splash of Marsala, the result is a vibrant, comforting dish that’s equally suited to a dinner party or a wholesome midweek meal. It can be served warm or at room temperature, and pairs beautifully with a simple salad.

Serves 4

Ingredients

150g Flageolet Beans, soaked overnight with 1 tbsp bicarbonate of soda
2 Large Leeks
2 tbsp Olive Oil
1 Onion, finely diced
2 Garlic Cloves, minced
50g Toasted Pine Nuts
100g Cooked Basmati Rice
Juice of ½ an Orange (zest and remaining juice reserved for the topping)
10g Fresh Parsley, finely chopped
1 tsp Salt, or to taste
300ml Vegetable Stock
50ml Marsala Wine

For the orange & caper crumb:

50g Coarse Breadcrumbs
3 tbsp Olive Oil
Zest of 1 Orange
Juice of ½ an orange
2 tbsp Capers
2 tbsp Fresh Parsley, chopped

Method

In a medium saucepan, bring 1 litre of water to the boil with the soaked flageolet beans and bicarbonate of soda. Cover and simmer for 45 minutes to 1 hour, until completely soft. Drain, rinse, and keep in fresh water until ready to use.
Preheat the oven to 180°C. Trim the green tops and root ends from the leeks. Cut each leek lengthways, keeping the outer layers intact. Gently open along the cut to remove the inner layers. Wash the outer leek layers, then cut into rough squares large enough to roll. Finely chop the inner layers and set aside.
Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the diced onion and chopped leek centres. Cook for 15–20 minutes until soft and lightly caramelised. Add the garlic and pine nuts, cooking for 1 more minute. Stir in the cooked flageolet beans and rice. Remove from the heat, stir in the juice of half an orange and chopped parsley. Season to taste and let cool slightly.
Take each leek square, place a heaped tablespoon of filling at the base, then roll into a log. Repeat until all the leek layers and filling are used. Arrange the rolls in a deep roasting dish.
Pour the vegetable stock and Marsala evenly over the leeks. Lay a sheet of greaseproof paper directly on top of them. Roast for 25–30 minutes, then remove the paper and roast uncovered for a further 10 minutes.
To make the crumb topping: Heat 3 tbsp olive oil in a frying pan. Add the capers and orange zest (careful—it may spit) and fry for 30 seconds. Add the breadcrumbs and cook for 2–3 minutes until golden and crisp. Pour in the remaining orange juice and toast for another 2 minutes. Remove from heat, allow to cool slightly, then stir in the chopped parsley.
Serve the leeks warm or at room temperature, scattered with the orange and caper crumb.

Herby Green Lentil Stew with Caramelised Onions & Yoghurt

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A vibrant, nutrient-dense green lentil stew packed with fresh herbs and warming spices, topped with sweet caramelised onions and cool yoghurt.

This comforting stew from India Matthews uses a blitzed herb and spinach base to create a deep green, flavourful broth. It's a perfect showcase for our British-grown lentils, balanced by the sweetness of slow-cooked onions and tangy yoghurt.

Ingredients

15–20g Mixed Fresh Herbs (Parsley, Dill, Coriander)
100g Spinach (Fresh)
300ml Vegetable Stock
1 Brown Onion, finely sliced
2 Garlic cloves, finely sliced
1 tsp Turmeric
1 tsp Ground Coriander
½ tsp Ground Cinnamon
150g Olive Green or Speckled Green Lentils (rinsed)
2 tbsp Olive Oil (for cooking)
1 Red Onion, finely sliced
Zest and juice of ½ Lemon
2–3 tbsp Yoghurt, to serve
Salt & black pepper, to taste

Method

Add the herbs and spinach to a food processor and blitz until smooth. Add a splash of stock if needed to loosen.
Heat a large pan over medium heat and add the oil. Add the sliced brown onion and cook for 5-7 minutes until soft and lightly golden.
Stir in the garlic, turmeric, coriander, and cinnamon. Cook for 1 minute until fragrant.
Add the lentils and stir to coat in the spices. Pour in the stock and the green herb mixture and add the lemon zest.
Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until the lentils are tender. Season with salt and pepper.
Meanwhile, heat oil in a frying pan over medium heat. Add the red onion with a pinch of salt and cook for about 10 minutes, stirring occasionally, until soft and caramelised.
Serve the lentil stew in bowls. Top with yoghurt, caramelised onions, extra herbs, and a squeeze of lemon juice!

View all recipes

Flageolet Stuffed Leeks with Orange and Caper Crumb
Herby Green Lentil Stew with Caramelised Onions & Yoghurt
View All Recipes

Flageolet Stuffed Leeks with Orange and Caper Crumb

View Full Recipe

Serves 4

Ingredients

150g Flageolet Beans, soaked overnight with 1 tbsp bicarbonate of soda
2 Large Leeks
2 tbsp Olive Oil
1 Onion, finely diced
2 Garlic Cloves, minced
50g Toasted Pine Nuts
100g Cooked Basmati Rice
Juice of ½ an Orange (zest and remaining juice reserved for the topping)
10g Fresh Parsley, finely chopped
1 tsp Salt, or to taste
300ml Vegetable Stock
50ml Marsala Wine

For the orange & caper crumb:

50g Coarse Breadcrumbs
3 tbsp Olive Oil
Zest of 1 Orange
Juice of ½ an orange
2 tbsp Capers
2 tbsp Fresh Parsley, chopped

Method

In a medium saucepan, bring 1 litre of water to the boil with the soaked flageolet beans and bicarbonate of soda. Cover and simmer for 45 minutes to 1 hour, until completely soft. Drain, rinse, and keep in fresh water until ready to use.
Preheat the oven to 180°C. Trim the green tops and root ends from the leeks. Cut each leek lengthways, keeping the outer layers intact. Gently open along the cut to remove the inner layers. Wash the outer leek layers, then cut into rough squares large enough to roll. Finely chop the inner layers and set aside.
Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the diced onion and chopped leek centres. Cook for 15–20 minutes until soft and lightly caramelised. Add the garlic and pine nuts, cooking for 1 more minute. Stir in the cooked flageolet beans and rice. Remove from the heat, stir in the juice of half an orange and chopped parsley. Season to taste and let cool slightly.
Take each leek square, place a heaped tablespoon of filling at the base, then roll into a log. Repeat until all the leek layers and filling are used. Arrange the rolls in a deep roasting dish.
Pour the vegetable stock and Marsala evenly over the leeks. Lay a sheet of greaseproof paper directly on top of them. Roast for 25–30 minutes, then remove the paper and roast uncovered for a further 10 minutes.
To make the crumb topping: Heat 3 tbsp olive oil in a frying pan. Add the capers and orange zest (careful—it may spit) and fry for 30 seconds. Add the breadcrumbs and cook for 2–3 minutes until golden and crisp. Pour in the remaining orange juice and toast for another 2 minutes. Remove from heat, allow to cool slightly, then stir in the chopped parsley.
Serve the leeks warm or at room temperature, scattered with the orange and caper crumb.

Herby Green Lentil Stew with Caramelised Onions & Yoghurt

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A vibrant, nutrient-dense green lentil stew packed with fresh herbs and warming spices, topped with sweet caramelised onions and cool yoghurt.

Ingredients

15–20g Mixed Fresh Herbs (Parsley, Dill, Coriander)
100g Spinach (Fresh)
300ml Vegetable Stock
1 Brown Onion, finely sliced
2 Garlic cloves, finely sliced
1 tsp Turmeric
1 tsp Ground Coriander
½ tsp Ground Cinnamon
150g Olive Green or Speckled Green Lentils (rinsed)
2 tbsp Olive Oil (for cooking)
1 Red Onion, finely sliced
Zest and juice of ½ Lemon
2–3 tbsp Yoghurt, to serve
Salt & black pepper, to taste

Method

Add the herbs and spinach to a food processor and blitz until smooth. Add a splash of stock if needed to loosen.
Heat a large pan over medium heat and add the oil. Add the sliced brown onion and cook for 5-7 minutes until soft and lightly golden.
Stir in the garlic, turmeric, coriander, and cinnamon. Cook for 1 minute until fragrant.
Add the lentils and stir to coat in the spices. Pour in the stock and the green herb mixture and add the lemon zest.
Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until the lentils are tender. Season with salt and pepper.
Meanwhile, heat oil in a frying pan over medium heat. Add the red onion with a pinch of salt and cook for about 10 minutes, stirring occasionally, until soft and caramelised.
Serve the lentil stew in bowls. Top with yoghurt, caramelised onions, extra herbs, and a squeeze of lemon juice!

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