300g shelled broad beans
100g smoked salmon
100ml crème fraîche
2 tbsp chopped flat
1 garlic clove
200g cream cheese
Preheat the oven to 190°C/gas mark 5. Place the beans in a saucepan and cover with boiling water. Stand for 1 min, then refresh, drain, and peel. Chop the dill, leaving a few larger sprigs for decoration, and slice the salmon into small pieces.
In a large bowl, whisk the eggs and crème fraîche together, then mix in the peeled beans, parsley, chopped dill and smoked salmon. Add the zest and juice of the lemon and season with pepper.
Slice the garlic, then place an ovenproof non-stick frying pan on the hob and heat the oil. Sauté the garlic for 1 min, then remove with a slotted spoon and set aside. Pour in the egg mixture, whisking in the pan for 1-2 min, until it starts to firm up, then lightly mix in large spoonfuls of the cream cheese. Top with the garlic and remaining dill. Transfer to the preheated oven for 40 mins. Serve.
Other broad bean recipes in our May/June 2016 issue:
For the pastry
200g plain flour, plus extra for dusting
50ml chilled water
For the filling
1 butternut squash
300ml double cream
1 tbsp chopped
1 onion, chopped
1 garlic clove, crushed
200g streaky bacon
Preheat the oven to 200°C/gas mark 6. For the pastry: chop the butter into cubes, then sift the flour into a large bowl. Add the chopped butter and season with salt, then rub in the butter. Add 50ml water gradually, bringing the mixture together to make a dough. Knead the pastry together into a firm dough, then wrap in cling film and chill for 20 mins.
Roll the pastry out on a clean, lightly floured surface to fit a greased and lined 25.5 x 10.5cm tin. Chill for 10 mins. Line the bottom of the pastry case with greaseproof paper and fill with baking beans. Bake for 5 mins, remove the paper and beans, and cook for a further 5 mins.
For the filling: peel and slice half the butternut squash into thin strips, removing the seeds, and blanch in a bowl of boiling water for 5 mins. Drain and refresh with cold water and set aside. Chop the remaining butternut squash up roughly and place in a large saucepan, then fill with boiling water. Simmer for 15 mins, until just soft. Peel and discard the skin and seeds, then purée in a food processor. In a large bowl, whisk the eggs together and add the double cream, whisking until firm. Whisk in the butternut purée, parsley, onion and garlic. Season with pepper.
Fill the pastry case with the mixture and bake for 20 mins. In the meantime, fry the bacon until crispy. Position the blanched butternut squash and bacon rashers in the set mixture, then bake for 15 mins. Serve immediately or chilled.
Other butternut squash recipes in our Nov/Dec 2015 issue:
• Butternut and potato rolls
• Baked butternut stew pots
• Roast butternut squash
• Butternut farls
• Butternut and ginger sponge
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