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:
1 head of cauliflower
1 red pepper
1 green pepper
1 clove garlic
1 tbsp cold pressed rapeseed oil
2 tsp fennel seeds
sea salt and freshly ground black pepper
6 large free range eggs
125g plain flour
150g wensleydale cheese
4tbsp chopped fresh parsley
Line the base and sides of 23cm spring form tin with parchment paper.
Trim the cauliflower and cut into small florets. Place in a steamer and steam for about 10 mins until just tender. Slice the onions, then de-seed and slice the peppers and chop the garlic.
Heat oil in a large frying pan and sauté the onion and peppers until softened. Add the garlic and fennel seeds, cook, stirring for about 1 min. Whisk eggs in a large bowl until mixed and gradually whisk in the flour, season well. Crumblein the cheese and add the parsley, then add the pepper mixture and cauliflower and gently stir to combine. Spoon the mixture into the prepared cake pan and spread level. Bake in a preheated oven 190C/gas 5 for 35–40 mins or until golden and set. Allow to cool for 20 minutes in the pan before removing. Serve warm or at room temperature.
Other cauliflower recipes from our Mar/Apr 2015 issue:
• Creamy mashed cauliflower
• Cauliflower, Romanesco and broccoli gratin
• Cauliflower and apple salad
• Sauteed cauliflower with bacon and cherry tomatoes