- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot or 1⁄2 a small onion, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic cloves, chopped
- 2 x 400g cans cannellini beans, drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 50ml stock or water
- large handful flat-leaf parsley
Heat the olive oil in a saucepan and tip in the shallots (or onion). Cook gently for 5 mins, then add the garlic cloves and cook for another 2 mins until soft.
Tip the cannellini beans into the pan and mash roughly, adding a little stock or water to loosen. Stir in the parsley with plenty of seasoning. Great with roast white fish, spicy chorizo and griddled scallops
Beans with olives & feta
A twist on Greek salad, this can be served hot or at room temperature. Soften grated zest 1 lemon in 2 tbsp olive oil, then tip in 2 x 400g cans drained butter beans, 100g crumbled feta, a handful chopped olives and a pinch dried oregano. Crush roughly and season to taste. Perfect with griddled lamb, crusty bread and houmous.