- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 garlic clove, finely chopped
- 400g can butter bean, drained
- 4 tbsp soured cream
- 2 tbsp chopped fresh parsley, plus sprigs to garnish
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 4 thin slices white bread
Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.