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Recipe Inspiration from Waitrose




 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Broad beans?

 


The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Anna Jones' elderflower-dressed broad beans and leaves with burrataAnna Jones' elderflower-dressed broad beans and leaves with burrata

I love the sweet but slightly sharp elderflower flavour against the delicate leaves and burrata, while the smokiness of the charred sourdough adds another dimension. You can make the salad ahead, but always griddle the toasts at the last minute.
  • Preparation time: 25 minutes, plus cooling
  • Cooking time: 15 minutes
  • Total time: 40 minutes, plus cooling

Serves: 8

Ingredients

  • 300g podded broad beans
  • 200-250g salad (I use rocket, pea shoots and edible flowers)
  • 1 loaf sourdough bread
  • 2 tbsp extra virgin olive oil
  • 1 lemon, zest
  • 2 x 200g packs burrata or buffalo mozzarella, drained and torn

OR THE DRESSING

  • 2 tbsp elderflower cordial
  • 2 tsp white wine vinegar
  • 2½ tbsp extra virgin olive oil

 

Method

  1. Blanch the broad beans in boiling water for 2-4 minutes (depending on their size); drain and cool. Peel off the outer skins, unless the beans are small and sweet, in which case you can leave them on.

  2. Make the dressing by mixing all the ingredients in a jug; season and set aside. Put the salad in a bowl with the broad beans.

  3. Heat a griddle pan over the highest heat. Cut the sourdough into 1.5cm-thick slices and griddle on both sides, until charred. Drizzle with the oil, grate over the lemon zest and season with sea salt.

  4. Arrange the toasts on a big platter or individual plates and top with the torn burrata or mozzarella. Toss the salad and broad beans with the elderflower dressing and pile on top.

 

This recipe first appeared in Waitrose Kitchen magazine.

 



Tenuta Rapitalà Grillo


This is a classic Sicilian style with aromas of citrus fruit, wildflower blossom and herbs, and a hint of barley sugar on the nose. It’s perfect with light pasta dishes, fish and poultry.

 


Lemon ricotta & broad bean bruschettaLemon ricotta & broad bean bruschetta

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes

 

Makes: 10
Servies: 6-8

Ingredients

  • 150g frozen Waitrose Baby Broad Beans
  • 250g ricotta
  • 25g finely grated Parmigiano Reggiano
  • Zest and juice of 1 lemon
  • 270g Waitrose Plain Ciabatta, cut into 10 slices
  • Extra virgin olive oil, to drizzle
  • Few small mint leaves, to garnish

Method

  1. Cook the beans in a pan of salted boiling water for 3 minutes. Drain and refresh under cold water. Squeeze the beans from their skins and set aside.

  2. Mix the ricotta with the Parmigiano, half the lemon zest and all the juice. Season to taste.

  3. Toast the ciabatta in the oven at 200°C, gas mark 6 for 10 minutes or on a griddle pan until golden. Spoon over the ricotta mixture and finish with the broad beans, mint, remaining lemon zest and a drizzle of oil. 



Waitrose Vina Taboexa Albariño



Great value Albariño with all the characteristic floral and perfumed notes you would expect plus bags of fresh, zingy acidity.

 


Parsley Salad with Almonds, Ham and Broad BeansParsley Salad with Almonds, Ham and Broad Beans

This is an exquisitely fragrant herb salad in which parsley is the main ingredient and everything else is merely an embellishment.

  • Preparation time: 20 minutes
  • Total time: 20 minutes

Serves: 4 as a starter

Ingredients

  • 2 x 20g packs flat-leaf parsley
  • 2 tbsp baby broad beans
  • 2 tbsp finely chopped salad onion
  • 1 small green chilli, deseeded and finely chopped (optional)
  • 2 tbsp diced ham
  • 2 tbsp chopped toasted almonds
  • 4 tbsp olive oil
  • Juice of 2 lemons, and finely grated zest of 1
  • Sea salt

TO FINISH

  • uartered lemons
  • A few mint leaves
  • Pitta bread

Method

  1. Rinse the parsley, dry it thoroughly in a tea-towel, remove the stalks, and chop it finely by hand. A word of warning: don't use a food processor because the action of the blades will crush out the herb's juices.

  2. Drop the broad beans into a panful of boiling salted water, bring to the boil, drain immediately in a sieve, and hold the sieve briefly under the cold tap to refresh the beans. Slip the beans out of their skins and combine with the parsley, onion, chilli and ham, and the almonds or pine nuts. Dress with the olive oil, lemon juice and zest and a little salt. Heap on a dish and finish with a few fresh mint leaves. Serve with hot pitta breads and quartered lemons.

  3. A rich, but zippy white from Alsace would be great here: nutty enough for the ham and tangy enough for the green elements.

 

Rabl Titan Zweigelt



Ripe, black-cherry flavours combine with coffee and smoky notes. The finish is long with a refreshing streak of minerality. Exclusive to Waitrose.


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