New Chef and childhood pal of Jamie Oliver, Jon Rotheram, joins us in the kitchen to dish up a restaurant quality meal that's affordable and easy to make. Try this real taste of summer using seasonal broad beans.
Mint and ricotta braised broad beans on toast
Serves 4 people
300g broad beans
50ml white wine
75ml olive oil
1 shallot (diced)
2 clove of garlic
1 bay leaf
300ml chicken stock/vegetable stock
4 slices of sourdough bread
1. Dice the shallot and finely slice one of the cloves of garlic. Place in a pan with half of the olive oil (save other half for the bread). Add the bay leaf and cook until it's soft.
2. Next add the broad means and half of the mint leaves. Cook gently until the broad beans start to blister their skin.
3. Add the white wine and cook until it evaporates.
4. Next add the chicken or vegetable stock and place in the oven to braise at 150C for the 20 minutes, or until the beans are tender. Leave to cool slightly.
5. Next take the bread and place under the grill until golden brown. Remove from the oven and rub with a clove of garlic and drizzle the remaining olive oil over it.
Place the toast on a plate, put a generous portion of the braised broad beans on top, then add ripped mint leaves and crumble the ricotta over the beans.