Braised butter beans with wild garlic and goat's curd

Creamy butter beans are braised with onions and garlic in olive oil, butter and white wine until unctuous and soft, before being paired with wild garlic leaves and mounds of fresh, light goat's curd. A stunning plate that can act as a side, light lunch or main meal with some bread on the side. If wild garlic isn't in season, swap it out for spinach or any other leafy greens.

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First published in 2021
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Place a frying pan over a medium heat with a dash of olive oil. Add the onion along with a pinch of salt and cook until soft and translucent
  • olive oil, for frying and drizzling
  • 1 onion, finely chopped
  • sea salt
Add the garlic and thyme, cook for a few more minutes, then add the butter beans
Pour in the white wine and bring to a simmer, tossing regularly, for around 5-10 minutes until most of the wine has been absorbed into the beans
  • 250ml of white wine
Add the wild garlic leaves, then pour in a splash of water. Continue to cook until it reduces down a little, then add the butter and toss to emulsify
Season to taste with salt and discard the thyme
To serve, plate up the beans and add a few spoonfuls of goat’s curd on top. Drizzle generously with olive oil and add a twist of black pepper to finish. Serve with crusty bread to make it a main meal if desired
First published in 2021

Having developed his style of food working in an eclectic range of London restaurants, Henry Freestone’s no-frills style of cookery has gone on to win him heaps of praise.

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