Cannellini bean herb salad with caper and sultana dressing

Place the dried beans in a bowl cover with plenty of cold water and add 1 tablespoon of salt. Cover and place in the fridge overnight to soak

Once soaked, you can either cook the beans in a jar sealed jar or in vacuum bags sealed with a chamber sealer

Option 1: Drain and rinse the beans in cold water and add them to a 1l screw-top Kilner jar. Add 500ml water, the bay leaves, thyme and garlic clove and half a teaspoon of salt. Screw the lid on firmly, taking care not to over tighten. Cook sous vide at 92°C for 3–4 hours (check after 3 hours), or until the beans are cooked

Option 2: Drain and rinse the beans in cold water and add them to a vacuum pouch with 500ml water, the bay leaves, thyme and garlic clove and half a teaspoon of salt. Seal in a vacuum chamber and cook sous vide at 92°C for 3–4 hours, or until the beans are cooked

Preheat the oven to 200°C/gas mark 6

Drain the beans and remove the bay leaves, thyme and garlic. Add the beans to large baking tray. Drizzle over 2 tablespoons of olive oil, season with salt and pepper and toss the beans to coat them thoroughly. Place in the oven for 12–15 minutes until lightly golden, stirring them half way through. Remove from the oven and set aside

While the beans are roasting, steam the broccoli and asparagus for 3 minutes, until just cooked, but still firm and green. Refresh in a bowl of iced water and leave on kitchen paper to drain

Meanwhile take a small frying pan and heat the remaining 2 tablespoons of olive oil. Add the chopped shallots and fry gently for 5 minutes, before adding the capers and sultanas. Cook for a further 3–5 minutes, stirring continually until the shallots are golden. Add the sherry vinegar and remove from the heat

Add the beans, steamed asparagus, broccoli and herbs to a bowl, toss with the dressing and serve immediately