Fava Field Feast
This winter warmer recipe uses FIVE ingredients from Gibside Community Farm and is great to make in advance – in fact it improves it. Its also a very flexible recipe. Thanks to Charlotte T.
1 onion, chopped
4-6 cloves of garlic, chopped
3-6 cm fresh ginger, peeled and chopped
100g lardons (bacon – optional)
2 large carrots, chopped
1/4 – 1/2 swede, peeled and chopped
3 sticks of celery, chopped
6 small potatoes,chopped
100g fava beans (dried)
1 tbs tomato puree
1/2tsp anchovy paste or 1 tbs fish sauce
500 – 700ml vegetable stock
2-3 tbs Savoy cabbage (I used leftovers)
- Fry the lardons in the oil on quite a high heat until they start to brown, turn down heat, add the garlic and ginger and cover and gently fry until the onions are translucent, about 10 minutes.
- Add the beans and vegetables apart from the cabbage to the pan and just stir the mixture around the pan on a low heat.
- Meanwhile add the tomato puree and anchovy paste to the vegetable stock, then add it all to the pan. Bring to the boil, then lower heat to minimum and slowly simmer until the vegetables are cooked – approx 20mins.
- Add the cabbage 5 minutes before you serve, or, if using raw cabbage, give it 10 minutes.