A cheesy broccoli, bean and walnut bake, and a baked carrot and crisp bean salad doused in orange, tahini and sesame oilI am so here for the butter bean renaissance. No longer are they reserved for soft, brown stews (although I love those, too); you can use these legumes to make so many vibrant, flavour- and texture-packed meals. Both of today’s dishes are nourishing and would make excellent sides for a weekend feast, but they’d equally also be fabulous for a midweek dinner. Continue reading...
Sophie Wyburd shares recipes for a cheesy purple sprouting broccoli, bean, and walnut bake, and a sesame carrot, orange, and crisp butter bean salad.
