Aug 01 2010
Novel Ingredients: I
Yet again we’ve been at Leith’s Village Store, and yet again come home with some scrummy goods:
Broad beans, more peas in pods, and beetroot- this time the right colour! We scrutinised the beets on sale and noted that some were very pink skinned, whilst others were darker purple with the colour continuing up the stem, rather than green stems. The latter did not disappoint! But I digress.
I have never in my life cooked with broad beans. I figured the internet would see me right, and it did! In the end I arrived at the Good Food Website and baked Ainsley Harriot’s Broad Bean and Lancashire Tart. I’d only really bought broad beans to do for two, and this was a full sized tart, so we supplemented the beans with the fresh peas. I couldn’t get lancashire in Leith on a Sunday night, so opted for Wensleydale instead- I say opted but it was more a case of what there was in Co Op.
We invited LeCabinet and El Ferd round to share this with us; they brought some lovely cold white wine and didn’t mind at all that we were running a bit behind schedule. I’d not made pastry nor blind baked a tart case in about eight years (apart from a couple of abject failures recently) so this was a little testing at times, but turned out just scrummy. Left overs went into packed lunches the following day: delish.
looks very tasty