Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Broad bean, Feta and Green Onion Burgers.

By: Laurence Guy

These fresh and flavourful burgers are a real taste of summer and great for long warm evenings with a glass of crisp white wine
  • Remove the broad beans from their pods and place in a pan of boiling water and boil for 3 minutes. Do not add salt as this will toughen the skins of the beans.
  • Drain and plunge into cold water to stop them overcooking.
  • When cooled, roughly chop the broad beans before placing in a bowl with the finely chopped green onion.
  • Season with a dash of olive oil and pepper before crumbling in the feta.
  • Add the oats, gram (chickpea) flour beaten eggs and mix well. Stir in the chopped mint
  • Leave to stand in a fridge for half an hour before forming into patties.
  • Fry in some olive oil until golden brown and crispy on both sides.

Ingredients

  • approx 500g Broad beans, podded
  • 1 greeen onion, finely sliced
  • Olive oil
  • Feta, to taste
  • 2 handfuls rolled oats
  • 2 tablespoons gram (chickpea) flour
  • 2 eggs, beaten
  • 1 small bunch chopped fresh mint