Tom Aikens
Tom Aikens is one of the UK’s most acclaimed British chefs. He became the youngest British chef ever to be awarded 2 Michelin stars, has opened restaurants all over the world and written 3 books.
Tom’s Beans with Parsley Crumb
Tom Aikens
Featuring:
Pulses
Effort:
Complexity:
Cost:
In season now
Serves: 4
Prep time: 10 mins
Cook time: 30 mins
Ingredients:
500g tinned flageolet beans, drained keeping the liquor
120g smoked bacon rashers, thinly sliced and cut into tiny lardons
4 finely diced shallots
2 cloves garlic, finely diced
2 medium carrots, finely diced
30g duck fat
20g butter
120ml double cream
1 tbsp of chopped parsley
1 tsp of thyme leaves
Zest of 1 lemon
For the parsley crumb:
Zest of 1 lemon
1 clove garlic, finely chopped
3g whole parsley leaf, roughly chopped
1 tbsp olive oil
100g white breadcrumbs
30g grated gruyere cheese
30g grated parmesan cheese
Salt and a little pepper
Veg Portions / Serving: 1
Chef Tom Aikens shares a delicious one-pot dinner that will impress for little effort. Not to mention it’s great for using up pantry items and leftovers! Adding in your leftover traybake veg makes this a great dish to #LoveYourLeftovers.
Method:
In a medium sized pan, add the duck fat on a low-medium heat. Once hot, add the bacon lardons and cook for a couple of minutes. Add the diced carrot, diced shallot, thyme and diced garlic with some seasoning and cook for a further 2 minutes. Add the beans and 200ml of the bean stock. Reduce this until most of the liquid has evaporated. Add the cream and reduce a little and whisk in the butter, check the seasoning and add the parsley and lemon zest. Place this into an ovenproof dish.
For the parsley crumb: place the crumbs into a kitchen blender with the lemon zest, garlic, parsley, salt and pepper and then blitz until coarsely chopped – this will be no more than 20-30 seconds. Place into a bowl and add the remaining Parmesan and gruyere cheese then sprinkle on the parsley crumb and bake in the oven at 200C for 15 minutes.
Kids in the kitchen:
Get the kids to help you make and sprinkle over the parsley crumb.
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