Broad bean chutney recipes

what's in season: september

what's in season: september

artichokes (globe), aubergines, beetroot, borlotti beans (for podding), broad beans, broccoli (calabrese), cabbages (various varieties), carrots, cardoons, cauliflower, celeriac, ceps, chard, chillies, courgettes, cucumber, endive, fennel, french beans, garlic, kale, kohlrabi, lambs lettuce, lettuce, mushrooms, onions, oyster mushrooms, pak choi, peppers, parsnips, peas, peppers, potatoes, pumpkins and squashes, rocket, runner beans, salsify, sorrel, spinach, swede, sweetcorn, tomatoes, watercressfruit and nuts
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harvest and festivals

harvest and festivals

What most impressed me about the festival this year was the openness and positivity of the people, the diversity and inclusiveness of the events, performers, speakers and workshops, and the broad range of people attending
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Chaat Tart

Chaat Tart

Then place over it some weight, i used broad beans. You can use rice or kidney beans too. You feel the flaky and buttery tart, crunchy sev, refreshing veggies and the burst of spicy, sweet, tangy, and hot flavors from the two chutneys
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bill's, leicester.

bill's, leicester.

This is served with feta and spring onion croquettes, a watercress, red cabbage, pea, broad bean and basil salad and drizzled with lemon dressing and wasabi mayonnaise
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Restaurant Review: The Alice Hawthorn, Nun Monkton

Restaurant Review: The Alice Hawthorn, Nun Monkton

My lamb is probably the best example of uninterfered food, a grilled cutlet, a slow braised breast and seared neck are served with the freshest broad beans, carrots and roasted new potatoes and served with a gravy, sauce – jus – call it what you like, that is packed with depth of flavour the chef tells me it’s the Girolles that take the flavour of the gravy to whole new heights
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Hurray! It’s May at the Farmer’s Market

Hurray! It’s May at the Farmer’s Market

And by the end of the month the first broad beans should be available and at their tender best. Or try making your own rhubarb jams and chutneys – the tart flavour of the fruit makes a lovely preserve to spread on scones, fill sponge cakes and enjoy simply on buttered toast, particularly if you add ginger as a flavouring
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