In this episode Sophie Rushton Smith welcomes us into her beautiful kitchen, shares her brilliant top tips and make us the gorgeous recipe below.
Listen here and enjoy!
You can find the written recipe below of the dish that Sophie made for us, plus you can watch us on our YouTube channel.
Butter beans with baked feta cheese
200g block of PDO Greek feta
1 tsp coriander seeds, lightly crushed
1 lemon, zested
Extra-virgin olive oil
Aleppo pepper (or a pinch of chilli flakes)
1 red onion, peeled and finely chopped
2 garlic cloves, crushed
3 black garlic cloves, chopped
2 tsp dried oregano
400g polpa (or chopped tomatoes)
700g jar of Judion butter beans (giant beans)
1 tbsp chopped dill
1 tbsp chopped parsley
- Preheat oven to 200C.
- Place the feta in a small baking dish. Sprinkle with the crushed coriander and the zest of ½ lemon. Drizzle with a couple of tbsp olive oil and add a pinch of Aleppo pepper. Bake for 20 mins until starting to colour.
- Add a splash of olive oil to a saucepan and place on a medium heat. Add the chopped onion and a pinch of salt and cook gently for 10 minutes until the onions have softened.
- Add the fresh and black garlic, 1 tsp oregano and ½ tsp of Aleppo pepper. Cook for 2 mins.
- Pour in the polpa (or chopped tomatoes) and cook for 5 minutes. Add the butterbeans with any liquid from the jar (if using tinned butter beans discard the liquid and add ½ can of water to the saucepan) and simmer gently for 5 mins or until the sauce has thickened slightly. Taste and adjust the seasoning. When ready to serve, spoon the beans onto a serving dish and top with the baked feta. Sprinkle with the rest of the lemon zest and chopped dill and parsley.
For crunch, top with a few smoked almonds or a tablespoon of dukkah.
Instead of feta, slice up a block of halloumi and dry fry in a non-stick pan until caramelised, then squeeze over some lemon juice and place on top of the beans.
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