This delicate yet vibrant summer dish is perfect for those languid summer afternoons in the garden when you’ve just picked the peas and beans you’ve been carefully nurturing since spring.
It was inspired by a recipe in River Cottage chef Gill Meller’s new book: Root, Stem, Leaf, Flower – and a video he recently filmed at River Cottage HQ which showcased this super seasonal dish.
It seemed to be the perfect dish to demonstrate the cooking ability of ESSE’s new Garden Stove – ESSE’s first outdoor cookstove.
I’ve substituted some of the ingredients I didn’t have – such as pickled green peppercorns – and there’s plenty of scope to choose whichever fresh herbs you can get your hands on but this recipe does rely on the freshest peas and beans you can get your hands on – either from the garden or your local market.
Serves
4 people (as an accompaniment)
Ingredients
- 2 Little Gem lettuces
- 150g freshly shelled peas
- 100g freshly shelled broad beans
- 1 large clove garlic finely sliced
- 2 tsp Dijon mustard
- Small pinch of chilli flakes
- 25g pine nuts
- 75ml vegetable stock
- 50ml single cream
- Generous sprigs of mint, basil, parsley, chives, fennel tops
- Seasalt
- Black pepper
- Olive oil
Method
- To get the garden stove up to cooking temperature, light it at least half an hour before you intend to cook and establish a solid bed of burning wood and embers.
- Half a dozen 10 to 12-inch logs should do it but add more if necessary. Don’t start cooking until the flames have subsided and are only just licking the grill.
- Slice the lettuces in two lengthways and drizzle generously with a good glug of olive oil then season with freshly ground black pepper and sea salt. Let them rest for five minutes then place them cut side down on the grill.
- Cook for two to three minutes until the lettuce hearts are showing some charring, then turn to give the leafy side a quick griddle. You’re looking for a bit of charring and color, but no more. Once you’re happy, remove to a warm dish and put to one side.
- Place a heavy frying pan directly onto the grill and heat up a mixture of olive oil and butter. Add the pine nuts followed by the sliced garlic a minute later and fry until the nuts are slightly toasted and the garlic is soft.
- Add the peas and beans and stir through the oil/butter to coat them. Add the Dijon mustard and the pinch of chill flakes and allow to cook out for two minutes.
- Add the stock and let the beans and peas to bubble away for a minute or two before adding the cream.
- Reduce for a minute or two and then stir through the fresh herbs – keeping some back for the final garnish. Simmer for a couple of minutes then taste and add salt and pepper if needed.
- Check a bean – it should be al dente – then pour the bean and pea mix over the lettuces, finish with a handful of roughly chopped fresh herbs and serve.
- This makes a great accompaniment to roast or grilled chicken or fish. Serve with a fresh, crisp Loire white or delicate rosé.
Recipe by John Smith
