recipe: broad bean pancake

broad bean pancake

great way to make an egg free pancake & use up broad bean shells!

IngredientsMakes: 220g - Serves: 2

200g		broad bean & tomato soup	(recipe below)
80g		flour
40g		water
3g		yeast
10g		sugar
10g		butter

Method

Mix the flour, water, yeast & sugar into a smooth paste then add it to the soup.

Whisk until the paste is fully incorporated and leave for 30mins or until doubled in size.

Heat a large flat pan to high and melt some butter on the surface.

Pour in half the mix and spread into a round pancake with a spatula.

Turn the heat down to medium and wait until the pancake has set enough to toss, then flip it to cook the other side.

For gluten free vegan version use oil to cook with instead of butter & your favourite gluten free flour.

broad bean & tomato soup

soup made w/ broad bean shells & tomatoes

IngredientsMakes: 685g - Serves: 2

60g		EVO
8g		garlic
2g		fennel seeds
100g		onions
240g		tomatoes
4g		salt
600g		water
300g		broad bean shells
5g		mustard powder

Method

Lightly fry the fennel seeds & garlic for about a minute then add the onions and a lid then turn the heat down to medium.

Cook until the onions are soft then add the tomato & salt & cook for another 5mins.

Use a potato peeler to shell the broad beans removing the stringy bits in the process.

Keep the beans for something else.

Chop the broad bean shells into cm chunks, this helps them cook but also means the stick blender won't get tangled with missed stringy bits!

Add the water bean & mustard and bring to the boil with a lid on.

Once boiling set to simmer & leave for 20mins.

Remove from the heat to a wooden board & blend smooth with a stick blender.

Pass through a sieve. Use as required.

Pimp w/ a little soft cheese & butter, serve w/ crusty roll or garlic bread.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!