WHIPPED BUTTER BEANS & CRISPY HERBS

2tbsp rapeseed oil or vegetable oil, plus 100ml (3½fl oz) for frying

l ½tsp sea salt flakes, plus extra

l ½ a clove of garlic, peeled and crushed

Grated zest of ½ a lemon, with the other ½ to be zested when you serve

l ¾tsp ground cumin

For the crispy herbs

l A selection of any or all of the following: 12 sage leaves,

2 sprigs of rosemary, leaves only, 2 sprigs of tarragon, leaves only, 2tbsp capers, drained

llTo serve

lSpicy roast chicken or, if using as a dip, a selection of breads and veggies

First, drain the butter beans, reserving 2tbsp of the tin juice. Using a food processor or stick blender, blend the beans with the oil, salt, garlic, lemon zest and the juicefromthetin.

While the processor is still blending, add the cumin to a non-stick pan over a high heat. Toast for 30-60 seconds until fragrant, then add to the processor and keep whizzing until smooth. Taste for seasoning and don’t be afraid to go heavy on the salt.

Clean the pan, then heat 100ml (3½fl oz) oil over a high heat and line a plate with kitchen paper. Add the herbs and capers to the hot oil, fry for 1-2 minutes until crisp then, using a slotted spoon or fish slice, carefully transfer to the paper.

Spread the beans over a plate and top with the crispy herbs and a few splashes of the infused pan Zest the remaining lemon half over to finish. Top with spicy roast chicken, if liked, or serve as a dip with bread and veggies.

2018 MÂCONVILLAGES, BURGUNDY, LOUIS JADOT, FRANCE

£5 per half bottle, or two for £9, Morrisons While we are watching our consumption during this period, here is a novel way to drink elite wine but stop at a few glasses! This white is classy and beautifully poised, and it’s stunning with the Whipped Butter Beans & Crispy Herbs dish.