WHIPPED BUTTER BEANS & CRISPY HERBS

This recipe is actually a dip, which goes perfectly with whatever bread or veggies you’ve got to hand, but it also makes the most fabulous base for spicy roasted chicken (pictured left, see tip across the bottom of the page for recipe).

Toasting cumin before adding it to the beans gives a more intense flavour. Spices that have been sitting in the back of your cupboard can lose some of their punch, but toasting in a hot pan will bring them back to life.

Serves 4-6 l 1 x 400g tin of butter beans in water

l 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 l 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

To serve l Spicy 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 juice from the tin.

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 oil. Zest the remaining lemon half over to finish. Top with spicy roast chicken, if liked, or serve as a dip with bread and veggies.