TO­DAY’S RECIPE: But­ter bean, mush­room & ba­con pot pies

BIG on flavour, light on calo­ries. Serves: 4.

Scottish Daily Mail - - Freeview Primetime Planner -


3 tbsp rape­seed oil 2 red onions, thinly sliced 500g mush­rooms, thickly sliced 70g smoked streaky ba­con, cut into strips 2 tbsp plain flour 500ml veg­etable stock 250g kale, roughly sliced 3 tsp whole­grain mus­tard 2 tbsp re­duced-fat creme fraiche 1 tbsp finely chopped tar­ragon 1 le­mon, zested/juiced 2 x 400g cans but­ter beans, drained/rinsed


1 Heat 2 tbsp of oil in a saucepan or large flame­proof casse­role dish. Fry onions for ten min­utes un­til soft, then add mush­rooms and ba­con and fry for five min­utes un­til golden. Stir in flour and cook for two min­utes more. Grad­u­ally pour in stock, then bring to boil and bub­ble for two min­utes. Add kale and cook for an­other five min­utes, then stir in mus­tard, creme fraiche, half the tar­ragon and le­mon juice. Spoon mush­room mix­ture into four small bak­ing dishes.

2 Heat oven to 180c/160c fan/gas 4. Put but­ter beans in a food pro­ces­sor with re­main­ing oil and tar­ragon and le­mon zest. Blitz un­til chunky, adding 2-3 tbsp water to loosen if needed.

3 Spoon but­ter bean mix­ture over fill­ing, smooth­ing with back of a spoon. Bake for 20 to 25 min­utes un­til golden. Leave to cool slightly, then serve. RECIPE of the Day brought to you in as­so­ci­a­tion with BBC Good Food Mag­a­zine. Subscribe to­day and get your first five is­sues for £5 (di­rect debit). Visit buy­sub­scrip­­food and en­ter code GFDAILY19 or call 03330 162 124 and quote GFDAILY19.

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