She’s rustic, but full of flavour ?
You may of seen a little snippet of this in my stories yesterday but this is how we ate it in the end. This was one of those meals based around 1 key ingredient, in this case the butterbeans – for days I’ve just really fancied some garlicky white beans and greens! ??♀️ But I built it out from there as our courgettes are on fire this week (so proud to have my OWN courgette in this dish!); I also had some beautiful rainbow chard, a baby fennel, red onions and spinach (via le shop) that went in. I flavoured it with a lot of garlic, some chicken stock (veggie would be fine but we were having sausages with it so…), lots of black pepper, sea salt, a squeeze of lemon and fresh thyme from the garden. I used herby Lincolnshire sausages to complement the flavours and served it with a good drizzle of nice olive oil and a side of warm crusty bread slathered with plenty of salted butter!