Recipes and Producer Tips
We asked all of our Independent producers how to best use thier products and have included some easy to recreate recipes from our ourselves and favourtie chefs.
This is a perfect summer recipe from our talented friend Klara Risburg. Panzanella is full of seasonal tomatoes which are at thier best during the summer months. Klara has added beans from Bold bean Co for added creamyness and we think you should too!
Recipe (Serves 3)
3 slices of stale bread / sourdough
1/2 red onion and 50ml red wine vinegar
4 big tomatoes cut into smaller pieces
1 Jar of Queen butter beans
2 tbsp of capers roughly chopped (Caper berries would also be great)
Small handfull of finely chopping parsley
Small handful of chopped basil leaves
Pinch of chilli flakes
3-4 tbsp of red wine vinager (or to taste)
3 tbsp of good olive oil (Citizens of soil)
Tear up the bread into 3x3 cm pieces and put on a tray, drizzle with olive oil and some sea salt and toast in the oven at 180 for 12 minutes, give them a little toss and toast until golden and crispy. Leave to cool.
Slice the red onion as thin as you can and put in a bowl together with the vinegar and a pinch of salt. Carefully massage the onions with a very light hand, this removes the sharpness of the raw onion. Leave to one side.
In a big bowl, add the chopped herbs and capers, zest from one lemon, chilli flakes, red wine vinegar, olive oil and the white beans. Give it a toss and taste, season with salt and pepper.
When you are ready to serve add the croutons and tomatoes to the herby bean salad and mix well. Plate immediately and dig in!