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Ingredients
Method
- 150g broad beans
- 150g peas
- Olive oil
- 100g chopped chorizo
- 1 tsp fennel seeds
- 1 garlic clove, crushed
- 2 sliced spring onions
- Splash of white wine
- 140ml cream
- Squeeze of lemon
- Handful of chopped mint and parsley
- Cook the beans and peas in salted water for 4 mins, then drain and plunge into cold water to refresh. Drain, and set aside.
- Heat a splash of oil in a frying pan and fry the chorizo with the garlic, spring onion, and fennel seeds for 4 mins. Add the wine and leave to bubble away and evaporate, then tip in the cream and season well, and bring to a simmer. Turn off the heat, stir in the lemon juice and leave for a few mins to infuse, then stir in the peas and beans, top with the herbs, and serve as a side.
10 mins
2 serving
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