Broadbeans and Beetroot

20 December 2012
Written by Kath Irvine | Images by Kath Irvine
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Not surprisingly heres a broadbean recipe – very simple, just a frittata. Infact does it need an actual recipe? (probably not), but here goes. Eggs and cheese are like well me and a garden, or gin and tonic or…, not so in this eggy concoction. Lois Daish rightly believes no cheese with broadbeans (hard to believe I know), but she is so right. This is the perfect combo. Do try. 

Broadbean Fritatta

Choose a frypan that can go into the oven for grilling.

250g broadbeans (after podding)
1 generous tablespoon fresh herbs (thyme, summer savoury, chervil or Italian parsley)
6 eggs
Salt and lots of pepper
2 really big knobs of butter




  • Simmer the beans in salted water until tender. Drain and mix with the herbs.
  • Whisk the eggs until just combined (ie don’t beat the hell out of them). Season.
  • Turn on the grill to warm up. 
  • Heat the butter until foaming then pour in the mixture. Turn the heat very low and leave to cook for about 15 mins – the top will still be a little runny but the rest cooked. Pop under the grill for a minute till the top is just cooked (don’t go away or you’ll fry it!)

I like to eat it with a squeeze of lemon, but no one else in my house feels this way.

Serve it with this delightful beetroot salad to liven the plate up. (Sadly there is no photo of the actual salad, SOMEONE has cleared the camera grumble grumble)

Beetroot Salad 

...another Lois Daish favourite and a regular at our table 

  • Cook beetroot of a similar size until they’re just tender.
  • Cool, then slip the skins off and slice super thin.
  • Arrange in one layer on a flat plate and sprinkle generously with raw sugar, rock salt and malt vinegar.
  • Leave for about 30minutes before serving.
  • Drizzle with some olive or avocado oil.  

I can eat this over and over again. If you do over indulge don’t be frightened when you go loo in the morning…

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