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A Weekday Menu Recipe



Broad Beans with Bacon   HT   ACC    25mins



Serves  4      Hot  Vegetables  Pork    Accompaniment  Gluten Wheat free




450g/1lb Shelled Broad Beans

100g/4oz Unsmoked Bacon Rashers, thinly sliced

15g/1/2oz Butter

Salt and Black Pepper

3 Egg Yolks,  beaten

190ml/6fl.oz. Double Cream

A squeeze of Lemon Juice

Freshly chopped Savory or Parsley to garnish




1. Heat the in a casserole or saucepan, add the bacon and fry gently for 2-3 minutes until golden brown but not crispy.

2. Add the broad beans and enough water to barely cover them together with a little salt and black pepper. Bring to the boil, cover and simmer for about 10 minutes until the beans are just tender and most of the liquid has been absorbed. Shake the pan from time to time to prevent the beans sticking.

3. Once the broad beans are cooked, if necessary, boil rapidly, uncovered, to reduce the remaining liquid to no more than 1-2 tablespoons. Remove from the heat and allow to cool slightly.

4. Meanwhile, in a small bowl, blend together the egg yolks, cream and some black pepper.

5. Pour the egg yolk mixture onto the beans, stirring constantly and return to a very low heat. Continue to cook for 5-7 minutes, stirring all the time, until the sauce begins to thicken slightly. Do not allow to come close to boiling as it will curdle.

6. Remove from the heat and stir in the lemon juice.

7. To serve - transfer to a heated serving dish and sprinkle the savory or parsley over the top to garnish. Serve immediately.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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