Flageolet

jar or can white asparagus, (110 gram when drained, do keep the liquid though) • Flageolet beans , 265 grams drained and rinsed. • water • All purpose seasoning or half a vegetable stock cube • Parma or black forest ham , dry fried and crisped ( optional ) • slices of white bread cut into tiny cubes and fried ( optional )

carrot • potatoes • white turnips • green beans • peas • eggs • flageolet beans (facultatif) • black peper and salt • mayo or more

dry wild rice • (400g each) mixed beans, drained & rinsed - I used a mix of cannellini, flageolet and adzuki beans but any are fine • (340g) sweetcorn, drained • red onion, peeled & finely sliced • red bell peppers, deseeded & finely sliced • grated zest and juice of 1 lime • agave nectar / honey • red chilli, deseeded & finely chopped

butter • shallots finely chopped • garlic finely chopped • fresh chopped rosemary • passatta • fresh parsley • dried flageolet beans, soaked and cooked

rapeseed oil (cold-pressed recommended) • leeks, thinly sliced. Separate the green parts from the white pieces • red onion, in thin half-moon slices • smoked turkey rashers, cut into small (but not miniscule) pieces • garlic, thinly sliced • dry white wine • vegetable stock (I used “Marigold” powder) • can flageolet beans • can cannellini beans • salad/new potatoes, halved • dried thyme • dried rosemary •

stewing beef in chunks • beef stock cube (made into a pint of stock) • tomatoes • flageolet beans • large handful of mushrooms chopped chunky • large onion • shallots (from our garden..) • sliced potatoes (very thinly sliced) for the topping • sprinkle of paprika, salt and pepper to taste and 3 bay leaves • olive oil

rapeseed oil • leek, sliced • garlic, chopped • large potato, diced • carrots, 2 diced & 1 sliced • x 400 g tin Butter or Cannellini or Flageolet beans, drained and rinsed: the taste will vary according to which type of bean you use but all work well • chicken stock (if I’d not had homemade, I’d have used Knorr Stock Pots or similar) • roast chicken spare bits (vary quantity to what’s available!) • bay leaves • dried thyme • smoked paprika • Salt •

chorizo, skinned and sliced • loin of cod, 150-200 g each • red onion, in half-moon slices • spring onions, sliced • Mirin rice wine • Juice of 1 small or 1/2 large lemon • x 400 g tin flageolet or cannellini beans, drained but not rinsed • courgette, sliced • cherry tomatoes, halved • Ground black pepper • vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water • fresh coriander, chopped •

medium carrots, peeled • celery • large onion, peeled • medium potato, peeled • small parsnip, peeled • medium leek • small courgette, cut in half lengthways • a small spring cabbage or, more authentically, cavolo nero, chopped into 1 cm pieces • green beans, cut into 1 cm lengths • fresh peas, or frozen if fresh aren’t available • coarsely chopped flat leaf parsley • × 400 g can of borlotti, haricot, or flageolet beans (your choice), drained and rinsed •