Broccoli and Butter Bean Bake with a Black Pudding Crumb

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 degrees fan.

Step 2

Heat the knob of butter in a frying pan with a lid, at the same time bring a saucepan of water to the boil.

Step 3

Add the leeks to the frying pan and sweat with the lid on for about 7 minutes so they are nice and soft. If the pan gets a tad dry just add a small splash of water.

Step 4

While the leeks are sweating add the broccoli and blanch for a minute, drain and rinse under a cold tap. Set aside.

Step 5

Finish off the leeks by removing the lid add the garlic and cook for a further minute.

Step 6

To make the breadcrumbs add the bread to a food processor and blitz until you have breadcrumbs. Tip them into a bowl. Crumb in the black pudding I do this as I like texture rather than blitzing it. Add the pepper, nutmeg and Parmesan. Gently mix until everything is incorporated.

Step 7

For the sauce melt the butter in a pan, add the flour and give it a good stir. Cook out the flour for about 3 minutes making sure it doesn’t burn. Add 100ml of the stock and keep stirring adding a 100ml at a time. Bring to the boil then simmer until the sauce has thickened. Add the miso and pepper, turn off the heat.

Step 8

Assemble by spreading the leeks in an ovenproof dish. Add the butter beans and broccoli. Pour over the sauce and finish with the breadcrumbs. Bake in the oven for 30 minutes. Enjoy 😊