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Cheddar, leek and butter bean bake with chicory salad
Fruit and vegetables
3
leeks
4
garlic
cloves, crushed
1
lemon
, zest only
1–2 tbsp
lemon juice
3 heads
chicory
, leaves separated and any large leaves sliced in half lengthways
1 small
shallot
, peeled and very finely sliced
Tins, packets and jars
3 x 400g tins
butter beans
25g/1oz
plain flour
2 tbsp
Dijon mustard
2–3 tbsp
yeast extract
, to taste
½ tsp
Dijon mustard
Cooking ingredients
3 tbsp
olive oil
, butter or plant-based butter
salt
1 tbsp
miso
salt and freshly ground
black pepper
3 tbsp good-quality extra virgin
olive oil
pinch
sugar
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz
butter
or plant based
butter
400ml/14fl oz full-fat or plant-based
milk
200g/7oz
cheddar
or plant-based cheese, grated
Other
crusty bread or
baguette
, to serve
Back to recipe
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