Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Jerusalem
Artichokes with Cobnuts
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Warm Salad of Baby Broad Bean Pods, Grilled Cherry Tomatoes and Feta Recipe

Warm Salad of Baby Broad Bean Pods,
Grilled Cherry Tomatoes and Feta

Use slim French beans if you don't have finger-length broad beans.
Serves 2

cherry tomatoes 10
baby broad beans unpodded, 200g, flower stalk removed
extra-virgin olive oil
snipped garlic chives (or ordinary chives) 2 tsp
lemon zest finely grated, ½ tsp
feta cheese 40g, crumbled
sea salt flakes
coarsely ground black pepper

1) Preheat a ridged frying pan or cast-iron stovetop grill. Grill the tomatoes for about 5 minutes or until slightly blackened, crushing them lightly with the back of a wooden spoon.

2) Meanwhile, steam the broad beans in their pods in a basket set over boiling water for 5-6 minutes until just tender. Tip into a bowl and toss with just enough olive oil to coat, the garlic chives and lemon zest.

3) Arrange on serving plates with the tomatoes. Sprinkle with feta cheese, crumbled sea salt flakes and coarsely ground black pepper. Serve right away while still warm.


Recipe © Christine McFadden from The Farm Shop Cookbook published by Absolute Press/Bloomsbury

    Photography: Cristian Barnett    
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