Thursday 10 December 2015


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With the festive season upon us, time is of the essence. Finding an hour to prepare dinner, keep healthy before the Christmas feasting and reduce your food bills so you can flourish your family with gifts can seem like a hard task. No fear, all you need is to utilise ingredients which are often neglected.

So for this recipe, all hail the broad bean! Firm in texture, super filling and the perfect balance of fibre and protein, they make an ideal base for a mid-week supper. Mildly sweet in flavour, they also carry stronger flavours well, just as your regular carby option might. We're also using a frozen bag of them, as if this recipe wasn't convenient enough!

This recipe is low carb, healthily balanced and quite frankly, delicious. Give it a go this week. 


1 large cup of  frozen broad beans 
1 clove garlic, chopped.
1/2 a courgette, sliced
1 tbsp Bouillon powder
2 eggs 
2 rashers of smoked bacon/pancetta, finely chopped
3 sundried tomatoes, chopped. 
40g of Stilton 
sprinkle of Parmesan
Squeeze of lemon juice 
Olive oil 

1)  Bring a pan of water to the boil, and add the vegetable bouillon. When dissolved add your broad beans and let simmer for around five minutes.
2) Meanwhile, in a pan heat a table spoon of olive oil and add your chopped bacon. 
3) give it a couple of minutes to crisp before adding in your courgettes. When they start to soften, season and add the garlic to the pan, cooking for a further two minutes on a gentle heat. 
4) At this point you need to soft boil your eggs. Place both eggs in a pan of gently boiling water and cook for five minutes, to leave your yolk runny. When your five minutes is up, run under cold water before peeling. 
5) When your beans are done, add them to the pan with the bacon and courgettes and leave on the lowest heat, Drizzle over a splash of olive oil, salt, pepper and squeeze of lemon juice. Mix together. 
6) Crumble in your Stilton so it melts and covers the beans. 
7) Place your beans on a plate and grate over a good nugget of Parmesan, 
8) Finally, peel your eggs, and place on top of your bean mixture, making a slice to let the yolk cover the beans. 
9) Enjoy with a big glass of fruity Sauvignon and an open fire to keep your tootsies toasty! 


1 comment

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