Crispy pancetta, anchovies, broccoli & beans
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I’ve used tinned beans here for ease, but when they’re in season, look out for fresh borlotti beans at your local market. Pod and cook in a pan of boiling water with one whole peeled potato, a handful of cherry tomatoes and a few sprigs of fresh thyme and bay for 45 minutes, or until softened. Add good extra virgin olive oil and vinegar, season to perfection, and you’re good to go!