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Broad bean & wild fennel bruschetta
Vegetarian
v
Dairy-free
df
Broad bean & wild fennel bruschetta
Vegetarian
v
Dairy-free
df
Serves
Serves
4
Time
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Starters
Quick fixes
Bread
Nutrition per serving
Plus
Calories
363
18%
Fat
25.4g
36%
Saturates
6g
30%
Sugars
5.3g
6%
Protein
17.3g
35%
Carbs
16.2g
6%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Gennaro Contaldo
Tap For Method
Ingredients
200 g higher-welfare bacon
2 onions
olive oil
500 g podded baby broad beans
100 ml organic vegetable stock
1 handful of wild fennel
4 slices of ciabatta
Tap For Method
Recipe From
Jamie Magazine
By Gennaro Contaldo
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Tap For Ingredients
Method
Slice the bacon, then peel and finely chop the onion. Add to a frying pan over a medium heat with 4 tablespoons of oil. Fry until softened.
Stir in the beans, add the stock, then season.
Reduce the heat and simmer till the beans are tender, but hold their shape.
Toast the ciabatta on a griddle pan for a minute on each side.
Take the beans off the heat, chop and stir in the wild fennel and serve on the ciabatta.
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Recipe From
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Related video
How to prepare fennel: Gennaro Contaldo