Broad bean & wild fennel bruschetta

Name: Broad bean & wild fennel bruschetta
Total time: 15 min
Yield: 4
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

Serves 4

Cooks In15 minutes

DifficultySuper easy

Jamie Magazine Vegetables Starters Quick fixes Bread

Nutrition per serving

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

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

Jamie Magazine

By Gennaro Contaldo

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.