Want to cook like our Head Chef Guy Jeffreys? If so, read on:
400g fresh borlotti beans, podded (if using dried soak 250g overnight in water, then drain)
4 x tomatoes, halved
A handful of sage leaves
4 x garlic cloves
100g thinly sliced pancetta
Juice of half a lemon
Salt and pepper
Preheat your oven to 160c. In a casserole dish place borlotti beans, tomatoes, 3 of the garlic cloves and ¼ of the sage. Add cold water to just cover the beans, then pour in enough EVOO so that it forms a thin film on top. Cover with foil and make a small hole in the middle for the steam to escape and place in the oven for 50 minutes, or until beans are soft but still holding their shape (if you’re using dried beans it will take longer). When your beans are ready take out the tomatoes and garlic. Discard the skin from the tomatoes and crush up with the garlic, then stir back into the beans with a generous amount of salt and pepper. Let them rest on the bench to allow the beans to suck up any remaining juice.
To make the sage oil, smash up the rest of the sage and garlic with a pinch of salt using a mortar and pestle. Stir in the lemon juice and a good lug of EVOO.
Turn up your oven to 220c and roast the pancetta until crisp. Place with the beans, spoon over the sage oil and serve with crusty bread.