Page 28 - West Dorset Living Dec:Jan 2019
P. 28

   Cannellini bean soup with
chestnut & pancetta
A great festive starter or a winter warmer for a cold evening. Serves 4 | Prep 15 mins | Cook 25 mins
• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 77g pack diced pancetta • 400g Potatoes, cubed
• 400g can cannellini beans, drained and rinsed
• 150g cooked chestnuts, roughly chopped
• 2 fresh rosemary sprigs, plus extra, finely chopped, to serve
• 2 Chicken Stock Pots • 200ml Whole Milk
Heat the oil in a large saucepan. Add the onion, garlic and half of the pancetta and cook for 5 minutes until softened.
Add the potato, beans, chestnuts, rosemary sprigs, stock pots, milk and 1 litre water. Bring to a simmer, then cover and cook gently for 20 minutes until the potato is very tender.
Meanwhile, cook the remaining pancetta in a frying pan for 5 minutes until crisp.
Remove the rosemary sprigs, then purée the soup using a hand-held blender. Ladle into mugs or bowls. Scatter over the pancetta and extra rosemary and finish with a good grinding of black pepper.
Recipe courtesy of
 Apple, ginger &
honey cake
• 200g unsalted butter, softened
• 75g Golden Caster Sugar • 175g clear honey
• 3 Free Range Eggs
• 250g self-raising flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon • 1 apple, cored and cut into 1cm chunks
• 1 apple, cored and sliced • 50g honey

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