Butternut & white bean soup with brown butter sage
Silky squash soup thickened with beans, finished with brown butter and crisp sage.
Modern ploughman's board for two
The updated pub lunch: cheddar, oatcakes, apple, pickle, boiled eggs and a fennel-apple slaw.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Boil and halve the eggs.
- Step 2
Toss julienned apple and fennel with yogurt, mustard and lemon.
- Step 3
Board everything: cheese, eggs, oatcakes, sliced apple, slaw, pickle, watercress, radishes.
- Step 4
Assemble to taste; argue about the pickle.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 25g |
| Carbohydrates | 42g |
| – of which sugars | 18g |
| Fibre | 8g |
| Fat | 29g |
| – of which saturates | 13g |
| – of which omega-3 | 0.5g |
| Calcium | 480mg |
| Iron | 2.4mg |
| Salt | 1.5g |
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