I put pickles on pretty much anything.
During my second pregnancy
I panicked on getting near to the
bottom of my last jar of Marks &
Spencer’s mustard seed gherkins.
Most of the time pickles, gherkins and
cornichons are eaten cold, to make the
most of their crunch and acidity. But
t hey keep their crunch when added to
soups and stews, bringing texture and
a hit of sour interest. Here they sit
next to onions, beans and greens and
a smattering of dill to make a quick
stew that tastes much more layered
and complicated than it is to make.
You can find the full recipe here - annajones.co.u...
Негізгі бет White bean and pickle stew
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