Broad bean and smoked garlic rissoles with panzanella salad

Method

1. For the rissoles, heat the butter and half the oil in a frying pan and slowly cook the onions until they are caramelised. Combine the onions with the potato, garlic and broad beans and make 6 small rissoles, approximately 7.5cm across.

2. Roll each rissole in flour, egg, then polenta. Heat the remaining oil in a frying pan then shallow fry the rissoles for 2 3 minutes on each side.

3. For the panzanella, cut the skinned tomatoes into quarters, scoop the seeds into a sieve and press to release the juice into a bowl. Put the quarters in a separate bowl.

4. Preheat a grill to high. Skin the peppers by grilling them until they turn black. Put them in a plastic bag until cool and the skins will fall off. Then deseed them and cut each into about 8 pieces, Put into the bowl with the tomato quarters, then add the chilli, capers and olives.

5. Tear the bread into big chunks and put in a separate bowl.

6. Add the vinegar, garlic and oil to the tomato juice, season and whisk well, then pour over the bread and leave for about 1 hour.

7. Finally, gently combine the tomato and pepper mixture with the bread and dressing, and garnish with basil leaves. Serve the rissoles with the panzanella.