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Broad bean ragu

Bryn Williams from Market Kitchen
A perfect match for chicken, Bryn Williams' buttery side dish is enhanced with flavours of tarragon and shallot

Broad bean ragu

Method

1. Sweat the shallot in a hot frying pan with a little olive oil until softened.

2. Whisk in the butter and the hot stock to form a smooth sauce.

3. Add the broad beans to the pan and coat in the sauce. Cook for 2 minutes or until tender.

4. Serve the broad beans with the tarragon sprinkled on top.

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Serves: 2

Prep: 5 min
Cook: 10 min

Ingredients
Olive oil
1 banana shallot, finely chopped
50g Butter
100ml hot chicken stock
150g double-podded Broad beans
1 sprig tarragon, chopped