21 28 MARCH 2024 Food&Drink S C A N T HI S CODE F OR MOR E R E CI P E S Serves 4 Prepare 10 minutes Cook 15 minutes 1 medium leek, trimmed 1 tbsp olive oil 1 large echalion shallot, nely sliced into rounds 4 cloves garlic, peeled and smashed under the side of a knife 2 bay leaves 700g jar Bold Bean Co Queen Butter Beans 5 tbsp double cream 240g pack 2 Icelandic cod llets, cut into large bitesized pieces 2 sprigs tarragon, leaves roughly chopped ½ lemon, juice Crusty bread, to serve 1 Finely slice the leek and wash in a colander under warm water. Drain. Heat the olive oil in a large frying pan or casserole over a medium heat. Add the leek, shallot, garlic with a big pinch of sea salt akes and stir everything Garlicky white beans, leeks & cod This smart-looking dish is quick, easy and perfect for casual entertaining. It stretches two cod fillets to serve three or four by adding some tasty queen butter beans. I wanted to showcase the garlic without overpowering everything, so I combined it with leeks and shallots for a multi-note dish. I kept the cloves whole (just gently crushed), allowing them to poach in the liquid and gently infuse the sauce. Don’t fish them out at the end though – once they’ve been cooked in the cream, they will be soft, mild and delicious. A reminder that garlic doesn’t always need to be punchy! Tarragon is a strong flavour, but it works so well here. I haven’t used lots. If you don’t like tarragon, use flat leaf parsley instead. @ellypear GARLIC Too good to waste with Elly Curshen together well. Put the lid on the pan and cook on medium-low until softened but not browned, about 7 minutes. 2 Add the bay leaves and the jar of beans, including the liquid. Bring to a gentle simmer, then pour in the cream. Stir everything together well, then add the cod and nestle it into the creamy beans. Cook, covered, for 7-8 minutes, until the cod is thoroughly cooked, opaque and akes easily with a fork. 3 Gently stir in the tarragon and lemon juice. Taste for seasoning and adjust. I like lots of freshly ground black pepper. Discard the bay leaves. If you can spot the garlic cloves, mash them into the sauce with the back of a fork. Don’t worry if you can’t nd them – they’ll be a delicious surprise when you do. Serve with some crusty bread. Per serving (without crusty bread) 1373kJ/328kcals/ 14g fat/6.4g saturated fat/24g carbs/2.6g sugars/9.6g bre/22g protein/1.2g salt/2 of your 5 a day MORE LEFTOVER IDEAS 1Roast a whole garlic bulb Ideal for when you already have the oven on. Cut the top o the bulb to expose the tips of the cloves, then sit it on some foil. Drizzle with olive oil, wrap tightly and roast at 200ºC, gas mark 6 for 40 minutes. Squeeze the cloves out to be used in various ways – try mixing with butter to make garlic bread. 2The way you work it How you prepare garlic will a ect its strength of avour. The smaller you chop it, the stronger it will taste. Slicing garlic and adding to a sauce, for example, rather than nely chopping, leads to a milder avour. Leaving cloves whole is the best way to add just a mild hit of garlic. 3Spaghetti aglio e olio Spaghetti with garlic and oil is a classic. As the pasta cooks, heat a glug of extra virgin olive oil. Sizzle a pinch of chilli akes and 2 thinly sliced cloves of garlic per portion for 1 minute, until fragrant and the garlic is light golden but not brown – too light and you won’t get the full avour, too dark and it gets bitter. Toss the pasta with the contents of the pan and add a little chopped parsley. Photographs: Kate Whitaker, Food styling: Jennifer Joyce, Styling: Max Robinson, Art direction: Pippa Paine
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