135g |
dried borlotti or black beans, soaked in water overnight |
1.5 litres |
Chipotle chicken stock |
or 1.5 litres |
vegetable stock |
300g |
corn kernels, husks retained |
1 |
rosemary sprig |
50ml |
olive oil |
1 |
onion, diced |
2 |
garlic cloves, thinly sliced |
1 bunch |
baby carrots, cut into 1 cm thick slices |
1 small head |
celeriac, diced |
1 |
small fennel bulb, diced |
|
sea salt |
|
freshly ground black pepper |
250g |
sliced green beans |
250g |
small zucchini, sliced |
100g |
peas, cooked |
95g |
podded broad beans, blanched and peeled |
100g |
angel hair pasta, broken into pieces and cooked |
100g |
mixed grape tomatoes |
squeeze |
lime juice |
125ml |
Pasilla chilli relish |
|
basil leaves, to garnish |