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Pan-fried pollock fillets served with a rich mixture of chorizo, butterbeans, baby spinach, and melted goats' cheese in stock.
Seared pork tenderloin glazed with black treacle served with crushed butterbeans and a rich cider and apple sauce.
Tender slow-cooked pork shoulder served with creamy butterbeans, sautéed apple wedges, and crispy fried sage leaves.
Toasted garlic bread served with smooth butterbean purée, savory olive tapenade, and a tangy chive yogurt dip.
Grilled ciabatta topped with creamy butterbean purée and a warm walnut herb salad garnished with fresh mint.
Brown sausages, sauté pancetta and vegetables, simmer in a brandy, wine, and stock sauce, then oven-roast with butterbeans.
A quick and savory Spanish-style stew featuring spicy chorizo, cherry tomatoes, butterbeans, and black olives simmered in red wine.
A savoury vegetarian tart featuring slow-cooked Spanish onions and wholegrain mustard, served with a fresh four-bean herb salad.