Gently fry the leeks for 5-8 minutes, or until soft and translucent. Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over ...

Shell the borlotti beans and drop into a pan of unsalted boiling water. Salt will toughen their skins. Cook for about 40 minutes or until tender then drain and set aside. Meanwhile, peel the ...

This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves up to six hungry guests. If using dried borlotti beans, they will need ...