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Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 leek, finely chopped
• 2 sticks celery
• 8 broad bean pods, sliced diagonally (optional)
• 1 clove garlic, pureed
• 1 red chilli, seeded and finely chopped
• 125 ml white wine
• 4 tbsp Puy lentils, precooked
• 1 litres chicken or vegetable stock
• 500 g green haricot beans, precooked
• 500 g cannellini beans, precooked
• 1 bouquet garni
• 1 bunch flat leaf parsley, finely chopped

• 2 whole heads garlic, unpeeled
• 2 tbsp olive oil
• black pepper

• 4 large plum tomatoes
• black pepper
• 1 tsp thyme
• zest of 1/2 lemons, grated
• 2 tbsp olive oil

• 1 tbsp rosemary, finely chopped
• 2 sprig thyme
• 1 clove garlic, crushed
• 1 tbsp wholegrain mustard
• 1 tsp lemon zest
• 50 g butter
• 8 slices Parma ham
• 2 lamb fillets

• 2 sprigs rosemary
• 1 bay leaf
• 1 tbsp whole black peppercorns

Description

Ed Baines Combines Tender Poached Lamb With A Melting Bean Cassoulet For A Dinner Party Dish To Remember

UK TV