FOOD ❘ HOME ❘ CULTURE ❘ T R AV E L

TAKE COMFORT

Restaurateur, chef patron and bestselling author Yotam Ottolenghi and co-writer Helen Goh serve up familiar yet fresh dishes from their latest book, a celebration of food and home

BUTTER BEANS WITH ROASTED CHERRY TOMATOES

Serves 4 Takes Around 2 hours

“Source the larger butter beans, or judiones, for this, if you can. They’re softer, more buttery and much creamier than the smaller ones that come in a tin.

“This dish works well as part of a mezze spread or can be eaten as it is, with something like crumbled feta or olives on top.”

INGREDIENTS

• 500g/1lb 2oz cherry tomatoes

• 85ml/3½fl oz olive oil

• 1 onion, peeled and finely diced (150g/5oz)

• 2 cloves garlic, peeled and thinly sliced

• 2 tsp dried oregano

• 2 tsp thyme leaves, roughly chopped, plus a few whole thyme leaves to garnish

• 1 tsp fennel seeds, toasted and lightly crushed

• 1 fresh bay leaf

• 80ml/3¼fl oz dry white wine

• 2 tsp smoked paprika

• Salt and black pepper

• 1 x 700g jar of good-quality butter beans, drained and rinsed

To serve

• 75g/3oz thick Greek-style yoghurt

• Thick slices of sourdough (or any crusty) bread, toasted (optional)

1. Preheat the oven to 230°C, fan 210°C, gas 8.

2. Toss the tomatoes with 2 tsp of the oil and spread them on a parchment-lined baking tray. Roast in the preheated oven for 20 minutes, until the skins have loosened and the tomatoes are soft and have shrunk a little. Remove from the oven and transfer the tomatoes, along with all their juices, to a shallow bowl to cool.