Artichoke and Potato Sauce with Garlic
Boiled artichoke hearts are blended with fresh parsley, raw garlic and red wine vinegar. Separately hand-mashed potato is folded through to thicken the green sauce without becoming gluey in the blender.
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Recipes by Finn Sable
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Potato and Artichoke Soup with Cannellini Beans
Potato, artichoke and celery simmer with onion and sherry. Cannellini beans and capers are added before serving.
Prawn and Sausage Soup
Pork sausage and chickpeas simmer with onion and garlic. Prawns and capers are added near the end before the soup rests briefly.
Prawns and Cannellini Beans with Potato
Prawns and cannellini beans join tender potato cooked with onion and garlic. Couscous and parsley are folded in, with lemon served alongside.
Red Pepper and Sausage Toasts
Fresh pork sausage is cooked with red pepper, garlic and paprika, then combined with diced tomato and feta. Spoon the topping onto small crisp toasts just before serving.
Rice and Cannellini Beans with Potato
Rice and cannellini beans are folded through tender potato, artichoke and onion cooked with sherry, garlic and capers.
Rice and Red Pepper Soup with Artichoke
Rice, red pepper and trimmed artichoke hearts simmer with saffron and onion. Parsley is added before serving.
Tomato and Cannellini Sauce
Raw tomato is blended with fully cooked cannellini beans into a pourable sauce. Drained capers, fresh lemon juice and raw garlic provide a salty, tart finish after the beans have cooled.
Tomato and Chickpea Baguette Bites
Ricotta and partly mashed cannellini beans bind tomato, chickpeas, garlic and paprika. Spoon the topping onto small crisp baguette toasts.