Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

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In season this month apricots crab chervil edible flowers lettuce mint nectarines peppers

Braised cannellini beans with parmesan and a nasturtium drizzle
SERVE 2 | PREP 10 MINS | COOK 20 MINS | EASY

1 Put 2 tbsp of oil into a large, deep frying pan. Add the garlic and gently heat the oil over a low-medium heat for 2-3 mins, infusing it with the garlic and making sure it doesn't brown.

2 Drain and rinse one tin of beans and add to the pan along with the entire contents of the other can. Simmer for a few minutes, roughly mashing about a quarter of the beans, then add the bay, parmesan rind and stock. Bring to the boil and reduce the heat. Leave to simmer for 15 mins until thickened. Add a splash of water if it seems too thick.

3 Meanwhile, pulse the nasturtium, parsley and lemon zest in a mini chopper until finely broken down. Drizzle in the oil, blitzing until emulsified. Transfer to a small bowl and stir in the lemon juice, seasoning to taste.

4 Divide the beans between two shallow bowls, removing the bay and parmesan rind. Drizzle with the minty sauce, scatter over the parmesan shavings and chilli flakes, and finish with freshly ground black pepper. Spoon over the nasturtium drizzle and serve with the crusty bread for mopping up.

PER SERVING 833 kcals | fat 59.5G
saturates 12.1G I carbs 39.7G I sugars 4.1G
fibre 16.9G I protein 26.3G I salt 0.8G