Carlin Peas Toast with Roast Squash Purée + Confit Garlic

This is an EXCLUSIVE recipe from Jenny Chandler's cookbook, 'The Capsule Kitchen', published by Pavilion. Jenny is a food writer, cook and OG champion of Bold Bean Co - she classes herself as a 'Pulse Obsessive' and WE LOVE HER FOR THAT.

"Beans on toast is such a classic combination and, assuming that the beans aren’t loaded with too much sugar and salt, a truly nourishing, quick meal. Peas play the bean role here, bringing an added nuttiness and bite, while the tomato sauce is replaced with the naturally sweet and creamy purée of seasonal squash, and confit garlic is the absolute cherry on the cake" - Jenny

Jenny Chandler

Feeds: 4

Takes: 30 minutes

Ingredients

For the confit garlic

4 large garlic cloves

300ml olive oil

For the rest

1 jar Queen Carlin Peas - with thier bean stock

4 Confit Garlic cloves plus 2 tbsp of their oil

300 g Roast Squash Purée

salt and freshly ground black pepper

2 tbsp sherry vinegar

4 large pieces of sourdough or brown bread, toasted

Directions

For the confit garlic:

1

Remove the papery skin from each garlic clove and place in a medium saucepan. Pour over enough oil to completely cover and cook very gently for anything between 30 and 45 minutes, until the garlic is pale gold and completely soft. You are poaching rather than frying here, so just a slow sizzle of tiny bubbles is all you are after. Spoon the cloves into a sterilized jar, pour over the oil, allow to cool, then store in the refrigerator.

2

Spoon the garlic-infused oil into a medium saucepan and set over a low heat, setting aside the garlic cloves to use later.

To assemble:

3

Add the squash purée to the pan, then add the drained carlin peas. I use a spider strainer (an irreplaceable bit of kitchen kit. It's kind of a strainer on a stick. Snap one up next time you are in an Asian supermarket to spoon the peas directly from the refrigerator container into the pan.

4

Turn the peas over gently in the purée as it heats through, taking care not to break them up, then balance the flavour with salt, pepper and sherry vinegar. Set aside, covered, to keep warm.

5

Toast the bread, then, as soon as it is ready, squash over a garlic clove, spreading it out evenly with the back of a spoon. Load up with the peas and purée and then serve immediately.

Try this:

6

Too late for the confit garlic? Just fry 2 whole garlic cloves, halved lengthways in 2 tbsp olive oil until golden. Remove the garlic and use the oil as above. The garlic itself will be feistier than its confit cousin, so it's up to you to decide how much to chop up and spread over the toast.

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