Last Night’s Dinner: Butter beans with feta, herbs and sumac

Sunday 3 April

A Sunday supper supreme. This really has become a favourite of ours over the last year. It’s based on an old Ottolenghi recipe you can read here. I think there’s a version of it in his book Plenty, too. Basically, it’s butter beans fried in a little olive oil and/or butter, with spring onions (sliced length-ways and added to the beans for a couple of minutes towards the end of their cooking). The beans are then left to cool, a heap of chopped herbs are added (sorrel, dill, flat leaf parsley, basil?) Then crumble some feta in, sprinkle some sumac and add a chopped chilli if you like, We like. C’est ca.

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