Tuesday, June 21, 2011


Can't give too much away to you oinkers, but seeing as last night's take over of the Ramsden Secret Larder was a blast, we'll bare this wee feasty nugget.

Slipped in between a creamy crab bisque and a groaning plate of lamb and samphire, Pigs in Pinnies present:


Serves 4-6

1 large bunch of sorrel (about 6 leaves) washed, drained, chopped
8 large beetroot leaves, stalk-free, washed, drained, chopped
200g broad beans, double-podded:
(a bore but worth it to avoid memories of chewy grey school beans)
5 pink, round radishes, thinly sliced
100g pancetta, very thinly sliced, cut to 1x1in

1/4 tsp hot English mustard
1/4 tsp Dijon mustard
good pinch sugar
40ml white wine vinegar
100ml extra virgin olive oil
3 tarragon leaves, finely chopped
juice of 1/4 lemon or to taste(optional)

Bring a pan of water to the boil and cook the beans until heated through. Drain and remove the shell. (It'll be easier to take the beans from their shell when they have been cooked). Place back in the warm pan and set aside.

Mix the prepared beetroot leaves with the sorrel and a little salt and olive oil, then lay in equal bunches on the plate. In a medium-size bowl combine the radishes and shelled broad beans.

Put a lightly oiled frying pan on a medium heat. When the oil is hot, add the sliced pancetta. This should hiss as it hits the pan, the fat melting slightly so the meat won't stick. Cook until crispy.

Meanwhile, measure out the mustard, sugar and vinegar straight into a jar and stir well so the sugar dissolves. Add the olive oil, tarragon, and lemon, if using. The tarragon will leave a very faint hint - you don't want it to overpower the other punchy flavours on the plate. Whisk the dressing until blended. Season to taste. You want a smooth, sweet dressing with a sharp kick to complement the velvety broad beans and lemony sorrel.

Pour the dressing into the bean bowl, and gently toss through.

Lay the beans and radishes on top of the leaves. Scatter over the salty, crisp pancetta and serve.

An early summer salad with veggies a plenty,
Worthy of quadrupling for a supper o' 20.

Pigs in Pinnies'll be back soon,
With - we hope - another corker
to make you all swoon!


  1. Absolutely stunning! What a combination of delicious flavours. Cant wait to have this again! X

  2. God that looks so good and summery - with just the right amount of pancetta to keep things naughty. I wants to try some Pigs in Pinnies fare! x