Beano Plato with Fennel and Chicory

single portion

195g tinned Kidney Beans
40g roasted chopped Hazelnuts
1 Albumen lightly whisked
30ml Sunflower Oil
275g Fennel, sliced thinnish, stem across, bulb longways, fronds set aside
chives, chopped
350g Chicory, parboiled 10min, quartered, some core removed before and after cooking
pepper (gr)
about 30g Wensleydale Cheese

PLATO (20min)
Preheated oven to 190°C
Prepared the Plato by mixing together the first three ingredients
Made a little circle of the Plato on a metal oven dish lined with parchment paper
Baked 20min

FENNEL (20min)
In small frypan with 15ml Sunflower Oil fried the Fennel 20min
5min before the end added the fronds
At the end of cooking added the chives

CHICORY (20min)
In medium large frypan with 15ml Sunflower Oil fried the Chicory and pepper 20min
At the end of cooking added the Cheese to melt a little

complete protein 18.1
saturated fats 11.5

W 169 abcd


Sable round brushes, colours and paper:
n.2 Aureolin (Cobalt Yellow)
n.10 Burnt Umber
n.6 Raw Sienna