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Corn recipes

Sticky spare ribs served with fresh sweet corn, avocado, bean and pawpaw salsa

35 minutes

Summer broad bean and poached tomato broth

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

4 cups organic chicken or vegetable stock
1 whole head garlic
4 sun-kissed garden-grown or Rosa tomatoes
1 bulb fennel, shaved
1 x 140 g punnet broad beans
Sea salt

Method

Place a saucepan over a high heat and add the stock. Bring to a gentle boil.
Slice the garlic head in half across the middle and add to the stock, along with the tomatoes. Simmer gently for 10 minutes then add the fennel shavings and broad beans.
Once the skin of the tomato starts to peel away and the flesh is tender, remove the saucepan from the heat.
Ladle the broth into separate bowls and sprinkle with a little salt, to taste.

TASTE’s take:
Sun-kissed garden-grown tomatoes – if you can find them – are fabulous in this recipe as their sweet flavour adds a delicious dimension to this wholesome broth.

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Summer broad bean and poached tomato broth

Summer broad bean and poached tomato broth

Ingredients

Method