- 1 garlic head, roasted
- 2 large leeks, sliced
- 50 g butter
- 1 T olive oil
- 1 cup cream
- 1 rosemary sprig
- 1 x 400 g can cannellini beans, drained
- 350 g baby marrows, sliced
- 2 T olive oil
- Ciabatta, charred, for serving
- Lemon juice, a squeeze, for serving
Roast the head of garlic under the grill, turning often until evenly charred and soft. Remove from the oven and cool slightly.
Soften the thinly sliced large leeks in butter and olive oil. Squeeze out 4–6 cloves of the roast garlic into the leeks and pour in the cream.
Add the sprig of rosemary, can drained cannellini beans and simmer until thick, about 15 minutes.
Toss the sliced baby marrows in 2 T olive oil and season. Pan-fry on one side in a hot, dry pan until browned. Serve the beans on charred slices of ciabatta with the baby marrow ribbons and a squeeze of lemon juice.
Cook's note: Char baby marrows on one side to add delicious flavour. Roast the garlic in its skin for a smoky yet sweet taste that’ll elevate your dish.