Pork and beans come together in cultures across the world, but in this ham hock soup, distinctly Southern butter beans and the South’s revered pig merge dreamily together in decidedly Southern elegance that costs only pennies to make.
Adapted from "Southern Farmers Market Cookbook" by Holly Herrick.
Haggis is the centrepiece of any traditional Burns’ Night supper. Served with ‘neeps and tatties’, or turnip and potatoes to you and me, it’s one of the most traditional Scottish meals of the year, hosted to celebrate Scotland’s national poet, Robert Burns.Whilst Burns Night is steeped in traditions, such as presenting haggis to the table to the sound of bagpipes and washing it down with fine malt whisky, yours needn’t be. To show you just how versatile a haggis super can be, the Fragata team has developed a vegetarian Burns’ Night Supper, with a Spanish twist!
This delicious and healthy meal from chefs Jeff McInnis and Janine Booth at Root & Bone will have you cooking like a pro in no time. Make this recipe even easier by making the corn sauce and succotash in advance and then reheating them when you’re ready to cook the fish.Looking for more recipes and tips for cooking with corn this summer? Click here for ideas from Sunshine Sweet Corn.