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A great use of UK-grown pulses. Serve with a tangy slaw and crusty bread. Serve 6.


  • 1-2 tbsp olive oil
  • 1 leek sliced
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 450 g Portobello mushrooms sliced
  • 6 sprigs of thyme
  • 2 bay leaves
  • 400 g fava beans
  • Vegetable stock
  • 4-6 handfuls spinach or chard
  • Salt and pepper
  • Red wine vinegar


  • Heat the olive oil in a large pan and saute the leek and onion for 5 minutes or so. Add the mushrooms, garlic, thyme and bay leaves and cook for 10 minutes. Add the fava beans and enough vegetable stock to cover. Bring to the boil and simmer for 30 minutes.
  • Add the spinach, salt, pepper and a splash of red wine vinegar and simmer for a further 5 minutes before serving.