A zero-waste interpretation of risotto that utilizes the entire broad bean, including the pods and husks, for a rustic and nutritious meal.
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A legendary gastropub in London, known for its significant influence on British dining, which traditionally pods broad beans. It was the subject of 'The Eagle Cookbook'.
A London-based cook and writer known for his long career in the culinary field and his practice of Ashtanga Yoga.
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