French Black Bean Toast
The kind of French plate you make on repeat. cream and nutmeg, a proper glaze, and a finish of...
A classic take on Turkey Crumble, built on cream and nutmeg and finished the way we like it. Ready in about 30 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the unsalted butter and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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