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José Pizarro: Broad Beans with Chorizo and Crisp Fried Manchego
Ingredients
  • 400g new-season’s broad beans (podded weight, from about 1¼kg unpodded beans)
  • Olive oil
  • 200g cooking chorizo
  • 2 garlic cloves, peeled and finely sliced
  • Finely grated zest of 1 lemon and a good squeeze of juice
  • Salt and black pepper
  • 250g manchego, cut into 6mm-thick triangles
  • 1 tbsp plain flour
  • 1 egg, beaten
  • 120g panko breadcrumbs
  • 1 tbsp extra-virgin olive oil, to finish
  • 1 tbsp honey, to finish
Steps
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