Ingredients:
6 tbsp good-quality olive oil
1 medium onion, quartered
4 celery sticks, quartered
1 carrot, cut into 2 cm chunks
5 thyme sprigs
2 bay leaves
30 g flat-leaf parsley
500 g (podded weight) broad beans
50 g long-grain rice
salt and white pepper
400 g Greek yoghurt
2 garlic cloves, crushed
1 large free-range egg
3 tbsp each chopped dill and chervil
grated zest and juice of 1 lemon
Directions:
Start by making a stock.
Heat two tablespoons of oil in a large pot and over medium heat sauté the onion, celery and carrot for five minutes – you want to soften the vegetables without browning them.
Add the...
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