Leek, Gorgonzola + Walnut Beanotto™

• 30 g butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 large leeks or 4 small, trimmed and sliced into rounds
• 2 clove garlic, crushed
• 1 jar of Queen White Beans or Organic White Beans, with their bean stock
• 150 ml dry white wine
• 100 ml veg stock
• 2 handfuls of walnut halves (roughly 20 g)
• 15 g fresh parsley, finley chopped
• Juice of ½ lemon, plus wedges to serve
• 85 g gorgonzola, roughly sliced
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• Walnuts - pumpkin or sunflower seeds
• Gorgonzola - stilton or any other blue cheese

Instructions

1. Melt the butter and olive oil in a pan over a medium heat. Add the onions and cook for 5-6 minutes then add the leeks and garlic and cook for a further 5 minutes until softened.
2. Increase the heat slightly then add the wine and stir until it has reduced and alcohol has burned off, roughly 5 minutes. Then, add the beans with their bean stock plus the veg stock and reduce to a simmer for about 2 minutes.
3. Meanwhile, toast the walnuts in a separate pan for 1-2 minutes until golden. Roughly chop into smaller pieces.
4. Stir ¾ of the parsley and a squeeze of half a lemon into the bean-otto and stir to combine. Season to taste.
5. Divide the bean-otto between bowls. Scatter over the slices of cheese, remaining parsley and the toasted walnuts. Finish with an extra squeeze of lemon, if you like.