Pesto beans
Photography Photography by Vanessa Wu.
INGREDIENTS
500 grams slim round beans
2 tablespoons pesto
50 grams sun-dried tomatoes, sliced thinly
50 grams small wild pickled onions cut into quarters – optional
METHOD
Trim the beans and push through a bean slicer – this will give you beans in thin strips. Otherwise, leave the beans whole. Blanch them in boiling, salted water until just tender. Drain well. Mix a little hot water into the pesto to thin it down, and toss it through the beans along with the sun-dried tomatoes and the onions.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.