Lamb broth with haricot beans.

This dish showcases two lovely ingredients: Irish lamb and dark, leafy kale.

Serves 4 as a main course


(4¼oz) dried haricot beans, soaked in cold water, to cover, overnight, or 1 x 400g tin of haricot beans, strained (retain the liquid)

2 tbsp extra virgin olive oil

7 oz onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

Salt and freshly ground black pepper

2 sticks of celery, trimmed and chopped into (½in) dice

(9 oz) carrots, peeled and chopped into 1cm (½in) dice

175g (6 oz) leftover cooked lamb, sliced into 0.5 x 2cm (¼ x ¾ in) pieces

(19fl oz) lamb or chicken stock

1 tbsp pesto, such as kale and hazelnut

Parsley or basil pesto


Drain the soaked beans and place in a saucepan. Cover with cold water, place on a high heat and bring to the boil, then boil for 45–60 minutes until tender. Strain the beans and save (7 fl oz) of the cooking liquid.

Place a large saucepan on a medium heat and add the olive oil. Tip in the onion and garlic and season with salt and pepper, then cover the pan and cook on a low heat for 5 minutes or until soft.

Add the celery and carrots and cook for 7–10 minutes until just soft. Add the lamb, beans, stock and bean cooking liquid (or 7 fl oz liquid from the tinned beans) and bring to the boil, then turn the heat down and simmer for 15 minutes until all the flavors have mingled. Season to taste with salt and pepper.

Serve in warm bowls with a drizzle of pesto over the top.