Sunday evenings are a bit of loose cannon in our culinary week – no designated cook nor plan. Usually whoever is the hungriest acts first. Last night I spotted a small bowl of borlotti beans on the counter that had been picked a few days previously. It was too small to have any real purpose but too valuable to waste. I put them in pot with a bashed clove of garlic, covered them with water and set them to cook. As they were fresh this only took twenty minutes.

When they were cooked I drained them, dressed them with olive oil and little salt and then checked out the fridge. I found a bag of mixed mushrooms from the farmers market- shiitake, oyster and portabello and then I discovered a tub of Glenilen cremefraiche – surely the creamiest and tastiest. Hmmm…. a plan was beginning to form. Here’s what we had. Fast , comforting and tasty – if little blonde – it was on the table in ten minutes.