Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Drain and rinse the butter beans and use a slotted spoon to remove the artichoke hearts from the jar, keeping the oil. Put all of the ingredients into a blender along with 3 tbsp of the reserved artichoke oil, and blend until smooth. Serve with a drizzle of olive oil and a sprinkling of paprika over the top of the dip.
Combine the flour, a good pinch of salt and pepper and the paprika in a bowl and gently toss the whitebait in the mixture so that they’re all well coated.
Heat the oil in a pan, no more than 1/3 full, to 190C or until a cube of bread browns in 20 seconds. Using a slotted spoon, carefully lower the whitebait into the oil. Fry for 3 minutes, so that they’re golden brown, then scoop out and drain on kitchen paper.