Broad bean & wild fennel bruschetta

Ingredients

• 200 g higher-welfare bacon
• 2 onions
• olive oil
• 500 g podded baby broad beans
• 100 ml organic vegetable stock
• 1 handful of wild fennel
• 4 slices of ciabatta

Method

1. Slice the bacon, then peel and finely chop the onion. Add to a frying pan over a medium heat with 4 tablespoons of oil. Fry until softened.
2. Stir in the beans, add the stock, then season.
3. Reduce the heat and simmer till the beans are tender, but hold their shape.
4. Toast the ciabatta on a griddle pan for a minute on each side.
5. Take the beans off the heat, chop and stir in the wild fennel and serve on the ciabatta.

Source: Jamie Oliver