Borlotti beans, caramelised squash and roast tomatoes make a satisfying, herby traybake
A few years back, my husband Hugh and I planted some borlotti beans and, although they grew, we’ve never managed to produce any since. We baked our small yield – three whole handfuls! – as per a Skye Gyngell recipe with sage, garlic and tomatoes, and loved it so much that we’ve since made the same sort of thing in lots of different ways, but without the fresh beans. We’ve tried every type of tinned bean there is, and added wine and squash, which braises beautifully in the stock. Today’s dish is an approximation of the recipe now scratched up in the Sodha family recipe book.