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White bean and pickle stew

Pickle stew

I put pickles on pretty much anything, especially during my second pregnancy when I panicked on getting near to the bottom of the jar of Marks & Spencer’s mustard seed gherkins. Most of the time pickles, gherkins and cornichons are eaten cold, to make the most of their crunch and acidity. But they keep their crunch when added to soups and stews, bringing texture and a hit of sour interest. Here they sit next to onions, beans and greens and a smattering of dill to make a quick stew that tastes much more layered and complicated than it is to make.

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