Byesar (broad bean dip)



Byesar using 5Acre dried broad beans. I had to put this up because it’s nice and quick for me to post! Oh my, this was delicious. According to my partner “this is the best dip I’ve tasted in yonks’, ha ha. It was lovely to have with toasted sourdough before dinner.

I must say, it was a little time consuming for how much it made in the end (a small bowl), so next time I would at least double the quantities. The time consuming part was popping the skins off each individual bean after they were cooked. I sat down and popped away whilst my son ate dinner.

Broad beans soaking

5Acre Broad beans soaking





Watch this space…..I will posting amazing recipes such as Charlotte’s beetroot and chocolate ice cream, lettuce, spring onion and cheese tart and sautéed spring greens with eggy rice……


Rice noodle stir-fry

This is one of my go to meals when I am scrounging up left over vegetables in the fridge, chop it all up, stir-fry it, add a brilliant sauce and add lots of thin rice noodles. Grab your chopsticks, this is the best noodle dish!

My vegetable ingredients are always different, just throw in what you like to stir fry. I’ll list what I used last week to give you an idea. The sauce is always the same though. I buy thin rice noodles (a bit thicker than vermicelli, but you can use what ever tickles your fancy; thick rice, hokkien etc).

Stir fry noodles

Mia’s stir fry noodles

Okay, so where do I start….(I’ve underlined the ingredients to make it easier).

The vegetables:

5Acre  carrot (3 small ones sliced)

5Acra spring onions (about 4-5) chopped

5Acre spring cabbage leaves (about 6 roughly chopped)

5Acre garlic (crushed or chopped thrown in with the veg)

5Acre brown onion (1 sliced thinly)

Red cabbage (about a quarter, thinly sliced)

Red pepper (1 sliced into strips)

Broccoli (chopped roughly)

Big hunk of ginger (chopped finely or grated) (I love ginger so I use a lot)

Chilli powder to taste

Chop them all comparatively equal in terms of cooking time and throw them all into one big bowl ready to be stir fried (set aside while you make your sauce)

Next…the sauce

In a small bowl add the following:

About 1/2 cup soy sauce (for saltiness)

2 tbs kecap manis or sweet soy (for sweetness and saltiness)

Juice of one lime (for sourness)

2 tbs tamarind puree (sweet sour and little bitter)

a dash of sweet chilli for sweetness

Stir vigorously and taste. Add more of any of the sauce ingredients if you think it needs it. Maybe it’s too sweet, add some more soy etc.

Now that you’re all set, boil some water and get your noodles on the go. Because it’s a noodle dish I like to use:

2 big packs of dried thin rice noodles.

You have to be careful not to overcook them so check frequently. As soon as they’re cooked al dente, drain and rinse under cold water to prevent them going sticky and lumpy. You can heat them under hot tap water when you need to add them to your stir fry.

Heat a wok on high heat, add a little oil and when it’s cracking, throw in all your vegetables with the garlic, chilli and ginger. Add a couple of tablespoons of the sauce to the vegetables as they cook. I like my vegetable crunchy, so you don’t need to cook for long. Toss the veg all about, cooking them evenly. When the veg are cooked to your liking, push them to the side of the wok. Scramble:

One or two eggs

in a bowl and scramble them in the wok next to the veg. When it’s cooked, heat your noodles, then add them to the wok, followed by the sauce and toss to coat (I find it easiest to use 2 spatulas). In the last moment, stir through some:

Freshly chopped coriander.

It sounds very time consuming, but I assure it’s not. Once you’ve prepared everything, it only takes minutes to cook :).

I love this midweek, eating a big bowl of tasty and healthy noodles on the couch with my beloved chop sticks.

Cooking the egg in the stir fry

Cooking the egg in the stir fry

Kohlrabi Carpaccio


This recipe was prepared by Charlotte, using the lovely fresh and crunchy 5Acre kohlrabi included in our share this last week. Kohlrabi can be thought as tasting like a very mild turnip, although it is actually related to the cabbage in a distant past. It can be eaten raw, stir-fried, steamed or boiled. The leaves can be eaten too, use in salads or the like.

Kohlrabi is high in fibre, rich in vitamin C and B vitamins, phytochemicals and includes good levels of minerals such as copper, calcium, potassium and iron. Yay!

It stores well in the fridge, but the outer leaves should be removed to extend its storage life.

Anyway, now, where was I? Oh, the kohlrabi carpaccio….. Okay so this is a recipe by Hugh Fearnley-Whittingstall but prepared by Charlotte. It’s a quick and easy salad to make and very refreshing. Charlotte couldn’t find hard goats cheese in Earlsdon but used Berkswell ewe from Kendall’s Deli instead and said it was ‘gorgeous’! Please see photo for recipe. 

kohlrabi carpaccio

carpaccio recipe

A take on Jamie Oliver’s Italian Style Beans

Charlotte made some slow cooked broad beans, ‘Jamie Oliver’ style…….. “I made Jamie Oliver’s Italian style beans & added chorizo (we ate cold with pittas, homemade houmous, olives and feta for tea”. Sounds so good!

Jamie recommends butter, borlotti, cannellini, butter or zolfini beans as you can see in the bottom photo. However, if you don’t mind the texture of the broad bean (a bit more fibrous), then these beans are great, full of fibre and very healthy.

A take on Jamie Oliver's Italian Style Beans

 Charlotte’s take on Jamie Oliver’s Italian Style Beans

Jamie Oliver's Italian Style Bean recipe
Jamie Oliver’s Italian Style Bean recipe

I made them myself and had them as a side dish to a lovely grilled zucchini, garlic and chilli linguine. Perfect and filling.

If you have any other ideas, recipes and/or photos of your 5Acre veg, send them through to 5acrefarmblog(at)gmail(dot>com.