Succotash

Method

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1. Melt the butter in a large frying pan over medium heat. Cook the onion and red pepper for 5 minutes, until softened. Add the garlic and cook for 1 minute.

   Mark done Start 5 min timer

2. Add the lima beans, sweetcorn, thyme and stock. Bring to a simmer, cover and cook for 8 to 10 minutes, until the beans are tender.

   Mark done Start 8 min timer

3. Remove the lid, stir in the cream and simmer for 2 minutes, until slightly thickened.

   Mark done Start 2 min timer

4. Season with the salt and pepper, stir in the parsley and serve hot.

   Mark done

Chef’s Tips

• Use frozen lima beans. Tinned ones are soft and dull.
• Do not overcook the corn. It should keep a little bite.
• Leave out the cream for a lighter, fully dairy-free version, using olive oil instead of butter.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Fried chicken
• Grilled fish
• Baked ham

Storage & Reheating

Keep in the fridge up to 3 days and reheat gently. Best eaten fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.