North Fish

For the coconut bean velouté

• 150 g black-eyed beans
• 100 g coconut milk
• 2

Step 1: For the velouté, place beans in a pan along with the coconut milk and bay leaves. Add the vegetable stock and cook over moderate heat until the beans are tender. Pick out and discard the bay leaves and add the coriander leaves. Blitz the mixture to a smooth consistency.

Step 2: In a separate pan, heat the butter and cook the peppers, onion and garlic until golden and caramelised