Bean Ragu with Marmite Turnip and Millet By Chef Chris Locke

This no waste dish really celebrates two crops that point towards a climate resilient agricultural system and is packed with protein and nutrients. The beans can be substituted for any beans that are available to you and the cheese can be substituted for miso or nutritional years to taste to make the dish vegan.


  • Bean Ragu: 80g Dried Marrowfat Peas
  • 80g Adzuki Beans
  • 80g Borlotti Beans
  • 80g Black Beans-All soakedovernightin water
  • 1 tbsp Oil or Rendered Animal Fat
  • 5 cloves Garlic, Crushed
  • 3 Shallots, Finely Diced
  • 450ml Water
  • 1 tbsp Maple Syrup or Honey
  • 40g White Wine
  • 2 large Sprigs Rosemary
  • 75g Hard Cheese, grated (agedcheddar, parmesan etc)
  • Salt to Taste
  • Spiced Puffed Millet: 14g puffed millet
  • ¼ tsp oil
  • 1 tbsp garam masala
  • Pinch Salt
  • Millet: 75g DriedMillet, soaked for 6 hours
  • 3pc Cardamom Pods
  • 75g Leek Tops, sliced thinlyagainst the fibres
  • Water, 2 x volume of millet
  • Salt to Taste
  • Glazed Turnip: 300g Rutabaga/Swede, cut into 2slices, scored
  • 1 tbsp Marmite/Vegemite
  • 2 Shallots, halved
  • 3 Cloves Garlic,crushed
  • 1 tbsp oil or rendered animal fat
  • Pinch ground black pepper
  • Water


  1. Start by straining the beans,
    covering with fresh water and bring
    to a simmer. Simmer until cooked
    through but with a little bit of bite

  2. Glazed Swede: While the beans are cooking, start on the swede.
    In a frying pan on medium heat, addthe tbsp of oil or

  3. Place the two slices of swede in and sear until

  4. Add the crushed garlic and shallots, sweat a little,
    then add enough water to come ⅓ ofthe way up the side
    of the swede, along with the marmite and pepper

  5. Simmer in the water, topping up as necessary, until
    cooked al dente

  6. Once al dente, reduced the liquid until stickyand use
    to glaze the swede.

  7. Bean Ragu: Once the beans are cooked start on the ragu by adding
    the oil or fat to the pan andsautée the diced shallot
    and garlic until translucent.
    Strain the beans, and add to the

  8. Strain the beans, and add to the saucepan

  9. Add the white wine, water,rosemary and maple syrup
    along with a little salt to taste.

  10. Simmer with the lid on.

  11. Add in the cheese towards the end of the cooking of the

  12. Strain the millet and put in a saucepan
    with double the volume of millet in
    water, the leeks and cardamom.

  13. Bring to a simmer, stir and continue to
    simmer with the lid on for 15 minutes,
    or until the water has been absorbed.

  14. Season to taste with salt, stir, and
    let sit with the lid on for a further
    10 minutes.

  15. Puffed Millet:In a bowl combine the puffed millet, oil, garam masala and salt.

  16. To finish: Slice the swede and plate with all
    components as desired

Add in the cheese towards the end of the cooking of the

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