Known for its focus on high-quality ingredients and bold yet elegant flavours, COR offers a menu that feels both comforting and sophisticated. One such dish, Cannellini Beans, Lemon Beurre Blanc, Smoked Caviar, Panko, exemplifies this philosophy, combining delicate textures and rich, balanced flavours in a way that feels both indulgent and effortlessly refined.

Serves 4
Prep time 10 mins
Cook time 15 mins

• Preheat your oven to 175°C
• Spread the panko breadcrumbs in a single layer on the baking sheet.
• Place the sheet in the preheated oven and bake for 5-7 minutes
• Stir the breadcrumbs halfway through to ensure even toasting.
• Once they are golden brown and crispy, remove the baking sheet from the oven
• Let the panko breadcrumbs cool before using them

• Heat 80ml vinegar and 80g cream together on a medium heat
• Whisk in your 240g of cold butter until it melts, stir at a low/medium heat to avoid breaking the emulsion
• Keep whisking until the sauce is thickened, smooth, and glossy
• Bring this sauce together nice and smooth – it is an emulsion, you want it hot
• Season with salt and white pepper

• Add the cooked cannellini beans, cream and vinegar
• Heat over medium-low heat until just under boiling
• Gently mash some of the beans with a spoon as they cook, making the mixture creamy but still with texture
• Continue to cook for about 5 minutes, stirring occasionally
• Season with salt and white pepper to taste.
• Once ready, transfer the beans to serving bowls.

• Spoon the creamy cannellini beans into each serving bowl
• Drizzle some of the warm beurre blanc sauce over the beans
• Top with toasted panko breadcrumbs, smoked caviar, chive batons, and lemon zest for garnish

Over the coming months we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.