Butter beans, clams, turmeric kimchi & lemon purée

by Pat Bingley and Glyn Gordon

The preserved lemon purée makes more than you need for this recipe, but it’s a great addition to salad dressings and grain dishes.


750g clams, lightly scrubbed to remove any debris
175g Eaten Alive turmeric and lemon kimchi and 2 tbsp of the brine
3 tbsp olive oil
2 banana shallots, peeled and finely diced
2 garlic cloves, peeled and finely minced
½ tsp ground turmeric
½ tsp Eaten Alive smoked chilli rub or smoked paprika
200ml chicken or vegetable stock
1 x 660g jar El Navaricco butter beans, drained
1 preserved lemon, rinsed of any salt
A few sprigs of baby coriander, to garnish


Place the clams into a bowl and cover with fresh water. Leave to stand for 20 mins, then drain. Discard any that don’t close after a sharp tap on the kitchen counter. Squeeze the kimchi over a small bowl to remove the brine and keep the brine to one side until later. Roughly chop the kimchi to break up some of the larger leaves and set to one side.

Pour 2 tbsp of the olive oil into a large, heavy frying pan (which has a lid) and place over a medium heat to warm. Add the shallots and garlic, and cook until translucent, stirring regularly—don’t allow them to colour.

Add the ground turmeric and smoked chilli rub (or smoked paprika) and stir for 1 min. Add the chopped kimchi, brine, stock and butter beans, and stir well. Simmer over a medium heat for 10 mins, stirring occasionally—the stock should reduce a little but there should still be liquid covering the base of the pan.

While the beans are simmering, prepare the lemon purée. Remove and discard any pips from the preserved lemon and roughly chop the flesh and skin. Blend to a smooth purée with the remaining tbsp olive oil.

Add the clams, place the lid on the pan and cook for a further 5 mins, or until most of the clams have opened. Ladle into bowls, garnish with the baby coriander and serve with crusty bread, allowing diners to season their own bowls with the zesty, salty lemon purée.

Recipe: Pat Bingley and Glyn Gordon