Edamame Beans on Toast With Lemon and Chives

Polly Hammond

Edamame Beans on Toast With Lemon and Chives

Garlic, lemon, and chives season edamame beans beautifully in this modern twist on a breakfast classic.

Makes 2 servings / takes 2 hours


25 g Butter
3 Tbsp Olive oil
400 g Mushrooms, wiped and cut into quarters
200 ml Chicken stock
350 g Spinach, stalks removed and well washed
400 g Venison medallions, I used Silver Fern Farms
100 ml Double cream
¼ cup Grated parmesan cheese


Place the butter and 2 Tbsp of the oil in a wide heavy-based saucepan over a medium heat. When the butter is sizzling, add the mushrooms and cook until just beginning to colour.

Pour in the stock, bring up to the boil, then reduce heat and simmer for a few minutes until stock is syrupy. Remove from heat and set aside.

Heat a large frying pan over a medium-high heat and place in the spinach with just the water that is clinging to its leaves and allow to wilt. Do this in batches to avoid overcrowding the pan. Set aside in a colander to drain.

Rub venison medallions with remaining 1 Tbsp olive oil and season with black pepper. Return frying pan to heat on a high heat and cook the venison medallions for 2-3 minutes on each side. Remove to a warmed plate, season with salt and cover loosely with foil. Leave to rest while you finish the vegetables.

Add the drained spinach to the mushrooms and return to the heat to warm through. Add double cream and heat, then stir through the Parmesan.

Serve venison medallions with the mushrooms and spinach and some cooked rice. Pass the pepper grinder.