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Tip the beans into the pan, add the vegetable stock and bring to a simmer. Cook for 5 minutes, then adjust the seasoning to taste and ladle into bowls. Top with spoonfuls of the basil pesto to serve.

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1 parsnip 2 beetroot, look for yellow or orange varieties as well as purple 1 carrot 1 litre/1¾ pints vegetable oil salt, to taste ...

From garlic ice cream to kombucha on tap, explore California’s strangest and most iconic dishes—loved and loathed.