You’ll Need
For the Macco
300g dried split broad beans, soaked overnight
1 onion, finely chopped
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely grated
1 tbsp olive or vegetable oil
1 tsp fennel seeds, lightly crushed
1 bay leaf
700ml hot vegetable stock
Sea salt and black pepper
For the Greens & Crumb
250g spring greens or kale, finely shredded
1 garlic clove, finely grated
60g fresh breadcrumbs
1 tbsp olive or vegetable oil
Pinch of chilli flakes
Juice of 1/2 lemon
Optional but dangerous
Extra bread
Grated hard cheese
Chilli oil
Equipment
One 2-litre deep heatproof dish with a tight lid or foil
Method
Drain the broad beans and boil them vigorously in fresh water for 10 minutes, then drain.
Preheat your air fryer to 180°C.
Put the onion, carrot, celery and oil in the dish and air fry for 8 minutes.
Add the garlic, fennel, bay, beans and hot stock. Cover tightly and air fry at 160°C for 50-60 minutes.
Remove the bay and mash the beans roughly. Add boiling water if the puree is too stiff.
Toss the greens with the garlic, half the oil, chilli and lemon and spread them over the macco.
Mix the breadcrumbs with the remaining oil and scatter over the top.
Air fry at 195°C for 10-12 minutes until the greens soften and the crumb is crisp.