The Cook with Biltong Club: biltong, broad beans and garlic

It’s time for my monthly recipe using my favourite ingredient: biltong.

This dish was inspired by a beautiful ham and broad bean starter I’ve eaten in restaurants in Spain. I thought, if ham, why not biltong? It worked beautifully. And you don’t just have to take my word for it. My ever-keen South African neighbours came over for a tasting and voted it their favourite biltong dish I’ve forced asked them to try.

Dishes really don’t come much simpler than this, three ingredients, a little bit of olive oil, a quick fry and you’re done. A different and tasty starter on the table in minutes.

Serves 4 as a starter

The dish sizzles on the stove top
The dish sizzles on the stove top

2 tbsps olive oil

2 cloves of garlic, peeled and crushed

100g biltong, cut into small slices

500g broad beans, podded and peeled

Heat the oil in a frying pan and fry the garlic for about 5 mins until it’s softened.

Add the beans and fry for another 5 mins until heated through.

Add the biltong and fry for another 5 mins.

Serve at the table in the pan for everyone to dig in.

Top tip

I always double pod broad beans which means taking them out of the pod and then removing the skin from each bean. It’s time consuming but I find it quite therapeutic. And I think the beans look much brighter green and taste better without their skins.

Three ingredients is all you need
Three ingredients is all you need

Join our club

I’m regularly going to post a new recipe using biltong, so watch this space.

And if you want to order some yourself, I highly recommend the Chichester Biltong Company where you can choose the wetness and fattiness of your biltong too (it’s very personal, you know).

Go to and enter the code EATINGCOVENT when you order.

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