He looks like, well, what does he look like? A tea cozy? But not a hat that you place over the teapot, but one with a quilted basket in which you put the pot. Or no, wait, I already know: it most resembles a Victorian nightcap, something Jane Eyre’s aunt would wear at night. But not in modest white cotton, but in heavy quality black linen. And upside down. Well, I hope this gives you a vague idea of ​​the Eco stove, my latest kitchen addition. Otherwise it can be admired at www.ecostew.nl.

‘Cooking with the Ecostove is a new cooking technique’, the website reads. That is not entirely true. The stove is nothing more, and nothing less, than a contemporary version of the good old hay box: a warm nest in which you can cook food without using any fuel. The designers have thought carefully about the implementation, from the filling of sheep’s wool (from the Schoonebeker heather sheep) to heat-insulating cork in the bottom and the processing of heat-reflecting material in the lid. According to them, you can reduce your (cooking-related) energy consumption by a third. Isn’t that cool?

Although I have big plans with my Ecostew – making broth, stewing meat, making yogurt – I’ve mainly cooked legumes in it until now. Today we are going to do something with that too: a spring-like antipasto of creamy white bean-garlic puree with stir-fried turnip greens and Parma ham.

If you don’t feel like buying such a Victorian nightcap right away, use the camping method: wrap the pan in a tea towel or towel and then nest it in a sleeping bag or duvet.

White bean-garlic puree with turnip greens and Parma ham

Antipasto for 6 people

250 g white beans, soaked overnight; 4 garlic cloves, unpeeled + 2 garlic cloves, thinly sliced; 6 leaves of fresh sage; olive oil; 2 bunches of turnip greens; 1 red chili pepper, with or without seeds, sliced; 200 g Parma ham, thinly sliced; 1 scrubbed lemon.

coil the soaked beans and put them in a pan with the unpeeled garlic cloves, sage and a good pinch of salt. Cover with water and bring to a boil. Turn the heat to low and let the beans cook, covered, for 20 minutes.

Then wrap the pan in a tea towel and place it in the Eco stove for 2 – 3 hours. Or create your own eco-stove by wrapping the pan in a tea towel or towel and then in a sleeping bag or duvet.

spade two-thirds of the cooked beans in the mixer bowl of the food processor. Remove the garlic cloves from their jackets and add. Also add the sage leaves, 4 tablespoons cooking liquid and 4 tablespoons olive oil and puree until smooth. Add additional cooking liquid if necessary, until desired thickness is achieved. (Or puree with an immersion blender.) Stir the remaining whole beans into the puree. Taste and season with salt and freshly ground pepper.

Wash and dry the turnip greens and cut them in half once. Heat a dash of olive oil in a wok and fry the garlic slices and chili pepper for a minute. Add the turnip greens and stir-fry until the vegetables have wilted. Taste and season with salt.

Drape the ham on a large platter or on 6 plates. Spoon the turnip greens and the bean puree on the side. Drizzle everything with some more olive oil and grate some lemon zest over the bean puree.