Serves 2 for supper
400-600g freshly picked smallish broad beans
2 spring onions or Hawkwood spring garlic
2 tbsp of oil (olive oil’s nice)
Juice of ½ a lemon or tblsp vinegar
Handful of fresh mint
Salt and pepper
Bring a pan of water to the boil.
Pod the beans. (save the good skins for the above recipe tip).
Add the beans and cook for 2 mins.
Roughly chop garlic and spring onion.
Drain the beans and rinse briefly in cold water to stop the cooking process.
Season the beans with the lemon juice or vinegar, salt and pepper.
Add oil, garlic, mint and spring onion to the beans and zap with hand held blender or whiz briefly in a food processer just enough to puree a few of the beans making a creamy sauce but keeping some a bits chunky.
Make your toast.
Spoon the creamy beans over the toasted bread.
Works great with a tangy dressed salad.