Delicious Broad Bean Recipe by Penelope Baldwin

Baby Broad Bean Puree with Feta, Mint and Lemon

Baby broad beans are best used here as the older beans develop a skin that can become bitter and leathery. If beans are larger than the thumb nail, removal of the second grey tinged skin is time consuming but worth the effort!

v 2 Cups baby broad beans (or a combination of broad beans and fresh or frozen peas)

v 1 small clove of garlic

v 100ml cold-pressed, extra-virgin olive oil

v 100g creamy style feta (or cream cheese)

v Handful of fresh mint

v Lemon

1-    Blanch the broad beans and/or peas in boiling water for 1 minute then immediately plunge into ice-cold water to fix the bright green colour. If using larger beans, the grey outer shell should be easy to slip off now.

2-    In a food processer, place ½ the beans, grated clove of garlic, ½ the mint and ½ the feta (if using cream cheese, add it all now). While the motor is running slowly add the olive oil drop by drop. A little water can be added if necessary to thin the puree. Add the remaining half of the beans and pulse so they remain in chunky pieces. Season with salt and pepper, taste and add more lemon if you like.

3-    Serve on toasted crusty bread rubbed with garlic and top with crumbled feta, ribbons of mint, lemon wedges and drizzle with olive oil.