It’s summer (where I am. If you’re reading this in Sydney it’s not. But you live in Australia so I don’t feel sorry for you.) Broad beans are everywhere (in the veg aisle of the supermarket, not literally everywhere). I absolutely love broad beans, like my beautiful mother (we have other things in common too. Stop using brackets, it’s annoying.) This is super easy and great to make. Bit hazy on the proportions but that’s because you just need to taste it as you’re going along to make sure your favourite flavours come to the fore. I made this up and it’s delicious, seriously, it can’t be that hard. This recipe makes a largeish bowl that serves 4 as a dip so you might want to double it. Mmm.

 

Ingredients

Broad beans - around 1 kg (remember they are podded so weigh much less)
Fresh mint - a few healthy sprigs
1 small garlic clove or 1/2 a big one
Grated parmesan
Olive oil
Lemon
Salt and freshly ground black pepper to taste

Pod the broad beans. It’s fun. Sing while you’re doing it. Bring them to the boil in a pan of water and boil for 7-10 mins, until they’re firm but not hard. Drain and leave them to cool while you add the rest of the ingredients to a small blender or processor. Chop up the mint, grate the parmesan, do a squeeze of lemon, grind in some black pepper and add some salt, then add the beans and whizz them together. Stop to mix it all in and to taste, this is important, then whizz till you have the flavour you want. Serve with crisp bread or celery and carrot sticks. Garnish with a sprig of mint, because I love the word garnish. Enjoy!