Food Friday

Available for over a year

200g Broad Beans (will be about 500g weight in pods) 2 tablespoons extra virgin olive oil 200g spinnach 1/4 of a spring cabbage, finely chopped 1 or 2 cloves garlic finely grated 1 large bunch garden mint, leaves and stalks Juice of half a lemon Salt and black pepper to taste Pinch of sugar A lovely vitamin boosting spread which can also be used as a dip, or an accompaniment to lamb. Spread a little on toast and add a poached egg, parmesan cheese and oilve oil for a really tasty breakfast treat. Pod the broad beans and put them into a pan, cover with boiling water and simmer for 5 to 10 minutes until tender. If the broad beans are large and old, you will need to pop them out of their skins, if they are young, then leave them in their skins. In a large pan, add two tablespoons of extra virgin oilve oil, the spinnach and the finely chopped cabbage. Gently sweat on a low heat for two minutes until the spinnach has wilted. Add the broad beans, grated garlic and mint and the juice of half a lemon, then liquidise into a paste. Season to taste and add just a pinch of sugar. To serve, toast some of your favourite bread, drizzle with olive oil, spread on the summer greens, sprinkle with chopped tomatoes, olive oil, salt and pepper and enjoy! If you have a lot of mint in your garden, use it to make a free cup of tea... just a couple of sprigs in a cup with boiling water is all you need.