Broad Bean Hummus
400g shelled broad beans
½-1 garlic clove, crushed with a little salt
Approx 3 tbsp extra virgin olive oil
Generous squeeze of lemon juice
Sea salt and freshly ground black pepper
Put the broad beans in a pan, cover with water and bring to the boil. Lower the heat and simmer for 5-10 minutes (depending on age and size) until tender, then drain. Set aside to cool, then slip the beans out of their skins.
Put the skinned broad beans in a food processor or blender with the garlic, 3 tablespoons of oil, a good squeeze of lemon juice and some salt and pepper. Process to a thick, slightly coarse purée, adding more oil if it seems too thick and dry.
When you're happy with the texture, transfer the purée to a bowl. Taste and adjust the seasoning with more salt, pepper and lemon juice as needed.
By Hugh Fearnley-Whittingstall from River Cottage Every Day
Broad bean, feta and mint salad
450g fresh broad beans, shelled weight
125g Feta cheese, cubed
2 tbsp chopped fresh mint
1 tbsp white wine vinegar
3 tbsp olive oil
Salt and pepper
Put the beans in boiling water for 3-4 minutes until tender.
Drain well and put into a bowl.
Mix together the oil, vinegar and mint and stir into the hot beans.
When the beans have cooled to room temperature, mix in the cubed Feta and serve.
1tsp baking powder
2 tbsp oil
Mix it all together
Roll it between baking paper,
Sprinkle with topping of choice (salt, seeds, spices, Parmesan)
Cut using a pair of kitchen scissors and bake for approx 10 mins