- 300g podded fresh broad bean (or use frozen)
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 2 garlic cloves, halved lengthways
- 3 anchovy fillets, chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 25g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- juice and zest ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.