Crumpets with Broad Bean Bash
Stand aside, ciabatta, there's a new crumpet on the block.
You need an amazing quantity of broad beans for this, and they are a pain to peel, but the result is absolutely delicious.
| Preparation: 15 minutes | Serves: 4 crumpets |
| Cooking: 5 minutes | Unbuttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Broad beans (podded weight) | 600 g | 21 oz |
| Fresh mint (finely chopped) | 2 tbsp | 2 tbsp |
| Parmesan cheese (freshly grated) | 1.5 tbsp | 1.5 tbsp |
| Extra virgin olive oil | 3.5 tbsp | 3.4 tbsp |
| Lemon juice | 0.5 lemons | 0.5 lemons |
| Salt and pepper | Plenty | Plenty |
| Garlic cloves | 1.5 | 1.5 |
METHOD
- Blanche the broad beans in boiling water for 2 minutes, drain in a sieve, and run them under cold water for a minute to stop them cooking. Remove and discard the pale outer skin (better still, get a little helper to do this).
- Mix together the broad beans, mint, one finely chopped garlic clove, and bash into a paste using a pestle and mortar.
- Add 1.5 tbsp of the olive oil, the lemon juice, parmesan, salt and pepper, and mix well.
- Rub the inside of the remaining half clove of garlic onto the tops of the crumpets while still warm.
- Drizzle over the remaining olive oil.
- Add the broad bean bash.
- Crack open the rosé.
