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


      The topping

      1. 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).
      2. Mix together the broad beans, mint, one finely chopped garlic clove, and bash into a paste using a pestle and mortar.
      3. Add 1.5 tbsp of the olive oil, the lemon juice, parmesan, salt and pepper, and mix well.

      The crumpets

      1. Rub the inside of the remaining half clove of garlic onto the tops of the crumpets while still warm.
      2. Drizzle over the remaining olive oil.
      3. Add the broad bean bash.
      4. Crack open the rosé.