Mushrooms and Broad Bean Puree


  • 500g broad beans
  • ½ tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Juice of 1 lemon
  • 50ml extra-virgin olive oil
  • 25ml water
  1. Cook the broad beans for about three minutes in boiling water.
  2. Drain and rinse under cold water.
  3. Slip off their skins.
  4. Heat the olive oil in a large frying-pan and sauté the onion until it is soft but not coloured.
  5. Add the garlic and cook for a further three minutes.
  6. Add the skinned beans and warm through for about three minutes.
  7. Season.
  8. Tip the contents of the pan into a food processor and add the lemon juice and olive oil, then the water.
  9. Pulse to a rough purée.
  10. Add chopped mint or marjoram.
  11. Taste for seasoning and if necessary add more lemon or olive oil.

For the mushrooms, Iwan cleans up the mushrooms with a brush before frying them in butter with some garlic.

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