A great way to use early broad beans
Makes 4-6 toasts
2 handfuls (around 180g) podded broad beans
1-2 tablespoons lemon juice
1-2 tablespoons oil
Finely chopped clove of garlic
Salt and black pepper to taste
Finely chopped soft young thyme leaves
4-6 slices of toasted bread, butter and chives to serve
Steam the beans for 3-5 minutes. Whizz in a food processor with the remaining ingredients.
Pile warm or cold, onto lightly buttered hot toast and scatter with snipped chives.
Tip: Try the broad bean puree as a side dish with salads or grilled meats.