3 kg/6 1⁄2 lb fresh broad beans , shelled
2 small potatoes, diced 100 ml/3 1⁄2fl oz Vegetable Stock
olive oil, for drizzling salt and pepper


1.Soak the beans in cold water for 30 minutes, then drain, peel and put into a saucepan. Add enough cold water just to cover and bring to the boil over a low heat.
2.As soon as the water begins to boil, remove the pan from the heat, drain the beans, return to the pan and mash.
3.Season with salt, add the potatoes and stock and cook until soft and creamy. Remove the pan from the heat, drizzle generously with olive oil, then taste and adjust the seasoningif necessary. Serve hot or cold.

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