More ways with Broad beans

Broad-bean and mint hummus, halloumi and lemon on charred sourdough

Blanch 500g of broad beans in boiling water for four minutes. Drain and add to a processor with the juice and zest from one lemon, seasoning, several mint leaves and a generous splash of olive oil. Process until puréed. Toast sourdough until just charring, then spread with the broad-bean hummus. Top with diced and fried halloumi and squeeze over some lemon juice. Finish with edible flowers to make it pretty.

Broad beans, prawn and chorizo with saffron aioli

Add a pinch of saffron to the juice of half a lemon in a cup. Add two egg yolks to a processor with half a teaspoon of Dijon mustard, one grated clove of garlic and the saffron and lemon juice. Turn on the blender and slowly drizzle in 200ml groundnut oil and 200ml extra virgin olive oil. Taste and adjust the seasoning. Blanch 125g of baby broad beans in boiling water for four minutes. If using larger beans, pop them out of their pods now. Add 200g prawns to a frying pan with 100g sliced chorizo and cook until sizzling and the chorizo has released its oil. To serve, spread a thin layer of aioli on a plate and then spoon over the broad beans, prawns and chorizo. Add a few rocket leaves to the top and serve. You could also serve this on individual plates as a starter.